For the curried turkey, boil the rice in twice the amount of water (salted) and steam at a gentle simmer.
Cut the turkey breast into small cubes or strips. Finely chop the onion. Wash the bell bell pepper and cut into fine strips. Also wash the leek, cut in half and cut into rings.
Heat some olive oil in a wide pan. Sauté onion until translucent, add turkey and brown meat, season with salt, pepper, curry powder, soup seasoning, herb salt and dried herbs, extinguish with white wine, let evaporate and pour water.
Simmer gently for about a quarter of an hour. 5 minutes before the end, add the peppers and leeks. Season with whipped cream and thicken with 2 tbsp. cornflour. Finally, add 1 tablespoon of honey. Put the rice in a ring shape on a deep plate and place the curried turkey cutlets in the middle.
Preparation Tip:
If you would like to make the curried turkey stew vegetarian, use tofu instead of the turkey.
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