Turkey Curry Goulash

Name: Turkey Curry Goulash
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 Head Cauliflower (about 500 g); 350 g Broccoli; 1 medium onion; 1-2 Garlic cloves; 10 g fresh ginger; 500 g Turkey escalope; 1-2 TABLESPOONS Oil; 1-2 TABLESPOONS Curry; 3/4 l clear chicken stock (instant); 160 g Long grain rice & wild rice; 7-10 Tbsp Salt; 250 g Tomatoes; 100 g Light cream; 2-3 TABLESPOONS sauce thickener; 7-10 Tbsp Pepper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1/2 Head Cauliflower (about 500 g)
350 g Broccoli
1 medium onion
1-2 Garlic cloves
10 g fresh ginger
500 g Turkey escalope
1-2 TABLESPOONS Oil
1-2 TABLESPOONS Curry
3/4 l clear chicken stock (instant)
160 g Long grain rice & wild rice
7-10 Tbsp Salt
250 g Tomatoes
100 g Light cream
2-3 TABLESPOONS sauce thickener
7-10 Tbsp Pepper

Directions

1
Clean and wash the cauliflower and broccoli and divide into small florets. Peel onion, garlic and ginger. Finely dice onion and ginger. Press garlic through a garlic press.
2
Cut the turkey escalope into small cubes. Heat oil in a deep frying pan (casserole) and fry the meat briefly in it. Finally add onions, garlic and ginger and braise briefly.
3
Sprinkle with curry, toast while stirring and deglaze with stock. Add cauliflower and broccoli, bring to the boil, cover and simmer for 8-10 minutes. In the meantime, put rice in 400 ml boiling salted water, cover and let it swell for about 20 minutes at low heat.
4
Wash and quarter the tomatoes and remove the seeds. Cut the tomatoes into slices, add to the goulash after 10 minutes and simmer for another 3-5 minutes. Stir the crème légère and sauce thickener into the curry goulash and bring to the boil again briefly.
5
Season to taste with salt and pepper. Serve with the rice.