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🍽️ Quick Turkey Curry from the Microwave

235 kcal · 30 min · 4 servings

Ingredients

• 2 Chinese Mu-Err mushrooms
• 350 g turkey breast fillet
• 1 onion
• 2 garlic cloves
• 1 stalk leek
• 1 red bell pepper
• 2 small red chili peppers
• 1 tbsp ghee
• 1 tsp freshly chopped ginger
• 1 tbsp coconut cream
• 150 g plain yogurt
• 1 tbsp curry powder
• 1 tbsp cashew nuts
• salt (from the mill)
• pepper (from the mill)
• 2 tbsp chopped parsley

Instructions

1. 1. Place the mushrooms in a bowl and cover them with hot water. Let them soak for half an hour. Remove the mushrooms, rinse them thoroughly, and cut them into bite-sized pieces.
2. 2. Cut the turkey breast into even cubes with a side length of 3 centimeters. Peel the onion and garlic and chop them finely. Wash the vegetables and cut the leek diagonally into pieces. Cut the bell pepper into strips. Dice the chilies very finely.
3. 3. Put the ghee into a large microwave-safe bowl. Melt it in the microwave at 600 watts.
4. 4. Stir the onion, garlic, and ginger into the melted fat. Cover the bowl with microwave wrap and sauté the mixture for 1 minute. Mix the turkey breast cubes into the vegetables and cook the bowl for another 1 minute covered.
5. 5. Add the soaked mushrooms, leek, bell pepper, and chilies to the meat. Mix everything well. Cover the bowl again with microwave wrap and sauté the ingredients for 1 minute.
6. 6. Add the coconut cream to the bowl. Whisk the yogurt and curry powder in a small separate bowl. Pour the yogurt-curry mixture over the ingredients in the large bowl and stir everything well. Cover the bowl again with microwave wrap. Cook the curry at 600 watts for 8 to 10 minutes. Stir the dish once or twice during the cooking time.
7. 7. Roughly chop the cashew nuts. Mix them into the finished turkey curry. Season the curry with salt and pepper. Sprinkle the dish with parsley and serve.
8. 8. Serve the curry with rice.

Nutrition per serving

• kcal: 235
• Protein: 26 g · Fett/Fat: 11 g · Carbs: 8 g