Turkey curry from the pan
Easy, quick and delicious!
Giant cabbage steam, but no time to rack your brains over dinner? Then this recipe is just right! The spicy turkey curry with spinach and tomatoes delights with maximum flavor with minimal effort.
The few ingredients are quickly obtained and can be varied again and again according to your taste. Whether you like it mild or spicy today, the decision is entirely up to you. The creamy coconut milk, together with the curry paste of your choice, provides the perfect base. Simply add turkey, fresh spinach and tomatoes, bring everything to the boil briefly, stir and voilà, your dinner is ready!
Delicious, quick and cheap at the same time - the turkey curry is guaranteed to be the perfect recipe for stressful days when you don't want to compromise on taste. Served with rice or fresh bread, it will be an all-round satisfying meal!
The few ingredients are quickly obtained and can be varied again and again according to your taste. Whether you like it mild or spicy today, the decision is entirely up to you. The creamy coconut milk, together with the curry paste of your choice, provides the perfect base. Simply add turkey, fresh spinach and tomatoes, bring everything to the boil briefly, stir and voilà, your dinner is ready!
Delicious, quick and cheap at the same time - the turkey curry is guaranteed to be the perfect recipe for stressful days when you don't want to compromise on taste. Served with rice or fresh bread, it will be an all-round satisfying meal!
Preparation time: 20 min. Level: easy
Ingredients
For 4 Persons
250 g Leaf spinach
3 Tomatoes
1 Onion
600 g Turkey breast
2 tbsp Oil
Salt and pepper
2 tbsp yellow Curry paste
1 can (400 ml)unsweetened coconut milk
Preparation
1
Sort the spinach, wash and spin dry. Wash the tomatoes, dice coarsely. Peel and dice the onion. Wash the meat, pat dry and cut into cubes.
2
Heat the oil in a large pan. Fry the meat on all sides for 4-5 minutes. Fry the onion briefly. Season with salt and pepper, remove everything. Add the curry paste to the pan and sauté briefly. Then pour in coconut milk and 100 ml cold water, stir well and bring to the boil briefly. Simmer for about 1 minute.
3
Add the meat, tomatoes and spinach, bring to the boil and simmer until the spinach has wilted. Season with salt and pepper. Enjoy coconut turkey curry with rice or fresh bread as desired.
Nutritional values
Per serving
480 kcal
41 g protein
26 g of fat
16 g carbohydrates
Curry pastes: Versatile flavors for every dish Curry pastes offer many variations to adapt dishes to personal taste. Depending on your preference, you can choose between a mild yellow paste or the slightly spicier red and green pastes.
For 4 Persons
250 g Leaf spinach
3 Tomatoes
1 Onion
600 g Turkey breast
2 tbsp Oil
Salt and pepper
2 tbsp yellow Curry paste
1 can (400 ml)unsweetened coconut milk
Preparation
1
Sort the spinach, wash and spin dry. Wash the tomatoes, dice coarsely. Peel and dice the onion. Wash the meat, pat dry and cut into cubes.
2
Heat the oil in a large pan. Fry the meat on all sides for 4-5 minutes. Fry the onion briefly. Season with salt and pepper, remove everything. Add the curry paste to the pan and sauté briefly. Then pour in coconut milk and 100 ml cold water, stir well and bring to the boil briefly. Simmer for about 1 minute.
3
Add the meat, tomatoes and spinach, bring to the boil and simmer until the spinach has wilted. Season with salt and pepper. Enjoy coconut turkey curry with rice or fresh bread as desired.
Nutritional values
Per serving
480 kcal
41 g protein
26 g of fat
16 g carbohydrates
Curry pastes: Versatile flavors for every dish Curry pastes offer many variations to adapt dishes to personal taste. Depending on your preference, you can choose between a mild yellow paste or the slightly spicier red and green pastes.