Turkey Curry Pan
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 large zucchini
- 4 medium carrot (s)
- 1 large onion (s)
- 200 g turkey meat
- 1 glass mushrooms
- 1 teaspoon curry paste, red
- 50 g bulur
- 150 ml cremefine
- water
- salt and pepper
- Curry powder
- Chilli from the mill
- olive oil
Print Recipe
Pin Recipe Instructions
- Cut the turkey meat into pieces or strips as desired. Halve the onion and cut into rings. Quarter the zucchini and then cut into thin slices. Also cut the carrots into thin slices.
- Heat some oil in the pan and fry the meat on all sides. Then take it out and put it in a bowl. The meat doesn`t have to be through - it will come back into the pan later.
- Add a little more oil to the pan and stir off the onions and zucchini together. Season with salt, pepper, curry powder and chilli. Fry until the onions are translucent and the zucchini start to soften. Then add the mushrooms and 1 teaspoon of red curry paste.
- Continue frying until liquid comes out of the zucchini and mushrooms. Depending on the amount of liquid, add a little more water. Now add the carrots, meat, bulgur and cremefine to the pan and cook until the bulgur is soft and the liquid has almost completely evaporated.
- Of course, other vegetables can also be used.
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