Cauliflower and Turkey Curry

Name: Cauliflower and Turkey Curry
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Bag (25 g) Tandoori spice mixture "Indian; 7-10 Tbsp Type; 150 g Cream-Yoghurt; 1 TABLESPOON Sugar; 500 g Turkey escalope; 1 (approx. 750 g) Cauliflower; 7-10 Tbsp salt, 1 tablespoon curry, pepper; 1/2-1 C; 1 TABLESPOON flour, 2 bay leaves; 2 Spring onions; 125 g red lentils; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Lemon

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Bag (25 g) Tandoori spice mixture "Indian
7-10 Tbsp Type
150 g Cream-Yoghurt
1 TABLESPOON Sugar
500 g Turkey escalope
1 (approx. 750 g) Cauliflower
7-10 Tbsp salt, 1 tablespoon curry, pepper
1/2-1 C
1 TABLESPOON flour, 2 bay leaves
2 Spring onions
125 g red lentils
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Lemon

Directions

1
Mix the seasoning, yoghurt and sugar. Wash the meat, dab dry and cut into large cubes. Mix carefully with the marinade and leave to stand for about 1 hour
2
Clean and wash the cauliflower and divide it into florets. Cook in 1/2 l boiling salted water for about 8 minutes. Drain, catch the vegetable water
3
Wash, seed and chop the chilli. Fry the meat in hot oil for about 5 minutes. Season with chilli and salt. Sprinkle curry and flour over it. Deglaze with vegetable water. Add bay leaf. Cover and stew for about 10 minutes
4
Clean, wash and chop the spring onions. Lentils wash, drip off. Add both to the meat and braise for another 10 minutes. Add the cauliflower and heat. Season to taste with salt, pepper and lemon juice. Garnish with lemon wedges. Goes well with rice