Turkey skewers with rice and mild curry
Turkey skewers with creamy curry, crunchy sugar snap peas, and colorful bell peppers on a bed of rice make for a quick, flavorful, and texture-filled meal.
Ingredients · Servings 4
- 1 rode ui
- 1 red chili pepper
- 1 clove of garlic
- 1 red bell pepper
- 1 green bell pepper
- 250 g button mushrooms
- 150 gr sugarsnaps
- 4 turkey skewers
- 250 ml room
- 2 tablespoons curry powder
- 400 g rice
- olive oil
- pepper
- salty
Method · 20 min
- Finely chop the red onion and red chili pepper, and crush the garlic clove. Cut the bell pepper into thin strips and the mushrooms into slices.
- Heat a splash of olive oil in a pan over the heat. Fry the turkey skewers in it until golden brown.
- Cook the rice until done in salted water.
- Heat a splash of olive oil in a wok and sauté the red onion, chili pepper, and garlic. Then add the bell pepper, mushrooms, and sugar snap peas. Cook for a few minutes. Pour the cream over the vegetables and sprinkle with the curry powder. Mix well and let it simmer briefly. Season to taste with salt and pepper.
- Divide the vegetables and curry sauce among the plates. Place the skewer next to or on top. Serve with the rice.
