Hi!
Turkey in Pumpkin and Mushroom Sauce
Ingredients:
- 10 pieces of dried mushrooms
- 500 g turkey breast fillet
- spices: salt and pepper, 1 teaspoon curry, 1/2 teaspoon each of oregano and paprika
- 1 tablespoon potato starch
- 2 cups of peeled pumpkin, diced (300 g)
- 2 tablespoons olive oil
- 1 onion
- 2 cloves of garlic
- 250 g mushrooms
- 250 ml broth
- 125 ml coconut yogurt/coconut cream
- parsley
Instructions:
Pour boiling water over the dried mushroom pieces and set aside.
Cut the fillet into slightly larger pieces (approx. 2 cm). Season with salt, pepper, curry, oregano and paprika, then mix with potato starch, set aside.
Peel the pumpkin, remove the core with seeds, dice the flesh and measure the required amount (approx. 2 cups, 300 g).
Heat a larger frying pan or a larger saucepan with a lid. Pour in the olive oil and when it is hot, add the meat, fry on each side until golden brown, for a total of approx. 5 minutes.
Add the diced onion and fry, stirring every now and then for approx. 1 minute.
Add the garlic pressed through a press, then the pumpkin and fry, stirring every now and then for approx. 1 – 2 minutes.
Add the washed and sliced mushroom caps and fry for approx. 2 minutes.
Add hot broth and drained dried mushrooms. Mix everything together and bring to a boil.
Cover with a lid and cook for about 10 minutes.
Remove the lid, pour in the coconut cream, mix and then bring to a gentle boil. Sprinkle with parsley and a spoonful of coconut yogurt.
You can replace it with regular cream and natural yogurt.
You can serve it with pita bread or toast made of good quality bread, e.g. buckwheat, the recipe of which can be found here
Enjoy !
