Turkey medallions in coconut coat on creamy curry spinach
easy
30 mins
30 mins
Ingredients
- 1/2 TABLESPOON Coconut flake
- 125 g Turkey breast fillet
- 1 TEASPOON Olive oil
- 40 g Basmati Rice
- 7-10 Tbsp Salt
- 200 g young leaf spinach
- 1 small red chili pepper
- 7-10 Tbsp Pepper
- 1/2 TEASPOON Curry Powder
- 2 TABLESPOONS Whole milk yoghurt
- 7-10 Tbsp grated nutmeg
Directions
- 1
Roast the grated coconut in a pan without fat until golden brown. Wash the meat, dab dry and cut into pieces. Heat oil in a coated pan. Fry the meat for 4-5 minutes while turning.
- 2
In the meantime prepare rice in boiling salted water according to package instructions.
- 3
Wash and drain the spinach. Wash the chilli pepper and dab dry. Cut half into rings, removing the seeds. Season meat with salt and pepper. Take it out, turn it in the grated coconut and keep it warm.
- 4
Add the spinach, chilli rings and 1-2 tbsp. water to the pan. Steam while stirring until the spinach has completely collapsed. Sprinkle spinach with curry and stir in whole milk yoghurt. Season to taste with salt, pepper and a little nutmeg.
- 5
Arrange meat, spinach and rice, garnish with the remaining half chilli pepper.
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