Turkey curry with leaf spinach and cashew nuts

Name: Turkey curry with leaf spinach and cashew nuts
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g leaf spinach; 30 g Cashew nuts; 200 g Basmati Rice; 7-10 Tbsp Salt; 600 g Turkey Breast; 2 TABLESPOONS Oil; 1 Garlic clove; 1-2 TEASPOONS yellow curry paste; 7-10 Tbsp Pepper; 1 can(s) (400 ml) Coconut milk; 250 ml Vegetable broth; 1 TEASPOON Cornstarch; 7-10 Tbsp Curry Powder

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g leaf spinach
30 g Cashew nuts
200 g Basmati Rice
7-10 Tbsp Salt
600 g Turkey Breast
2 TABLESPOONS Oil
1 Garlic clove
1-2 TEASPOONS yellow curry paste
7-10 Tbsp Pepper
1 can(s) (400 ml) Coconut milk
250 ml Vegetable broth
1 TEASPOON Cornstarch
7-10 Tbsp Curry Powder

Directions

1
Clean, wash and drain the spinach. Coarsely chop the cashew nuts, roast them in a pan without fat until golden brown and take them out. Prepare rice in boiling salted water according to package instructions.
2
Wash the meat, dab dry and cut into strips. Heat oil in a pan. Fry the meat for about 2 minutes, turning it over. Peel and chop the garlic and add to the meat with curry paste.
3
Continue frying for about 1 minute and season with salt and pepper. Deglaze with coconut milk and broth, bring to the boil. Mix the starch with a little water and bind the simmering stock slightly. Fold in the spinach, let it boil up for a short time, cover and let it simmer for 5-6 minutes on the switched off hotplate, season with salt and pepper.
4
Drain the rice and serve with curry in bowls. Sprinkle with cashew nuts and dust with curry powder.