Summary

Ingredients

• 300 g turkey meat (turkey meat), finely chopped,
• 3 shiitake mushroom (s)
• 1 carrot (s)
• 0.5 ½ bell pepper (mild sweet peppers)
• 3 spring onion (s)
• 1 handful cashew nuts
• 400 ml coconut milk, 1 can
• 0.5 ½ lime (s)
• 2 cloves garlic)
• 2 teaspoons, heaped curry powder, mild
• Olive oil or other oil for frying
• some lovage, fresh
• salt

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Instructions

1. Start cooking long grain rice (such as basmati or jasmine rice) in a separate pot so it finishes at the same time as the curry.
2. Use a large frying pan or wok with a lid for the curry.
3. Prepare all ingredients: Wash the shiitake mushrooms and cut into 1 cm wide slices. Cut the carrot into thin sticks. Remove seeds from the bell pepper and cut into thin strips. Chop the 3 spring onions (including greens) into small pieces and set aside some of the green pieces for garnish. Mince the 2 garlic cloves.
4. Finely chop the turkey meat. Heat oil in the pan over medium-high heat and fry the turkey for about 3-5 minutes until cooked through with no pink remaining. Transfer to a plate.
5. In the same pan, fry the mushroom slices in oil over medium heat for about 2-3 minutes.
6. Add the carrot sticks, bell pepper strips, and chopped spring onions to the pan with the mushrooms. Add a handful of cashew nuts. Stir and fry over medium heat for about 3-4 minutes until the vegetables begin to soften.
7. Return the cooked turkey to the pan. Pour in 300 ml of the coconut milk and the juice from half the lime. Add the minced garlic, 2 heaped teaspoons of mild curry powder, and fresh lovage. Season with salt to taste. Cover with the lid and simmer over medium-low heat for 10 minutes, stirring occasionally. Add the remaining coconut milk if the sauce is too thick.
8. Sprinkle the reserved spring onion greens over the curry. Divide the cooked rice onto plates and spoon the curry over the rice.