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🍽️ Creamy Cauliflower Turkey Curry with Rice

620 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Wash the carrots thoroughly, peel them, and trim the ends. Slice the carrots into thin, diagonal pieces.
  2. 2. Halve the shallots, peel them, and dice them finely.
  3. 3. Peel the garlic and chop it finely.
  4. 4. Wash the bell pepper, remove the stem and seeds, and slice it into thin strips.
  5. 5. Wash the cauliflower, remove the tough stalk, and divide it into florets about 2 cm in size.
  6. 6. Wash the turkey breast, pat it dry with a kitchen towel, and cut it into small cubes.
  7. 7. Put the rice and 450 milliliters of salted water into a pot.
  8. 8. Bring the water to a boil, cover the pot, and let the rice cook for about 15 minutes on medium heat.
  9. 9. Heat 2 tablespoons of oil in a pan over high heat.
  10. 10. Sear the turkey pieces in the pan for about 5 minutes.
  11. 11. Remove the turkey from the pan and place it on a plate.
  12. 12. Add another 2 tablespoons of oil to the same pan and heat it.
  13. 13. Sauté the cauliflower and carrots for about 3 minutes.
  14. 14. Add the remaining prepared vegetables and the curry powder.
  15. 15. Roast everything for another 3 minutes until fragrant.
  16. 16. Stir the coconut milk into the vegetables.
  17. 17. Add the seared turkey back into the pan.
  18. 18. Let the curry simmer for about 10 minutes on low heat.
  19. 19. Season the curry to taste with salt, pepper, and a little extra curry powder.
  20. 20. Serve the hot curry alongside the cooked rice.

Nutrition per serving