Summary

Ingredients

• 400 g turkey
• 1 cup rice
• 2 bell pepper (s)
• 1 can chickpeas, approx. 400 g
• 1 mango (s)
• 0.5 ½ bunch spring onion (s)
• 400 ml coconut milk
• 1 piece (s) ginger root, approx. 2 cm
• 1 tablespoon curry
• 0.5 teaspoon ½ turmeric
• 0.5 teaspoon ½ coriander
• 1 pinch (s) cumin
• 1 teaspoon paprika powder, hot pink
• 1 teaspoon paprika powder, noble sweet
• salt and pepper

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Instructions

1. If the dish is cooked with meat, cut the turkey into pieces and fry it in a little oil, salt, pepper and 1 teaspoon paprika until hot. Wash and cut the peppers and bring a cup of rice to the boil as directed.
2. When the meat is done roast, remove it from the pan and set aside. Steam the peppers for about 5 minutes. Cut the spring onions. Peel the ginger and cut into very small pieces. Put both in the pan and fry briefly.
3. Drain the chickpeas and rinse them in a colander under water. Add to the pan. Shake the coconut milk and add to the vegetables. When some coconut milk has settled, you can add some of the solid mass to the pan. Add all remaining spices and let simmer briefly.
4. Cut the mango properly into pieces and finally put it in the pan with the meat.