Ingredients
- 1 clove garlic
- ½ x red onion
- 100 g turkey fillet
- 1 x vegetable bouillon
- 1 dl water
- 2 dl coconut milk
- 1 tbsp red curry paste
- ¼ x celery root
- ½ x parsnips
- 1 x carrot
- 2 dl rice
- ½ x red pepper
- 1 x spring onion
- 1 handful green beans
- 2 tsp sugar
- ¼ x lemon
- 1 handful cashews
- 1 handful fresh coriander
- 1 x turkish peppers
Method
- Mince the garlic and thinly slice the red onion. Fry together in a saucepan until soft. Cut the turkey into cubes and fry for 1 minute. Add the boullion cube, water, coconut milk and red curry paste.
- Cut Turkish pepper, celery root, parsnip and carrot into pieces. Add to the pot and simmer for 10 min.
- Boil rice according to the instructions on the package.
- Slice red peppers, spring onions and green beans and add to the pot, along with sugar and some lemon zest. Cook for another 5 minutes.
- Top with chopped coriander and cashews. Serve with rice.
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