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Curry with turkey fillet and chickpeas
This dish always tastes good. Warming, filling and delicious.
Thai curry with chicken is more valuable in terms of protein per portion.
Chop the onion, garlic and ginger—place in a pan with heated oil (10 g). Add the chicken fillets, cut into pieces and stir-fry.
Cut the zucchini, pumpkin and bell peppers into small pieces. Add them to the onion, garlic and meat in the pan. Bake/sauté them until ready.
Add the chickpeas, coconut milk, curry paste and spices. Sauté for ~10 minutes. Add the spinach and sauté for another ~10 minutes.
In the end, sprinkle with lime juice.
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Finished product weight 1954
Servings 3
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
This dish always tastes good. Warming, filling and delicious.
Sometimes I also make not-so-healthy snacks. Snacks as an additive, as a component of other, healthier snacks. And this can be made in 10 minutes!
I did it! Probably, if not the most complicated cake in my design, then the most labor-intensive cake though. But it was definitely worth it!
Today is a takeaway lunch event. One, two, three and it's ready. Peach waffles with curd and blue cheese. Delicious!
