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EatSmarter exclusive recipe

Cabbage-Coconut Curry

with Turkey and Sesame Oil
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Cabbage-Coconut Curry

Cabbage-Coconut Curry - Tender morsels of turkey and vegetables - in a Far East variation

Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
462
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie462 kcal(22 %)
Protein45 g(46 %)
Fat21 g(18 %)
Carbohydrates20 g(13 %)
Sugar added0 g(0 %)
Roughage14 g(47 %)
Vitamin A1.5 mg(188 %)
Vitamin D0 μg(0 %)
Vitamin E9.3 mg(78 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin28.9 mg(241 %)
Vitamin B₆1.2 mg(86 %)
Folate153 μg(51 %)
Pantothenic acid2 mg(33 %)
Biotin29.2 μg(65 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C84 mg(88 %)
Potassium1,326 mg(33 %)
Calcium289 mg(29 %)
Magnesium122 mg(41 %)
Iron5.7 mg(38 %)
Iodine34 μg(17 %)
Zinc4.9 mg(61 %)
Saturated fatty acids6.7 g
Uric acid272 mg
Cholesterol90 mg
Development of this recipe:

Ingredients

for
2
Ingredients
2
1
small red Chile pepper
2
Turkey cutlets (each about 150 grams)
1 ½ tablespoons
½ head
Green cabbage (about 500 grams)
2
Carrots (about 200 grams)
1 bunch
½ cup
9 ounces
crushed Tomatoes (canned)
2 tablespoons
roasted salted Shelled peanut
2 sprigs
Preparation

Kitchen utensils

1 Small knife, 1 Cutting board, 1 Large knife, 1 Measuring cups, 1 Paper towel, 1 large Pot (with lid), 1 Wooden spoon, 1 Grill pan, 1 shallow Bowl, 1 Plastic wrap, 1 Peeler, 1 Can opener, 1 Teaspoon, 1 Tablespoon

Preparation steps

1.
Cabbage-Coconut Curry preparation step 1

Peel garlic cloves and cut into slices.

2.
Cabbage-Coconut Curry preparation step 2

Halve chile pepper, remove the seeds, rinse and dry. Finely chop.

3.
Cabbage-Coconut Curry preparation step 3

Halve turkey cutlets, rinse and pat dry with paper towels.

4.
Cabbage-Coconut Curry preparation step 4

Mix turkey with half the sliced ​​garlic and chile pepper and 1 teaspoon oil. Refrigerate, covered, for about 30 minutes.

5.
Cabbage-Coconut Curry preparation step 5

Meanwhile, rinse and dry cabbage, cut in half and cut out the core. Cut cabbage into strips.

6.
Cabbage-Coconut Curry preparation step 6

Peel carrots and cut into sticks.

7.
Cabbage-Coconut Curry preparation step 7

Rinse and dry scallions and cut into pieces.

8.
Cabbage-Coconut Curry preparation step 8

Heat remaining oil in a pot and cook the prepared vegetables until tender. Season with salt, pepper and curry powder and cook for about 4 minutes while stirring.

9.
Cabbage-Coconut Curry preparation step 9

Add coconut milk and the remaining garlic slices and chile. Cover and simmer on low heat for about 15 minutes; if necessary add a little water.

10.
Cabbage-Coconut Curry preparation step 10

Add tomatoes to the vegetables, season again with salt, pepper and curry powder to taste and simmer for another 15 minutes, stirring occasionally.

11.
Cabbage-Coconut Curry preparation step 11

Grill turkey cutlets in a grill pan or on a hot grill on both sides, then season with salt and pepper.

12.
Cabbage-Coconut Curry preparation step 12

Coarsely chop peanuts.

13.
Cabbage-Coconut Curry preparation step 13

Rinse cilantro, shake dry and pluck the leaves. Season vegetables again to taste with salt and pepper. Serve the turkey cutlets and cabbage-coconut curry garnished with peanuts and cilantro.