Turkey and Tomato Curry with Rice

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Turkey and Tomato Curry with Rice
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Health Score:
8,8 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
633
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie633 kcal(30 %)
Protein50 g(51 %)
Fat22 g(19 %)
Carbohydrates57 g(38 %)
Sugar added0 g(0 %)
Roughage7.4 g(25 %)
Vitamin A1.3 mg(163 %)
Vitamin D0 μg(0 %)
Vitamin E12.7 mg(106 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin27.7 mg(231 %)
Vitamin B₆0.9 mg(64 %)
Folate77 μg(26 %)
Pantothenic acid1.9 mg(32 %)
Biotin23.4 μg(52 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C29 mg(31 %)
Potassium1,216 mg(30 %)
Calcium104 mg(10 %)
Magnesium140 mg(47 %)
Iron3.7 mg(25 %)
Iodine9 μg(5 %)
Zinc4 mg(50 %)
Saturated fatty acids2.6 g
Uric acid274 mg
Cholesterol66 mg

Ingredients

for
4
Ingredients
250 grams Basmati rice
salt
600 grams turkey breasts
peppers
6 ripe tomatoes
2 onions
1 garlic
2 tablespoons sunflower oil
1 teaspoon Curry powder
150 milliliters Vegetable broth
100 grams Almond slivers
4 stalks cilantro
50 milliliters sweet Chili sauce
How healthy are the main ingredients?
Basmati ricesalttomatooniongarlic

Preparation steps

1.

For the rice: Cook rice in salted water according to the package instructions. 

2.

For the curry: Rinse the turkey breast under cold water, pat dry, slice into strips, and season with salt and pepper. In a pot of boiling water, blanch the tomatoes. Peel, halve and deseed the tomatoes, and then cut into cubes. Peel the onions and dice into small cubes. Peel the garlic and press through a garlic press. 

3.

In a deep frying pan or wok, heat 1 tablespoon of the oil. Add the meat and sear until lightly browned. Remove and set aside.

4.

Heat the remaining oil in the wok over medium heat, add the onions and garlic, and cook until fragrant, about 1 minutes. Stir in the tomatoes and curry powder to toast. Pour in the broth and simmer for 5 minutes while continuously stirring. Add the turkey back into the pan, along with 80 g (approximately 1 cup) of the almonds. Cook for an additional 2-3 minutes. 

5.

Meanwhile, rinse the cilantro and shake dry. Reserve some leaves for later and chop the rest. Stir the chopped cilantro with the sweet chilli sauce. Stir this mixture into the curry and season to taste. 

6.

For serving: Divide rice between 4 bowls. Ladle the curry over the top and garnish with the reserved cilantro and remaining almonds.