Stir Fry Vegetables With Cashews
17th April 2015
Turkey and Lentil Curry
17th April 2015
Ingredients
- 6 x 4 oz turkey or chicken breasts
- 1 onion
- 100 g sugar snap peas
- 100 g aubergine
- 50 g coriander
- 25 g blanched almonds
- 1 tsp almond butter
- 1 tsp Thai red curry paste
- 200 ml oat milk
- 150 ml coconut milk
- 150 g Brown Basmati Rice
Servings:
Instructions
- Firstly slice each breast into three individual slices. If you need to remove any skin or fat then please do this at this point.
- n a large sauce pan fry curry paste with the finely chopped onion, coriander and almond butter on a low heat. When the onion is softening add the meat. When the meat has browned slightly add the coconut milk and your choice of milk and bring this to a simmer point.
- Place this mixture into a large roasting pot and add the aubergines, sugar snap peas and almonds. Place in a pre heated oven at 200c for 15 minutes.
- Whilst the curry is in the oven cook the basmati rice and follow the instructions on the packet as all makes are very different.
- Serve the rice and curry in bowls and garnish with a few leaves of coriander.
