Cook from day 1 to day 2
P—29, F—26, C—57
- Vegetable oil
- Frying pan
- We recommend keeping the cooking time in step 4 to a minimum — the turkey will be perfectly done in just two minutes, while the cauliflower will retain its nutritional values and delightful texture.
- Prepare ingredients
Dice onions.
2. Start cooking meat
Heat a tablespoon of vegetable oil over medium-high heat, carefully lay in turkey slices, sprinkle with turkey spices mix, and sauté for 4 minutes, stirring constantly.
Transfer the turkey to a bowl — it will finish cooking in step 4.
Do not wash the pan; you’ll need those flavorful browned bits later.
3. Start cooking onion
Add diced onion to pan and sauté, stirring occasionally, for about three minutes until lightly golden.
4. Finish curry
! Curry paste has chili peppers in it — add the full packet only if you enjoy heat.
For moderate spice, start with half the packet; if you prefer it mild, use just a cherry pit—sized amount of paste. The coconut milk will mellow the heat, leaving only a hint of tang and warm spice.
Increase heat to high. Return turkey to the pan with onion, add cauliflower «rice», coconut milk, curry paste, one-third cup water, and a small pinch of salt. Stir well to combine.
Cook, stirring occasionally, until the liquid slightly reduces and cauliflower reaches your preferred doneness — we recommend a light al dente — about two to four minutes.
Fold in figs, turn off heat, taste for salt and pepper.
5. Serve
Spoon curry onto plates and serve with cashews.