Cook the cut beans in salted water with 2 teaspoons of savory for 10-15 minutes. Pour off the liquid, collect 100 ml.
Fry the onions, garlic and turkey strips all over. Stir in the tomato paste and season with salt, pepper and curry. Add the cream and cheese, bring to the boil briefly and mix with the beans. Season with soy sauce, wine and nutmeg.
In the meantime, roast the peanuts in a coated pan over a moderate heat until golden brown and then distribute them over the bean dish.