Turkey Curry with Vegetables

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Turkey Curry with Vegetables
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
333
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie333 cal.(16 %)
Protein41.68 g(43 %)
Fat9.96 g(9 %)
Carbohydrates16.55 g(11 %)
Sugar added0 g(0 %)
Roughage3.39 g(11 %)
Vitamin A1,354.91 mg(169,364 %)
Vitamin D0.38 μg(2 %)
Vitamin E1.09 mg(9 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.27 mg(25 %)
Niacin20.81 mg(173 %)
Vitamin B₆1.06 mg(76 %)
Folate18.61 μg(6 %)
Pantothenic acid1.18 mg(20 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0.49 μg(16 %)
Vitamin C10.01 mg(11 %)
Potassium370.03 mg(9 %)
Calcium41.52 mg(4 %)
Magnesium44.01 mg(15 %)
Iron1.39 mg(9 %)
Iodine0.75 μg(0 %)
Zinc2.22 mg(28 %)
Saturated fatty acids1.76 g
Cholesterol103.17 mg

Ingredients

for
4
Ingredients
4 carrots
1 onion
1 garlic clove
500 grams turkey breasts
250 grams button Mushroom
2 Tbsps vegetable oil
2 Tbsps green Curry paste
600 milliliters Chicken broth
salt
peppers
1 Tbsp freshly chopped Dill
How healthy are the main ingredients?
Dillcarrotoniongarlic clovesalt

Preparation steps

1.

Peel carrots, onion and garlic and finely chop. Rinse turkey, pat dry and cut into bite-size pieces. Trim mushrooms and cut in half or quarters, depending on size. Heat oil in a pan and sauté onion with garlic until translucent. Add turkey to the pan and fry until golden brown. Add mushrooms and carrots and sauté briefly. Add curry paste, mix in and deglaze the pan with broth. Cover, simmer over low heat for about 5 minutes.

2.

Remove from the heat, stir in sour cream and season with salt and pepper. Serve immediately garnished with dill.