Brussels sprout curry with turkey breast

Name: Brussels sprout curry with turkey breast
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g Brussels sprouts; 7-10 Tbsp Salt; 1 Orange; 1 Onion; 200 g Basmati Rice; 500 g Turkey Breast; 2 TABLESPOONS Oil; 7-10 Tbsp white pepper; 1/4 l Vegetable broth (instant); 200 g Whipped cream; 2 TABLESPOONS Curry Powder; 2-3 TABLESPOONS sauce thickener

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g Brussels sprouts
7-10 Tbsp Salt
1 Orange
1 Onion
200 g Basmati Rice
500 g Turkey Breast
2 TABLESPOONS Oil
7-10 Tbsp white pepper
1/4 l Vegetable broth (instant)
200 g Whipped cream
2 TABLESPOONS Curry Powder
2-3 TABLESPOONS sauce thickener

Directions

1
Clean and wash the Brussels sprouts and cook in boiling salted water for about 15 minutes. Peel the orange so that the white skin is completely removed. Cut the fillets from the parting skins. Peel and finely chop the onion. Put rice into boiling salted water and cook over low heat for about 15 minutes.
2
Wash meat and cut into strips. Heat oil in a pan. Fry the meat for about 5 minutes and take it out. Season with salt and pepper. Sauté the onion in the frying fat for about 2 minutes. Add stock and cream and bring to the boil. Stir in curry. Bind with sauce thickener. Drain the Brussels sprouts and add to the sauce with the meat. Fold in orange filets.
3
Stir in curry. Bind with sauce thickener. Drain the Brussels sprouts and add to the sauce with the meat. Fold in orange filets. Season to taste with salt and pepper. Drain rice on a sieve. Mix the brussels sprouts-curry with the rice on plates and serve