Fast turkey curry with broccoli, chili, mint and flaked almonds

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Prepare rice in boiling salted water according to package instructions. Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into fine strips. Wash the broccoli and cut into florets.

2. 2

   Cook broccoli in boiling salted water for 3-4 minutes until al dente. Wash the meat, dab dry and cut into cubes. Drain broccoli, quench and drain.

3. 3

   Heat the oil in a pan. Fry the meat for 4-5 minutes while turning, season with salt and pepper. Remove meat from the pan and keep warm. Dust the roasting set with curry, deglaze with broth and pour on cream.

4. 4

   Add the chilli, bring to the boil and simmer the sauce at low heat for about 5 minutes. Roast almonds in a hot pan without fat while turning, remove. Bind the sauce with sauce thickener.

5. 5

   Add broccoli and meat to the sauce and heat for 2-3 minutes, do not simmer. Wash mint, shake dry, pluck off leaves and chop finely, except for 4 to garnish. Add half of the mint to the curry, season with salt and pepper.

6. 6

   Arrange rice and turkey curry on plates. Sprinkle with flaked almonds and garnish with mint.

Nutrition Facts

KCAL
580 kcal

CARBS
45 g

FATS
25 g

PROTEINS
45 g