Curry with Turkey, Vegetables and Tangerines
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g round turkey
- 2 bell peppers, red and yellow
- 1 medium zucchini
- 250 g mushrooms
- 1 leek
- 1 small Can (s) mandarin (s) and half the juice
- 125 ml Cremefine, 7%
- 2 tablespoon tomato paste
- 2 teaspoons Thai curry powder
- 0.5 teaspoon ½ coriander
- 2 pinch (s) cinnamon
- some salt and pepper
- 2 cloves garlic
- 2 tablespoon coconut oil
Print Recipe
Pin Recipe Instructions
- Chop the garlic into small pieces. Wash the leek, bell pepper and zucchini and dice. Clean and dice the mushrooms. Drain the mandarins and collect half of the juice.
- Heat some oil in a large pan and fry the leek and garlic in it. Then add the minced meat and continue frying for a few minutes. Then put the mushrooms in the pan, fry a little and finally add the remaining vegetables to the pan. Season with salt and pepper and the remaining spices. Fold in the tomato paste and let it roast a little.
- Then add the mandarins, the juice and the Cremefine and stir. Let everything simmer over medium heat for 7-8 minutes. If you like it a little hotter, you can add chilli or cayenne pepper.
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