Zucchini Turkey Pan
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- some oil, for frying
- 1 onion (s), finely chopped
- 500 g turkey breast fillet (s)
- 500 g tomato (s), sieved
- 200 ml vegetable stock
- 2 small zucchini
- 1 clove garlic, finely chopped
- 1 sprig rosemary, finely chopped
- 1 tablespoon sugar
- 1 tablespoon, leveled curry powder
- some chili powder
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Roast the chopped onion in a pan with a little oil.
- Cut the turkey breast fillet into bite-sized pieces, add and fry well all over. Then pour the tomatoes and vegetable broth on top.
- Cut the zucchini into pieces about 1 cm in size and add to the pan with the garlic and rosemary. Mix everything well and season with sugar, curry powder, chili powder, salt and pepper.
- Cover and simmer gently for about 15 minutes - the zucchini pieces should still have a bite!
- Serve with pasta or rice and salad.
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