Turkey Banana Curry

Name: Turkey Banana Curry
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g Carrots; 1 Courgette; 150 g Mushrooms; 1 Onion; 200 g Basmati rice; 7-10 Tbsp Salt; 300 g Turkey escalope; 1 TABLESPOON Sunflower oil; 60 g Cashew nuts; 2 TABLESPOONS Flour; 3 TABLESPOONS Curry Powder; 200 ml apple juice; 300 ml Poultry broth; 400 g Bananas; 1 Spring onion

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g Carrots
1 Courgette
150 g Mushrooms
1 Onion
200 g Basmati rice
7-10 Tbsp Salt
300 g Turkey escalope
1 TABLESPOON Sunflower oil
60 g Cashew nuts
2 TABLESPOONS Flour
3 TABLESPOONS Curry Powder
200 ml apple juice
300 ml Poultry broth
400 g Bananas
1 Spring onion

Directions

1
Peel and wash the carrots, cut them in half lengthwise and slice them. Wash and clean the zucchini, cut in half lengthwise and cut into slices. Clean, clean and halve the mushrooms.
2
Peel and dice the onion. Prepare rice in boiling salted water according to package instructions. Wash meat, dab dry and cut into strips. Heat oil in a pan. Roast the cashew nuts in the oil for about 2 minutes while turning them and fry the meat in the oil for about 12 minutes.
3
After about 6 minutes, add the prepared vegetables. Dust with flour and curry. Deglaze with apple juice and broth. Bring to the boil while stirring and simmer for about 3 minutes. Peel and slice the bananas.
4
Add the cashew nuts and bananas to the sauce and fold in carefully. Heat briefly. Clean and wash spring onion and cut into thin strips. Arrange rice and curry. Sprinkle with strips of spring onion.