Vegetable curry with turkey pieces is our go-to when time is short but we want something more than pasta with sauce. The yellow curry paste delivers the flavour, coconut milk makes the base creamy, and we cook everything in one go in the Thermomix®.
The size of the cubes determines the texture and cooking time. We cut both the kohlrabi and the turkey to 2 cm. At 3 cm the kohlrabi stays hard after 18 minutes; at 1.5 cm it falls apart. The meat needs exactly the same cube size as the vegetables for even cooking.
Exotic Vegetable Curry with Turkey in the Thermomix®
Ingredients 0 / 9 ✓
- 1 garlic clove
- 30 g rapeseed oil
- 300 g kohlrabi
- 300 g broccoli florets
- 400 g coconut milk
- 100 g vegetable stock
- 20 g yellow curry paste
- 400 g turkey escalopes
- 1/4 tsp pepper
Instructions 0 / 6
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1
Chop the garlic.
Peel the garlic, place it in the mixing bowl and chop for 6 seconds / speed 6.
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2
Sweat the garlic.
Add the oil and sweat for 2 minutes / 120°C (TM31: Varoma) / speed 1.
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3
Cut the kohlrabi.
Meanwhile, peel the kohlrabi and cut it into roughly 2 cm cubes.
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4
Cook the curry ingredients.
Add the kohlrabi, broccoli, coconut milk, stock and curry paste to the mixing bowl and simmer for 18 minutes / 90°C / reverse direction / speed 1.
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5
Cut the meat.
Meanwhile, cut the turkey escalopes into roughly 2 cm cubes.
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6
Finish cooking.
Add the turkey pieces and pepper to the mixing bowl and cook for 8 minutes / 90°C / reverse direction / speed 1.
Tips: Serve with rice or naan bread.
Scatter toasted flaked almonds over the curry just before serving!
Nutrition per serving
Yellow curry paste, not red
We only use yellow curry paste. Red curry paste is hotter and overpowers the coconut milk. Green curry paste brings too much herbal bitterness. 20 g is enough for 4 servings.
The paste goes straight into the coconut milk without being fried first. The flavours release on their own during simmering. Frying the paste would burn it and turn it bitter.
Reverse direction prevents shredding
We cook on reverse direction, not normal direction. This keeps the broccoli firm. On normal direction the vegetables get chopped up and the coconut milk over-emulsifies.
The 18 minutes for the kohlrabi and broccoli at 90°C are sufficient. The turkey pieces are then added for 8 minutes. Cooking the meat from the start would make it dry.
Broccoli florets only, no stalk
Use only the upper florets, not the stalk. The stalk needs 10 minutes longer than the florets. By the time the stalk is cooked through, the florets are mushy.
We peel the kohlrabi completely. The skin turns leathery during cooking and tastes woody. The 300 g refers to peeled kohlrabi.
Vegetable stock as the seasoning anchor
The 100 g of vegetable stock provides the savoury base note. Without stock the curry tastes only sweet from the coconut milk. We use home-made stock or good-quality liquid stock, not instant stock from a jar.
Pepper is added only with the meat in the final 8 minutes. Added earlier, the flavour cooks away.
Sweat the garlic first
We chop the garlic for 6 seconds at speed 6. Then we sweat it for 2 minutes at 120°C in rapeseed oil. This releases the aromatic compounds. Raw garlic added straight into the coconut milk tastes sharp and metallic.
Rapeseed oil is more neutral than olive oil. Olive oil would clash with the curry paste.
Vegetarian without meat
The curry works without turkey. Simply cook the vegetables for 18 minutes and serve straight away. The coconut milk provides plenty of creaminess.
You can use prawns instead of turkey. The prawns also go in for the final 8 minutes, just like the turkey. Chicken breast works too, but needs 10 minutes instead of 8.
Fridge and freezer
The curry keeps in the fridge for 3 days in a sealed container. When reheating, add 50 ml of water as the coconut milk thickens up.
Serve with: Naan bread and mango chutney.
Freezing works well. Portioned into freezer containers, the curry keeps for 3 months. Defrost in the fridge overnight, then reheat in a saucepan or in the Thermomix® at 90°C.
More Thermomix® curry recipes: Low-carb curry with halloumi, fruity curry with chicken, spring chicken with yoghurt sauce.
