Sliced turkey in curry with pan-fried cauliflower

Ingredients

for 3 servings

• Turkey escalope500 g (17.6 oz)
• Cauliflower300 g (10.6 oz)
• Coconut cream100 g (3.5 oz)
• Coconut oil25 g (0.9 oz)
• Spices8 g
• Salt4 g

Directions

1. Cut the cauliflower into small florets and slice the turkey into thin strips.
2. In a large sauté pan, heat the coconut oil over high heat. Add the turkey and the curry powder, then sear for 5 minutes, stirring, until colored.
3. Add the cauliflower florets and stir-fry them for 6 minutes over medium-high heat, stirring regularly.
4. Pour in the coconut cream, stir and simmer for 8 minutes over low heat, until the cauliflower is tender and the sauce coats a spoon.
5. Season with salt at the end and adjust the seasoning.
6. Serve the turkey strips coated in their coconut curry sauce.