Turnip Carrot Curry

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Peel, wash and thinly slice the carrots. Peel, wash and dice the turnip. Peel onions, garlic and ginger. Cut onions into thin slices. Chop garlic and ginger finely. Clean, wash and cut the chillies into rings

2. 2

   Prepare rice in boiling salted water according to package instructions. Coarsely chop the nuts and roast them in a pan without fat, remove them. Heat 2 tablespoons of oil in a wide saucepan. Fry diced turnip for about 5 minutes, turning. After 2-3 minutes add onions, carrots and garlic. Sprinkle with curry and sauté briefly. Deglaze with 300 ml broth and coconut milk, add chilli and ginger. Bring to the boil and simmer for 6-8 minutes

3. 3

   Meanwhile wash the meat, dab dry and cut into strips. Heat 1 tablespoon of oil in a large, coated frying pan. Fry the meat for approx. 4 minutes, turning it over, and season with salt and pepper. Add the meat with the broth to the curry. Stir starch with a little water until smooth. Thicken the curry with it and let it simmer again for about 1 minute. Season to taste with salt and pepper

4. 4

   Drain the rice and let it drain. Wash coriander, dab dry, remove leaves and chop coarsely. Arrange curry and sprinkle with cashew nuts and coriander. Add rice

Nutrition Facts

KCAL
590 kcal

CARBS
54 g

FATS
28 g

PROTEINS
32 g