Turkey rolls in curry-coconut sauce with carrot chips

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the turkey rolls I first roast cashew nuts in a pan without fat until golden brown. Take them out of the pan and let them cool down. Dice the apricots. Clean and wash the spring onions. I cut the white and green of the spring onions separately into thin rings.

2. 2

   Wash the meat, dab dry. Place one after the other in a freezer bag and tap flatter. Cut in half crosswise and season with salt and pepper.

3. 3

   Then I chop the cashew seeds and mix them with the white of the spring onions and the apricots. I spread this over the cutlets, leaving about 1 cm of edge each. Roll up the cutlets and fix them with wooden skewers.

4. 4

   For the carrot fries I peel the carrots, wash them and cut them into thick sticks. Melt 2 tablespoons of butter and toss the carrots in it. Season with salt and sugar. Then I spread the carrots on a baking tray lined with baking paper.

5. 5

   Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 20-30 minutes.

6. 6

   Heat the oil in a deep frying pan. Fry the turkey rolls for about 10 minutes until golden brown all around. Then take the rolls out of the pan and heat 1 tbsp. butter in the frying fat. Afterwards I steam the green of the spring onions briefly.

7. 7

   Dust with curry and flour and sauté briefly. Now add 1⁄8 l water and coconut milk, bring to the boil and simmer for about 10 minutes. Afterwards taste the sauce with salt, pepper, lemon juice and jam.

8. 8

   Heat the turkey rolls in the sauce.

9. 9

   I prepare the turkey rolls with curry-coconut sauce and carrot fries. I sometimes serve basmati rice with them. Drink tip: dry white wine.

Nutrition Facts

KCAL
610 kcal

CARBS
32 g

FATS
33 g

PROTEINS
43 g