- 250 g turkey breast (cut into thin strips)
- 2 thin leeks
- 1 small piece fresh ginger
- 2 tablespoons mild curry
- 1 good pinch of chili powder
- Salt to taste
- 1 teaspoon tomato puree
- 1 pinch of turmeric
- 250 ml hot water
- 250 ml coconut milk
- 750 - 1000 g of fresh vegetables such as carrots, zucchini
- 3 tablespoons sesame oil for frying
Cut carrots into thin slices, leek and zucchini into rings. Peel and finely chop the ginger.
Heat 2 tablespoons sesame oil in a wok or large skillet, sauté turkey strips in it and season with curry and salt. Remove from pan and set aside.
Add 1 tablespoon sesame oil in the same wok and fry the vegetables. Add leek rings and ginger and sprinkle with curry. Add some salt and then stir in tomato paste and turmeric. Sprinkle with ¼ litre of hot water and ¼ liter of coconut milk and simmer gently for about 15 minutes or until the vegetables are cooked, but not too soft. Season with 1 chili to taste, stir in the meat and briefly heat in the sauce.
Also excellent without meat!