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Indian Turkey Curry with Cauliflower and Peas | In 25 Minutes
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25 min
Quick
Gurkerl Küche
Zartes Putenbrustfilet trifft auf knackigen Karfiol und süße Erbsen in einer herrlich duftenden, mild-würzigen Currysauce. In nur 25 Minuten zubereitet – perfekt für ein unkompliziertes, wärmendes Herbst-Abendessen!
Ingredients
Preparation method
Preparation
Rinse the turkey breast under cold water, pat dry, and cut into bite-sized pieces. Thoroughly wash the cauliflower and divide into small florets. Peel and finely chop the onion and garlic cloves. Peel and finely grate the fresh ginger. Set aside the frozen peas. Cook the basmati rice in lightly salted water according to package instructions until tender and keep warm (or keep warm in a preheated oven at 60 °C).
Preparing the Curry
Melt the clarified butter (ghee) in a deep pan or wok over medium-high heat. Add the cut turkey pieces and sear for 3 to 4 minutes until lightly browned. Then remove from the pan and set aside briefly on a plate.
Reduce the heat slightly. Add the finely chopped onion to the remaining cooking fat and sauté for about 2 minutes until translucent. Add the garlic, grated ginger, garam masala, turmeric, and ground cumin, and toast while stirring constantly for about 1 minute until the spice aromas fully develop.
Chef's tip
For a creamier touch, 2 to 3 tablespoons of cream or a dollop of plain yogurt can be stirred in at the end of the cooking time.
Cut the cauliflower florets as small as possible so that they become perfectly tender-crisp during the short 7-minute cooking time.
45 min
Quick
