For 3 people:
¤ 1 large leg of turkey
¤ 2 zucchini , sliced or equivalent frozen
¤ 4 carrots or the equivalent in carrots frozen
¤ 1 onion
¤ 1 clove garlic
¤ A brick of 25 cl of milk coconut
¤ A handful of rice basmati
¤ 2-3 tablespoons of curry
¤ 2 teaspoons ginger powder
¤ 3 teaspoons of Espelette pepper (or more if we like statement)
¤ 1 tablespoon cumin
¤ 2 teaspoons of cinnamon powder
¤ 1.5 Sugar
¤ 1 dash of oil to olive
¤ of coriander fresh
Preparation time: 30 minutes
Cooking time: 30 minutes
Rest: 0 minutes
Total time: 60 minutes
Curry preparing turkey with zucchini and carrots:
1 Cut the turkey leg into small cubes. Saute onion over medium heat (you can make the recipe in a skillet or wok) with a little olive oil with 1 tablespoon of curry, cumin, cinnamon, ginger and chilli Espelette. Must cook the spices a bit. When the whole fragrant, add garlic and meat cubes and brown , still over medium heat. Do not forget to salt the meat at that time.
2 Once the meat is browned, add the zucchini and carrots into slices, and rice. Correct the seasoning, adding another (or two others) tablespoons of curry. Put a little water at the bottom of the pan and cook gently until vegetables are tender and cooked rice (depending, for cooking, the choice of fresh or frozen vegetables). It is necessary to check the cooking and mix from time to time, or even add a little water if necessary.
3 When all cooked, add coconut milk and sugar. Let simmer a little longer, until the dish absorbs much of the coconut milk. Taste and adjust seasoning according to his tastes.
4 Serve this curry sprinkled with fresh coriander.