Curry turkey goulash with fine beans

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Clean and wash the beans, cover and cook them in boiling salted water at medium heat for about 15 minutes. Peel and wash the potatoes and cook them in boiling salted water for about 15 minutes. Wash turkey breast, dab dry and dice. Peel and finely chop the onions. Heat oil. Fry the meat in it in portions until golden brown.

2. 2

   Season with salt and pepper and remove from the pan. Sauté onions in frying fat until translucent. Sauté 2 teaspoons of curry in it. Deglaze with the broth and bring to the boil. Add meat and braise for about 5 minutes. Cut apricots crosswise, blanch hot, rinse with cold water and remove skin. Halve apricots, stone and cut into slices. Add slices and sour cream to the goulash. Season to taste with salt and pepper. Wash and roughly chop the parsley. Clean, wash, halve, seed and cut tomatoes into small cubes. Swivel drained beans in hot fat.

3. 3

   Halve apricots, stone and cut into slices. Add slices and sour cream to the goulash. Season to taste with salt and pepper. Wash and roughly chop the parsley. Clean, wash, halve, seed and cut tomatoes into small cubes. Swivel drained beans in hot fat. Arrange turkey goulash, beans and potatoes on plates. Garnish with parsley and tomato cubes and serve dusted with curry

4. 4

   Preparation time approx. 30 minutes

Nutrition Facts

KCAL
480 kcal

CARBS
42 g

FATS
16 g

PROTEINS
38 g