There's nothing like a good homemade curry to warm you up and take you on a journey without leaving your kitchen. This fusion recipe showcases a light turkey escalope cooked with crunchy peas and colorful peppers. In a casserole dish, sauté the turkey with a little onion and garlic, then add a fragrant blend of curry and coconut milk. The vegetables bring freshness, softness, and a touch of sweetness that perfectly balances the spices. The coconut milk makes the sauce creamy without weighing it down. This dish comes together quickly, making it a great option for a weeknight meal. Serve it piping hot with basmati rice or quinoa to stay gluten-free. You'll get a complete, flavorful, and comforting dish that's perfect for the whole family.
Ingredients
Preparation
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Cut the turkey cutlets into strips. Slice the onion, chop the garlic, and cut the peppers into thin strips.
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Heat the olive oil in a large skillet or casserole dish.
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Add the onion and garlic and cook for 2 minutes until translucent.
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Add the turkey and brown it on all sides.
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Add the peppers and cook for another 5 minutes.
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Sprinkle with curry powder, mix well to coat the meat and vegetables.
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Pour in the coconut milk, add salt and pepper, then simmer for 15 minutes over low heat.
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Add the peas at the end of cooking and heat for another 3 minutes. If they are frozen, let them cook for about ten minutes in the sauce.
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Sprinkle with chopped fresh coriander just before serving.
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Serve piping hot with basmati rice or quinoa for a complete gluten-free meal.
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