Summary

Ingredients

• 350 g turkey meat, sliced
• 1 medium onion (s)
• 1 small clove garlic
• 1 large red pepper (s)
• 1 tablespoon curry
• salt and pepper
• 1 teaspoon flour
• 125 ml vegetable stock
• 1 bottle Cremefine, 7%
• 2 tablespoons oil

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Instructions

1. Peel, halve and finely dice the onion and garlic. Wash, core and dice the bell pepper.
2. In a hot pan, fry the strips of meat in oil and season with salt and pepper. Take out of the pan.
3. Now fry the onion cubes briefly in the remaining frying fat (add more oil if necessary) over medium heat, add the paprika cubes and continue to fry for 2 minutes while stirring. Then sweat the garlic briefly and add the meat again. Dust with flour and curry and deglaze with the vegetable stock. Bring to the boil and add the Cremefine or cream. Let simmer for 10 minutes at low heat. If the sauce boils down too much, add more stock if necessary. Season to taste with salt and pepper.
4. I used 2 types of curry. The majority of relatively mild curry powder and a small amount of spicy curry powder.
5. Serve with rice and lettuce.