(Percentage of daily recommendation)
|Calorie||462 kcal||(22 %)|
|Protein||45 g||(46 %)|
|Fat||21 g||(18 %)|
|Carbohydrates||20 g||(13 %)|
|Sugar added||0 g||(0 %)|
|Roughage||14 g||(47 %)|
|Vitamin A||1.5 mg||(188 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||9.3 mg||(78 %)|
|Vitamin B₁||0.3 mg||(30 %)|
|Vitamin B₂||0.3 mg||(27 %)|
|Niacin||28.9 mg||(241 %)|
|Vitamin B₆||1.2 mg||(86 %)|
|Folate||153 μg||(51 %)|
|Pantothenic acid||2 mg||(33 %)|
|Biotin||29.2 μg||(65 %)|
|Vitamin B₁₂||0.7 μg||(23 %)|
|Vitamin C||84 mg||(88 %)|
|Potassium||1,326 mg||(33 %)|
|Calcium||289 mg||(29 %)|
|Magnesium||122 mg||(41 %)|
|Iron||5.7 mg||(38 %)|
|Iodine||34 μg||(17 %)|
|Zinc||4.9 mg||(61 %)|
|Saturated fatty acids||6.7 g|
|Uric acid||272 mg|
Peel garlic cloves and cut into slices.
Halve chile pepper, remove the seeds, rinse and dry. Finely chop.
Halve turkey cutlets, rinse and pat dry with paper towels.
Mix turkey with half the sliced garlic and chile pepper and 1 teaspoon oil. Refrigerate, covered, for about 30 minutes.
Meanwhile, rinse and dry cabbage, cut in half and cut out the core. Cut cabbage into strips.
Peel carrots and cut into sticks.
Rinse and dry scallions and cut into pieces.
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.
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.
Add tomatoes to the vegetables, season again with salt, pepper and curry powder to taste and simmer for another 15 minutes, stirring occasionally.
Grill turkey cutlets in a grill pan or on a hot grill on both sides, then season with salt and pepper.
Coarsely chop peanuts.
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.