Turkey goulash with zucchini

Name: Turkey goulash with zucchini
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Courgette; 150 g cherry tomatoes; 600 g Turkey Breast; 2 TEASPOONS Half-fat margarine; 1 Lime; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 ml "Cooking with finesse" (you may; 7 % fat, the light alternative to cream); 300 g Vegetable broth (instant); 2 TABLESPOONS "Schmelzli" (you may; processed cheese preparation 10 % fat absolute); 2-3 stem(s) Coriander; 4 Rye roll; 4 Capuchin

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Courgette
150 g cherry tomatoes
600 g Turkey Breast
2 TEASPOONS Half-fat margarine
1 Lime
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 ml "Cooking with finesse" (you may; 7 % fat, the light alternative to cream)
300 g Vegetable broth (instant)
2 TABLESPOONS "Schmelzli" (you may; processed cheese preparation 10 % fat absolute)
2-3 stem(s) Coriander
4 Rye roll
4 Capuchin

Directions

1
Wash the zucchini, halve lengthwise and cut into pieces. Wash the cherry tomatoes and grate them dry. Wash turkey breast, dab dry and cut into cubes. Heat 1 teaspoon margarine in a pan and fry the courgettes in it for 2-3 minutes.
2
Halve the lime and squeeze it. Add cherry tomatoes and fry for 1-2 minutes. Season vegetables with salt and pepper and remove from the pan. Add 1 teaspoon margarine to the pan and fry the turkey cubes in it until golden brown.
3
Add "cooking with finesse", lime juice and vegetable stock and simmer for about 20 minutes. Wash the coriander and chop roughly. Add processed cheese and season the goulash with salt and pepper.
4
Add the cherry tomatoes and zucchini to the goulash and bring to the boil again. Stir in coriander. Arrange turkey goulash on plates and garnish with nasturtiums. Serve with rye rolls.