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🍽️ Turkish Mango Curry with Rice

542 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Rinse the turkey strips under running water.
  2. 2. Pat the meat dry with a kitchen towel.
  3. 3. Cut the meat into strips about one centimeter wide.
  4. 4. Halve the onions and remove the skin.
  5. 5. Dice the onions finely.
  6. 6. Heat some oil in a pot over high heat.
  7. 7. Fry the meat for three to four minutes until golden brown.
  8. 8. Add the onions to the pot.
  9. 9. Sauté the onions for one to two minutes over medium heat.
  10. 10. Stir the meat and onions occasionally.
  11. 11. Sprinkle curry powder over the meat.
  12. 12. Fry the spice for one minute while stirring.
  13. 13. Deglaze the dish with the tomatoes and the juice from the can.
  14. 14. Bring the mixture to a boil.
  15. 15. Add the chili.
  16. 16. Season everything with a pinch of salt.
  17. 17. Let the curry simmer covered for ten minutes.
  18. 18. Bring rice to a boil in a pot with 700 milliliters of salted water.
  19. 19. Cook the rice covered for twelve to fifteen minutes on low to medium heat.
  20. 20. Wash the eggplants.
  21. 21. Trim the ends of the eggplants.
  22. 22. Cut the eggplants into small cubes.
  23. 23. Add the eggplant cubes to the curry.
  24. 24. Let the eggplants cook in the curry for ten minutes.
  25. 25. Wash the mango.
  26. 26. Peel the mango.
  27. 27. Cut the flesh off the pit.
  28. 28. Chop the mango roughly.
  29. 29. Add the mango to the curry.
  30. 30. Let the mango cook in the curry for another five minutes.
  31. 31. Wash the basil.
  32. 32. Shake the basil dry.
  33. 33. Pluck the basil leaves from the stems.
  34. 34. Taste the curry at the end.
  35. 35. Serve the curry together with the rice on plates.
  36. 36. Garnish the dish with the basil leaves.
  37. 37. Add a dollop of cottage cheese if desired.

Nutrition per serving