Curry with turkey and apricot rolls

Name: Curry with turkey and apricot rolls
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 100 g Cashew nuts; 2 Onions; 200 g dried apricots; 4 TABLESPOONS Oil; 2-3 TEASPOONS Curry Powder; 7-10 Tbsp Salt; 8 Turkey escalope (approx. 100 g each); 1 big red chili pepper; 1 Garlic clove; 1 cm ginger root; 1 TEASPOON Turmeric; 1/4 TEASPOON Cumin; 1 can(s) (400 ml) Coconut milk (90 %); 1 Organic Lime; 200 g Basmati Rice; 1/2 bunch Coriander; 7-10 Tbsp wooden skewers

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

100 g Cashew nuts
2 Onions
200 g dried apricots
4 TABLESPOONS Oil
2-3 TEASPOONS Curry Powder
7-10 Tbsp Salt
8 Turkey escalope (approx. 100 g each)
1 big red chili pepper
1 Garlic clove
1 cm ginger root
1 TEASPOON Turmeric
1/4 TEASPOON Cumin
1 can(s) (400 ml) Coconut milk (90 %)
1 Organic Lime
200 g Basmati Rice
1/2 bunch Coriander
7-10 Tbsp wooden skewers

Directions

1
Roast the seeds in a pan without fat until golden brown and let them cool down on a flat plate. In the meantime peel onions, finely dice onions and apricots. Heat 1 tablespoon of oil in a small pan.
2
Fry the apricots and about half of the onions for about 2 minutes, turning them over until colourless. Season to taste with curry and salt. Take out and let cool down.
3
Rinse meat, dab dry and possibly tap flatter. Place slices next to each other on the work surface. Season with salt and curry. Coarsely chop about half of the nuts and stir into the apricot and onion mixture.
4
Spread the filling over the escalopes, roll up from the narrow side. Fold in the long sides slightly so that the filling remains inside. Cover with wooden skewers.
5
Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Peel garlic and ginger and chop finely. Heat 3 tablespoons of oil in a large frying pan. Sauté the escalope rolls in it for 4-5 minutes, turning them over.
6
Fry the ginger, chilli, garlic and remaining onion cubes briefly in the hot frying oil. Add turmeric and cumin. Add coconut milk and season with salt. Wash the lime hot, grate dry and finely grate the peel.
7
Halve the lime and squeeze the juice of one half. Use the rest of the lime for other purposes. Add lime juice and zest to the sauce and stir in. Remove wooden skewers from the schnitzel rolls. Place the schnitzel rolls in the sauce and
8
Meanwhile, cook the rice in boiling salted water according to the instructions on the packet. Wash the coriander, shake dry and chop coarsely. Drain rice and mix with remaining nuts and coriander, except for a little for garnishing.
9
If necessary, cut the escalope rolls in half at an angle and arrange them on a plate with sauce. Garnish with coriander. Serve with rice.