Bulgur with turkey and pumpkin in a spicy mix of bok choi, peppers, red curry paste and coconut milk
What you need:
400 g turkey meat
1 can of coconut milk
1 tablespoon of red curry paste
2 cloves of garlic
2 cm fresh ginger
1 red chili
1 red onion
2 bell peppers (green, red or yellow)
½ Hokkaido pumpkin
250 g bulgur
1 handful of fresh parsley
salt and pepper
Cut pumpkin into small dices
Finely chop garlic, chili, ginger, carrot, pepper and red onions.
Cut turkey meat into suitable chunks
Boil bulgur for approx. 5 minutes in salted water
Add pumpkin dices and cook until tender (about 5-10 minutes)
Remove excess water and mix in the chopped fresh parsley just before serving
Sauté garlic, chili, ginger and red onions in olive oil.
Now add turkey chunks.
Add red curry paste, carrot and coconut milk. ( if you are afraid it might get too spicy, only ad ½ tbsp)
Let it simmer for 5 minutes.
Add the bell peppers and bokchoi.
Let it simmer for a few more minutes.
Season with salt and pepper.