Turkey Curry with Savoy Cabbage
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
529
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 529 cal. | (25 %) | ||
| Protein | 46.19 g | (47 %) | ||
| Fat | 16.04 g | (14 %) | ||
| Carbohydrates | 53.2 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.88 g | (33 %) |
more nutritional values
| Vitamin A | 157.62 mg | (19,703 %) | ||
| Vitamin D | 0.42 μg | (2 %) | ||
| Vitamin E | 2.45 mg | (20 %) | ||
| Vitamin B₁ | 0.34 mg | (34 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 24.52 mg | (204 %) | ||
| Vitamin B₆ | 1.65 mg | (118 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 1.85 mg | (31 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0.55 μg | (18 %) | ||
| Vitamin C | 103.66 mg | (109 %) | ||
| Potassium | 1,033.22 mg | (26 %) | ||
| Calcium | 120.45 mg | (12 %) | ||
| Magnesium | 120.72 mg | (40 %) | ||
| Iron | 2.91 mg | (19 %) | ||
| Iodine | 3.59 μg | (2 %) | ||
| Zinc | 3.39 mg | (42 %) | ||
| Saturated fatty acids | 3.66 g | |||
| Cholesterol | 110.89 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams turkey breasts
- 4 onions
- 1 Red Bell pepper
- 1 green Bell pepper
- 2 Tbsps vegetable oil
- 2 Tbsps Curry powder
- ½ l Chicken broth (from a jar)
- 150 grams Long grain rice
- 500 grams Savoy cabbage
- 100 grams Apricot jam
- ½ lemon (juiced)
- 50 grams Bacon (sliced)
- salt (and pepper)
Preparation steps
1.
Rinse turkey, pat dry and cut into strips. Peel the onions and cut into wedges. Cut bell peppers in half, remove the cores, rinse and cut into pieces. Heat oil in a pan and add turkey, bell peppers and onions. Braise for 5 minutes. Season with salt, pepper and curry seasoning, Pour in 1/4 liter (approximately 1 cup) broth, cover and cook for 30 minutes.
2.
Cook the rice in water according to package directions, about 20 minutes. Trim cabbage and cut large leaves into small pieces. Heat remaining broth with the apricot jam and lemon juice, add cabbage and sauté over medium heat for 30 minutes. Cut bacon into thin strips and fry in a dry pan.
3.
Drain rice and mix with the bacon. Drain cabbage and serve with the rice, turkey and vegetables.
