Turkey and Pumpkin Coconut Curry

Name: Turkey and Pumpkin Coconut Curry
Total time: 25 min
Yield: 4
Ingredients: 500 grams Pumpkin; 10 dried Apricot; 500 grams turkey breasts; 2 Tbsps vegetable oil; 1 Tbsp Curry; 1 can unsweetened Coconut milk (400 ml); salt; freshly ground peppers; 2 Tbsps finely chopped cilantro; 250 grams Thai Rice

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Health Score:

83 / 100

Difficulty:

easy

Difficulty

Preparation:

25 min.

Preparation

Calories:

695

calories

Calories

How many calories can I eat?

Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	695 cal.	(33 %)
Protein	39 g	(40 %)
Fat	28 g	(24 %)
Carbohydrates	68 g	(45 %)
Sugar added	0 g	(0 %)
Roughage	7 g	(23 %)

Our nutritional traffic light explained

more nutritional values

Vitamin A	0.5 mg	(63 %)
Vitamin D	0 μg	(0 %)
Vitamin E	6.7 mg	(56 %)
Vitamin K	24.6 μg	(41 %)
Vitamin B₁	0.2 mg	(20 %)
Vitamin B₂	0.3 mg	(27 %)
Niacin	23.2 mg	(193 %)
Vitamin B₆	0.9 mg	(64 %)
Folate	83 μg	(28 %)
Pantothenic acid	2.2 mg	(37 %)
Biotin	22.8 μg	(51 %)
Vitamin B₁₂	0.6 μg	(20 %)
Vitamin C	32 mg	(34 %)
Potassium	1,457 mg	(36 %)
Calcium	90 mg	(9 %)
Magnesium	113 mg	(38 %)
Iron	7 mg	(47 %)
Iodine	6 μg	(3 %)
Zinc	4.1 mg	(51 %)
Saturated fatty acids	20.1 g
Uric acid	286 mg
Cholesterol	55 mg
Complete sugar	18 g

Author of this recipe:

EAT-SMARTER

all recipes of this author

Ingredients

for

servings

Ingredients: 500 grams Pumpkin; 10 dried Apricot; 500 grams turkey breasts; 2 Tbsps vegetable oil; 1 Tbsp Curry; 1 can unsweetened Coconut milk (400 ml); salt; freshly ground peppers; 2 Tbsps finely chopped cilantro

For the rice: 250 grams Thai Rice

How healthy are the main ingredients?

Pumpkin Coconut milk Apricot Curry salt

print shopping list

Preparation steps

For the rice: Place the rice in a colander, rinse with cold water and in a saucepan, bring to a boil with almost twice the amount of lightly salted water. Reduce to a simmer, cover and cook over low heat until the rice is tender, about 20 minutes.

Cut the turkey and pumpkin into large bite-size cubes. Halve the apricots. Heat the oil in a pan, stir in the curry. Stir in 5 tablespoons of the coconut milk and simmer over low heat for 1 minute. Add the turkey, pumpkin, apricots and remaining coconut milk and simmer over low heat, stirring occasionally for 15 minutes, season with salt and pepper and stir in the cilantro. Serve with the rice.