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.
2
Cut Turkish pepper, celery root, parsnip and carrot into pieces. Add to the pot and simmer for 10 min.
3
Boil rice according to the instructions on the package.
4
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.
5
Top with chopped coriander and cashews. Serve with rice.
