Vegetables – Turkey – Curry
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g cauliflower, frozen
- 200 g peas, frozen
- 2 carrot (s)
- 400 g turkey breast fillet (s)
- 250 g rice (lon rain rice)
- salt and pepper
- 1 tablespoon curry powder
- 500 ml vegetable stock (instant)
- 200 g whipped cream
- butter
Print Recipe
Pin Recipe Instructions
- Let the frozen vegetables thaw. Clean, peel and slice the carrots. Rinse turkey breast with cold water, pat dry and cut into strips. Cook rice in salted water according to the instructions on the packet.
- In the meantime, heat the butter in a saucepan and fry the turkey breast. Add all vegetables and curry powder, sauté briefly, season with salt and pepper. Pour in the broth and cream. Let the liquid simmer for about 10 minutes.
- Mix the rice into the curry and serve.
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