Cabbage Coconut Curry

Ingredients

• 2 cloves garlic
• 1 small red chili pepper
• 300 g turkey cutlets (2 cutlets)
• 1.5 tbsp soy oil
• 500 g young cabbage (0.5 head)
• 200 g carrots (2 carrots)
• 1 bunch spring onions
• Salt
• Pepper
• curry powder
• 100 ml coconut milk (9% fat)
• 250 g diced tomatoes (canned)
• 2 tbsp roasted salted peanuts
• 2 stems coriander

Instructions

1. 1.

   Peel garlic cloves and slice into rounds.

2. 2.

   Halve the chili pepper, remove seeds, wash and chop.

3. 3.

   Cut turkey cutlets in half, rinse and pat dry with paper towels.

4. 4.

   Mix meat with half of the garlic slices, chili pieces, and 1 tsp oil. Cover with cling film and refrigerate for about 30 minutes to marinate.

5. 5.

   Meanwhile, trim the cabbage, halve it, remove the tough core, and slice into strips.

6. 6.

   Peel carrots and cut into sticks.

7. 7.

   Trim spring onions and chop into pieces.

8. 8.

   Heat remaining oil in a pot. Sauté the prepared vegetables. Season with salt, pepper, and curry powder; cook for about 4 minutes while stirring.

9. 9.

   Add coconut milk, remaining garlic slices, and chili bits. Simmer covered over low heat for about 15 minutes, adding water if needed.

10. 10.

    Stir tomatoes into the mixture, season again with salt, pepper, and curry, then simmer for another 15 minutes with occasional stirring.

11. 11.

    Grill turkey cutlets in a grill pan or on a hot grill from both sides, seasoning with salt and pepper.

12. 12.

    Coarsely chop peanuts.

13. 13.

    Wash coriander, shake dry, and pluck leaves. Season vegetables once more with salt and pepper. Plate the cabbage coconut curry with peanuts, coriander, and grilled turkey cutlets.