Quick Pumpkin – Eggplant – Curry with Turkey
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 tablespoon oil, neutral
- 1 onion (s), finely diced
- 1 piece (s) ginger, finely chopped
- 2 cloves garlic, finely chopped
- 3 tablespoon curry paste, red, approx., Depending on your taste
- 500 g oulash, (turkey oulash)
- 2 cans tomato (s), chopped, each 45 ml
- 1 can coconut milk
- 1 m aubergine (s), cut into cubes (approx. 2 cm)
- 1 small pumpkin (se), Hokkaido, cut into cubes (approx. 2 cm)
- 3 carrots, peeled, cut into pieces
- salt
- pepper
- possibly coriander green, as decoration
Print Recipe
Pin Recipe Instructions
- Steam the onions in the hot oil until translucent, add the curry paste and fry briefly. Add the meat and fry until all sides are coated with the spice mixture.
- Add ginger, garlic, salt and pepper and continue frying.
- Then add the vegetables, mix well and fry briefly.
- Deglaze with coconut milk and tomatoes and stew everything for about 30 minutes.
- Season again with salt and pepper and sprinkle with chopped coriander if desired.
- With rice.
- This recipe can be varied very well with different types of meat and vegetables. Then adjust the cooking times accordingly.
- The dish tastes good even without coconut milk.
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