Ingredients for approx. 4 servings:
2 turkey escalopes
1 bunch spring onions
300 g carrots
200 g parsnips
1 clove of garlic
2 tbsp rapeseed oil
1 tsp curry powder
1/2 tsp cinnamon (ground)
1 tsp coriander (ground)
350 ml vegetable stock
150 g red lentils
salt
Pepper (from the mill)
200 g yoghurt (10 % fat)
4 tbsp mango chutney
Preparation:
1. Rinse 1 turkey cutlet in cold water, pat dry, cut into narrow strips. Wash and clean the spring onions. Peel the carrots and parsnips. Cut everything into
into bite-sized pieces. Peel the garlic and dice finely.
2. Fry the meat in oil on all sides, remove from the pan. Spring onions (set aside some green for decoration) and garlic in it. Add curry powder, cinnamon and coriander and sauté briefly. Add the diced carrots, parsnips and turkey strips, pour in the vegetable stock and bring to the boil. Stir in lentils and simmer gently with lid on for approx. 15 min. Simmer.
3. Season the root vegetable curry with salt and pepper, stir in the yoghurt and mango chutney and serve sprinkled with spring onion greens.
Tip: Serve with naan bread.
Preparation time approx. 45 minutes
Nutritional values per portion approx.:
Calories: 263
Joule: 1100
Protein: 35.5 g
Fat: 6,9 g
Carbohydrates: 13.9 g
(FoodCentraleby ddp images)
