Turkey and Vegetable Curry with Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 736 cal. | (35 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.9 g | (30 %) |
| Vitamin A | 2.9 mg | (363 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 58.5 μg | (98 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 25.8 mg | (215 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 23.1 μg | (51 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 1,532 mg | (38 %) | ||
| Calcium | 168 mg | (17 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 19.6 g | |||
| Uric acid | 350 mg | |||
| Cholesterol | 145 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 2 Tbsps raisins
- 100 grams Rice
- 250 grams carrots
- 250 grams Celery
- salt
- freshly ground peppers
- 1 tsp Curry powder
- 300 grams turkey breasts
- 4 Tbsps clarified butter
- 150 milliliters Vegetable broth
- 1 Tbsp sauce thickener
Preparation steps
Soak raisins in lukewarm water. In a saucepan, heat rice and 200 ml (approximately 1 cup) lightly salted water and bring to a boil. Add rice and stir. Cover and reduce heat and simmer over very low heat for about 20 minutes, until rice is tender and water is absorbed. Drain raisins and pat dry and fold into rice.
Peel carrots and chop. Rinse celery, wipe dry and cut into slices about 1 cm (approximately 1/3 inch) thick.
Cut turkey into bite-size pieces.
Heat 2 tablespoons butter in a pan, and sauté vegetables. Season with salt and pepper. Add 1/2 cup water to pan. Cover and reduce heat and simmer for about 10 minutes over low heat.
In a small bowl, mix cornstarch and a little water into a paste. Heat remaining butter in a pan and sauté turkey for about 5 minutes, stirring frequently. Deglaze pan with broth and stir in cornstarch paste and curry. Bring to a boil. Add vegetables to pan and season to taste.
To serve, place rice on a plate and arrange turkey and vegetables on rice.
