Corn – Carrot – Curry

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 3)

Ingredients

  • 2 corn on the cob (alternatively canned corn)
  • 300 g carrot (s)
  • 1 large onion (s)
  • 200 g turkey steak (s)
  • 250 ml sweet cream
  • butter
  • Curry powder
  • Pepper, more colorful with coriander and red pepper berries
  • salt and pepper
  • turmeric
  • 1 cup rice
  • Vegetable broth
Corn – Carrot – Curry
Corn – Carrot – Curry

Instructions

  1. The sugar corn cobs are brought to a boil in a pan covered with salt water and quenched with cold water after 10-15 minutes. Then the corn kernels are cut off along the cob with a sharp knife and set aside. The carrots are cut into oblong pieces, the turkey steak and the onion into small cubes.
  2. A pan is placed on top with 1 teaspoon of butter. The carrots and onions are fried in it. The turkey cubes are added a little later. Everything is seared nicely, so that a light crust is created on the ingredients. This is exactly what is required for a good sauce. Now the cream is extinguished, the corn kernels are added and the dish is seasoned with 1 teaspoon of curry, salt, pepper, colored pepper and turmeric. Then the whole thing should simmer a little, or better, simmer on a low heat. If necessary, add some cream or milk again later if the sauce becomes too thick.
  3. Now the rice can be glazed a little in a saucepan with 1 teaspoon butter. Then it is filled with 2 cups of vegetable stock and seasoned with a little salt, curry and turmeric. The rice is cooked over a very low flame.
  4. When the rice is done, the curry is usually ready. Everything is seasoned again and then served.

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