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🍽️ Creamy Curry with Rutabaga, Kale and Chicken

315 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 1 garlic clove
• 10 g ginger (1 piece)
• 750 g small turnip (1 small turnip)
• 300 g kale
• 300 g chicken breast fillet
• 1 tbsp coconut oil
• 1 tbsp red curry paste
• 400 ml vegetable broth
• 2 stalks coriander
• 200 ml soy cream
• salt
• pepper
• 1 tbsp lemon juice
• 15 g roasted peanuts (2 tbsp)

Instructions

1. 1. Peel the shallot, the garlic clove, and the piece of ginger. Finely chop all three ingredients.
2. 2. Peel the rutabaga. Cut the vegetable into approx. 1 cm cubes.
3. 3. Wash the kale thoroughly. Shake it dry.
4. 4. Pull the soft leaves off the tough stems of the kale.
5. 5. Cut the kale leaves into small pieces. Set them aside.
6. 6. Cut the chicken breast fillet into bite-sized cubes.
7. 7. Heat half a teaspoon of oil in a large pan.
8. 8. Fry the meat cubes over medium heat for 5 minutes.
9. 9. Remove the meat from the pan and set it aside.
10. 10. Heat the remaining oil in the same pan.
11. 11. Sauté the chopped shallot, garlic, and ginger for 2 minutes over medium heat.
12. 12. Add the rutabaga cubes and the curry paste to the pan.
13. 13. Simmer the vegetables for 5 minutes.
14. 14. Pour in the broth.
15. 15. Let the curry simmer under a lid for 10 minutes over low heat.
16. 16. Add the prepared kale and the chicken cubes back to the pan.
17. 17. Let everything cook for 5 minutes.
18. 18. Wash the coriander plant and shake it dry.
19. 19. Pluck the small coriander leaves from the stems.
20. 20. Stir the soy cream into the curry.
21. 21. Let the curry come to a brief boil.
22. 22. Season the dish with salt, pepper, and a little lemon juice.
23. 23. Sprinkle the peanuts and the fresh coriander leaves over the finished curry.

Nutrition per serving

• kcal: 315
• Protein: 28 g · Fett/Fat: 17 g · Carbs: 15 g