Microwaved Turkey Curry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 231 cal. | (11 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 49.5 μg | (83 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 15 mg | (125 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 736 mg | (18 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 165 mg | |||
| Cholesterol | 52 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 2 Chinese Wood Ear Mushrooms
- 350 grams turkey breasts
- 1 onion
- 2 garlic cloves
- 1 stalk Leeks
- 1 red Bell pepper
- 2 small red chili peppers
- 1 Tbsp clarified butter
- 1 tsp finely chopped ginger
- 1 Tbsp Coconut cream
- 150 grams Natural yogurt
- 1 Tbsp Curry powder
- 1 Tbsp Cashews
- salt
- freshly ground peppers
- 2 Tbsps chopped parsley
Preparation steps
Place the mushrooms in a bowl and cover with hot water. Allow to soak for 30 minutes. Rinse the mushrooms and cut into small pieces.
Cut the turkey breast into 3 cm (approximately 1 1/4 inch) cubes. Peel and finely chop the onion and garlic. Rinse the leek, bell peppers and chile pepper. Cut the leeks into diagonal slices. Halve the bell peppers, remove seeds and white ribs, and cut into pieces. Cut the chile pepper in half, remove the seeds and white ribs, and finely chop.
Place the butter in a larger microwave dish. Heat in a 600 watt microwave until melted.
Stir the onion, garlic and ginger into the bowl. Cover with microwave-safe plastic wrap and cook for 1 minute. Add the turkey cubes to the bowl and cook for 1 more minute.
Stir the mushrooms, leeks, bell peppers and chile peppers into the turkey mixture. Cover with the plastic wrap and cook for 1 minute.
In a bowl, whisk the coconut cream with the yogurt and curry powder. Pour into the turkey mixture, cover with plastic wrap and continue cooking in the microwave, stirring 1-2 times during cooking, until the turkey is cooked, about 8-10 minutes.
Coarsely chop the cashews and stir into the turkey mixture. Season with salt and pepper to taste. Serve garnished with parsley.
Serve with rice if desired.
