Turkey curry with spinach and cashew nuts

Name: Turkey curry with spinach and cashew nuts
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Basmati rice; 1 Onion; 1 Garlic clove; 250 g leaf spinach; 2-3 TABLESPOONS roasted; 7-10 Tbsp salted cashews; 600 g Turkey escalope; 2 TABLESPOONS Oil; 3-4 Tsp Curry; 1 heaped tbsp. flour; 1 can(s) (400 ml) Coconut milk; 1 TEASPOON Chicken broth

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Basmati rice
1 Onion
1 Garlic clove
250 g leaf spinach
2-3 TABLESPOONS roasted
7-10 Tbsp salted cashews
600 g Turkey escalope
2 TABLESPOONS Oil
3-4 Tsp Curry
1 heaped tbsp. flour
1 can(s) (400 ml) Coconut milk
1 TEASPOON Chicken broth

Directions

1
Boil up a good 400 ml of salted water. Cover the rice and cook over low heat according to the instructions on the packet.
2
Meanwhile peel and chop the onion and garlic. Clean, wash and drain the spinach. Possibly rub the salt of the cashew nuts a little bit, chop the nuts coarsely. Wash the meat, dab dry and cut into strips.
3
Heat the oil. Fry the meat for 3-4 minutes. Add onion and garlic and fry. Season with salt and pepper. Sprinkle with curry and flour and sauté. Well 1⁄4 l water and coconut milk stir in, boil up.
4
Stir in broth and simmer everything for about 3 minutes. Add the spinach and cover and let it collapse in the curry. Season everything with salt and pepper. Sprinkle with cashew nuts and serve with rice.