Lightning curry with pumpkin
easy
30 mins
30 mins
Ingredients
- 1 Leek (leek; approx. 250 g)
- 1⁄2 (approx. 500 g) Hokkaido Pumpkin
- 1 red chilli pepper
- 1 Garlic clove
- 4 (approx. 500 g) thin turkey breast
- 1 TABLESPOON Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1-2 TABLESPOONS Curry spice paste
- 7-10 Tbsp (Tube or glass)
- 1 can(s) (400 ml) unsweetened
- 7-10 Tbsp Coconut milk
- 200 g Basmati rice
- 3-4 Stem(s) Coriander
Directions
- 1
Clean the leek, cut in half lengthwise, wash and finely chop. Cut pumpkin into slices, remove seeds and peel if necessary. Cut pumpkin into pieces. Clean chilli, cut lengthwise in half, remove seeds, wash and cut very finely.
- 2
Peel and finely chop the garlic.
- 3
Wash the meat, dab dry and cut into pieces. Heat oil in a wok or large frying pan. Fry the meat for 2-3 minutes while turning. Season with salt and pepper. Take out.
- 4
For the rice, boil 400 ml of salted water. Fry the leek and pumpkin in the cooking fat while stirring. Add garlic and chilli briefly. Stir in curry paste. Add coconut milk and 1⁄4 l water, bring to the boil.
- 5
Simmer for 10-12 minutes until the pumpkin is soft.
- 6
In the meantime, pour rice into boiling salted water and let it swell at low heat for 10-12 minutes. Wash the coriander, shake dry and pluck off the leaves. Heat meat in pumpkin curry for 2-3 minutes.
- 7
Season again. Sprinkle with coriander and serve with rice.
Nutrition Facts
530 kcal
47 g
21 g
35 g
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