Turkey Mango Pepper Curry with Edamame Rice

Ingredients

• Salt
• 250 g ORYZA (Spitzen-Langkorn rice)
• 400 g turkey breast fillet
• 1 large bell pepper (ca. 350 g)
• 200 g mango fruit flesh
• 1 onion
• 1 Garlic clove
• 2 tbsp Rapeseed oil
• 1 tbsp curry powder
• 400 ml coconut milk
• Pepper
• 150 g frozen edamame (alternatively peas)

Instructions

1. 1.

   Bring 500 ml water with about ½ tsp salt to a boil. Add ORYZA Spitzen-Langkorn rice and stir once. Cook the rice in a covered pot over low heat for 14–16 minutes, gently until it has absorbed all the water. Fluff the rice with a fork and let it steam briefly.

2. 2.

   While the rice cooks, pat the turkey dry and cut into small pieces. Halve the bell pepper, remove seeds, wash, and dice. Dice the mango flesh as well. Peel and chop the onion and garlic.

3. 3.

   Heat rapeseed oil in a pan. Sauté the onion and garlic for 3 minutes over medium heat. Add the turkey pieces and curry powder and cook for another 3 minutes. Pour in coconut milk and simmer gently for about 8–10 minutes over medium heat. Then add the pepper and mango cubes and continue cooking for 4 minutes over low heat. Season the curry with salt and pepper.

4. 4.

   Meanwhile, boil the edamame for 5–7 minutes. Drain and rinse under cold water. Mix the edamame with the rice and season with salt and pepper. Serve the curry over the edamame rice on four plates or in bowls.