Nothing beats a good homemade curry for warming up and traveling the world without leaving your kitchen. This fusion recipe showcases a light turkey cutlet cooked with crisp peas and colorful bell peppers. In a casserole dish, brown the turkey with a little onion and garlic, then add a fragrant mixture of curry powder and coconut milk. The vegetables bring freshness, sweetness, and a touch of sugar that perfectly balances the spices. The coconut milk makes the sauce creamy without being heavy. This dish is quick to prepare, making it an excellent option for a weeknight meal. Serve it piping hot, accompanied by basmati rice or quinoa to keep it gluten-free. You'll have a complete, flavorful, and comforting meal, ideal for the whole family.
Ingredients
Preparation
-
Cut the turkey cutlets into strips. Finely chop the onion, mince the garlic and cut the peppers into thin strips.
-
Heat the olive oil in a large frying pan or casserole dish.
-
Add the onion and garlic, and cook for 2 minutes until they become translucent.
-
Add the turkey and brown it on all sides.
-
Add the peppers and cook for another 5 minutes.
-
Sprinkle with curry powder, mix well to coat the meat and vegetables.
-
Pour in the coconut milk, add salt and pepper, then simmer for 15 minutes over low heat.
-
Add the peas at the end of cooking and let it heat for another 3 minutes. If they are frozen, let them cook for about ten minutes in the sauce.
-
Sprinkle with freshly chopped coriander just before serving.
-
Serve piping hot with basmati rice or quinoa for a complete gluten-free meal.
gluten-free turkey curry, pea and pepper curry recipe, turkey curry with coconut milk, gluten-free exotic dish, easy curry recipe
