Turkey roulade with curry lentils

Turkey roulade with curry lentils

Turkey roulades with curry lentils are refined with coconut milk. Dice the onions and garlic and put them in a pot. Add red lentils, half the coconut oil and 1/2 tablespoon curry powder and fry until translucent. Pour on the coconut milk, bring to the boil and reduce the temperature. Place a lid on top and cook for 15 minutes. Then add a pinch of salt. Grate a piece of unpeeled organic cucumber and squeeze out the juice. Mix cucumber, linseed oil, white pepper, salt and cumin. Stir in Bulgaria yoghurt. Cut half of the smooth parsley into fine strips and mix into the yoghurt. For the roulades cut the turkey schnitzel in half and cut into 6 small slices as thin as possible. Season the turkey roulades with pepper and salt. Place a few leaves of parsley on top. Place a tablespoon of curry lentils on each of them, wind up the roulades loosely and secure with wooden sticks. Heat the remaining coconut oil in a pan and fry the turkey roulades with curry lentils in it. Serve with cucumber yoghurt.

Servings: 2, Difficulty: 
Preparation time: 45 minutes, Total duration: 45 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
622 kcal
36 g
42 g
33 g

(C)opyright by Marions Kochbuch