Microwaved Turkey Curry

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.