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Coconut curry pan with sweet potatoes and turkey breast

Coconut curry pan with sweet potatoes and turkey breast

Preparation time:
25 min
Difficulty level:

Nutritional values:

52 g
23 g
35 g


Carrots, carrots (fresh)Carrots, carrots (fresh)½ (30 g)
Bell pepper (red, fresh)Bell pepper (red, fresh)½ (75 g)
Olive oilOlive oil 1 Tablespoon
Cornstarch, sauce thickenerCornstarch, sauce thickener 1 Pinch(s)
Onion (fresh)Onion (fresh)½ (50 g)
Sweet potatoes (fresh)Sweet potatoes (fresh)½ (155 g)
Garlic (fresh)Garlic (fresh)1 ¾ (5 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Curry powderCurry powder 1 Pinch(s)
Coconut milk (canned, creamy)Coconut milk (canned, creamy) 150 ml
Vegetable brothVegetable broth 1 Tablespoon
Turkey breast fillet (organic quality)Turkey breast fillet (organic quality) 70 g


Step 1:
Cut turkey breast, bell bell pepper, carrots, sweet potato and onion into small pieces . Sear the turkey breast in a preheated pan with oil . Season with salt .
Step 2:
Shortly after add onion and pressed garlic and fry with. . When turkey breast is cooked, transfer entire contents of pot to a bowl for temporary storage .
Step 3:
In the pot now pour the coconut milk, sweet potatoes and carrots . Bring to a boil over medium heat . Simmer for 5 minutes . Season with curry, salt and broth . Then add the paprika and cornstarch. .
Step 4:
Continue to simmer until sweet potatoes are soft . Add ready-made turkey breast and fried onions . Season with salt .

Macronutrient distribution:

The recipe Coconut curry pan with sweet potatoes and turkey breast is composed of the following macronutrients.

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Kitchen utensils needed:

Cutting board
Cutting board
Kitchen knife
Kitchen knife
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