Turkey rolls in curry-coconut sauce with carrot and chips
very easy
45 mins
45 mins
Ingredients
- 3 TABLESPOONS Sunflower oil
- 50 g Cashew nuts
- 70 g dried apricots
- 100 g Spring onions
- 4 Turkey escalope (approx. 150 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 800 g Carrots
- 3 TABLESPOONS Butter
- 1 TABLESPOON Sugar
- 1 TABLESPOON Flour
- 7-10 Tbsp Curry Powder
- 1/8 l Vegetable broth
- 1 tin(s) (400 g) Coconut milk
- 1-2 TABLESPOONS Lemon juice
- 2 TABLESPOONS Apricot Jam
- 7-10 Tbsp wooden skewers
Directions
- 1
Heat 1 tablespoon of oil in a frying pan, roast the cashews in it while stirring. Dice the apricots. Clean and wash spring onions, shake dry and cut into fine rolls. Wash the meat, dab dry, tap flat, season with salt and pepper and cut in half crosswise.
- 2
Chop cashews. For the filling, mix the whiteness of the onions, chopped kernels and apricots. Spread the filling over the escalopes, roll up the escalopes and pin them with wooden skewers
- 3
Peel and wash the carrots and cut them into sticks. Melt 2 tablespoons of butter and toss carrots in it. Season with salt and sugar. Spread on a baking tray and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes
- 4
Heat 2 tablespoons of oil in a frying pan and fry the turkey rolls for about 10 minutes, turning them over. Meanwhile heat 1 tbsp. butter, dust with flour and 1 tbsp. curry powder and sauté for 2-3 minutes. Add spring onion green and fry for another 1 minute. Deglaze with stock and coconut milk, bring to the boil and simmer for about 6 minutes. Season to taste with salt, pepper, lemon juice and jam. Arrange carrot fries and turkey rolls
Nutrition Facts
620 kcal
36 g
33 g
43 g
More Delicious Recipes
