Carrot Turkey Curry with Pineapple and Apricots
(4 servings)
| Place one teaspoon of fenugreek, one teaspoon of cumin, one teaspoon of cardamom and one teaspoon of fennel in a mortar. |  |
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Grind the spices and fry them in two tablespoons of oil until they bubble. |
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| Peel and slice six spring onions. |  |
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Fry the spring onions in the spiced oil. |
| Peel and slice six carrots. |  |
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Fry them with the onions. |
| Add two sliced turkey breasts, fry them and deglaze with half a cup of vegetable stock. |  |
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Drain and add one can of sliced pineapples and 200 grams of sliced dried apricots. |
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| Add one cup of cream. |  |
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Cook for 20 minutes until its nice and creamy. Serve with rice or potatoes. |