Recipe from “A week in the Zone”, by Barry Sears, Sperling & Kupfer Editori
|Turkey meat||90 g||120 g|
|Courgettes||65 g||76 g|
|Celery||60 g||80 g|
|Soy bread||1 toasted slice (10 g)||1 toasted slice (10 g)|
|Curry powder||1 tsp||1 tsp|
|Extra virgin olive oil||1/2 tbsp||1 tbsp|
• Cut the turkey into strips, pour some oil into a frying pan and cook the turkey for a few minutes.
• Remove the meat but leave the oil and meat juices. Cut the courgettes, celery and leeks into batons and add them to the pan.
• Sauté for a couple of minutes, return the meat to the pan and sprinkle with curry powder. Season with salt and sprinkle with white wine.
• When the wine has gone, cover with almonds and toast the curry. Serve in a plate surrounded by apple slices and with bread.