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🍽️ Creamy Cabbage Curry with Turkey

462 kcal · 30 min · 4 servings

Ingredients

• 2 garlic cloves
• 1 small red chili pepper
• 300 g turkey cutlets (2 turkey cutlets)
• 1.5 tbsp soybean oil
• 500 g young white cabbage (0.5 head)
• 200 g carrots (2 carrots)
• 1 bunch spring onions
• salt
• pepper
• curry powder
• 100 ml coconut milk (9 % fat)
• 250 g chunky tomatoes (can)
• 2 tbsp roasted salted peanuts
• 2 stalks cilantro

Instructions

1. 1. Peel the garlic cloves.
2. 2. Slice the garlic into thin pieces.
3. 3. Cut the chili pepper in half lengthwise.
4. 4. Remove the seeds from the chili pepper.
5. 5. Rinse the chili pepper under running water.
6. 6. Finely chop the chili pepper.
7. 7. Halve the turkey cutlets.
8. 8. Rinse the meat pieces under cold water.
9. 9. Pat the meat dry with kitchen paper.
10. 10. Take half of the garlic slices.
11. 11. Take half of the chili pieces.
12. 12. Add one teaspoon of oil.
13. 13. Mix the meat with the garlic, chili, and oil.
14. 14. Cover the bowl with cling film.
15. 15. Let the marinade sit in the refrigerator for about 30 minutes.
16. 16. In the meantime, take half of the white cabbage.
17. 17. Remove the outer leaves and clean the cabbage.
18. 18. Halve the cabbage head.
19. 19. Cut out the hard core in the center.
20. 20. Cut the cabbage into thin strips.
21. 21. Peel the carrots.
22. 22. Cut the carrots into small batons.
23. 23. Clean the spring onions.
24. 24. Cut the spring onions into small pieces.
25. 25. Heat the remaining oil in a pot.
26. 26. Add the prepared vegetables to the pot.
27. 27. Sauté the vegetables briefly.
28. 28. Season with salt to taste.
29. 29. Season with pepper to taste.
30. 30. Add curry powder.
31. 31. Simmer the vegetables while stirring for about 4 minutes.
32. 32. Pour in the coconut milk.
33. 33. Add the remaining garlic slices.
34. 34. Add the remaining chili pieces.
35. 35. Cover the pot with a lid.
36. 36. Simmer the curry on low heat for about 15 minutes.
37. 37. Add a little water if it becomes too dry.
38. 38. Stir the tomatoes into the vegetables.
39. 39. Taste and adjust with salt again.
40. 40. Taste and adjust with pepper again.
41. 41. Taste and adjust with curry again.
42. 42. Simmer the curry for another 15 minutes, stirring occasionally.
43. 43. Preheat a grill pan or preheat the grill.
44. 44. Place the marinated turkey cutlets on the heat source.
45. 45. Grill the cutlets on both sides.
46. 46. Season the finished cutlets with salt.
47. 47. Season the finished cutlets with pepper.
48. 48. Chop the peanuts coarsely.
49. 49. Wash the coriander.
50. 50. Shake the coriander dry.
51. 51. Pluck the coriander leaves from the stems.
52. 52. Taste the vegetables one last time with salt and pepper.
53. 53. Plate the curry.
54. 54. Sprinkle the chopped peanuts over the curry.
55. 55. Garnish with the fresh coriander leaves.
56. 56. Place the grilled turkey cutlets on top of the curry.

Nutrition per serving

• kcal: 462
• Protein: 45 g · Fett/Fat: 21 g · Carbs: 20 g