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Recipe of: © Monsieur Cuisine

Fruity turkey curry

MC plus
6 portions
Ready in: 0:58 h
Preparation time: 30 min.
Created on: 08.02.2021
Last changes: 23.02.2021
  • 1 bunch of parsley
  • 400 g long-grain rice (cooking time: 15 minutes)
  • 1½ tsp salt
  • 600 g turkey breast fillets
  • 5 carrots (400 g)
  • 2 leeks (300 g)
  • ½ tsp pepper
  • 5 peaches (700 g)
  • 2 onions (160 g)
  • 4-cm piece of ginger
  • 1 tbsp cooking oil
  • 3 tsp curry powder
  • 400 ml coconut milk, at room temperature
  • 200 ml warm vegetable stock
  • 3 tsp cornflour
  • 200 g peas (frozen)
  • 100 g cashew nuts


Per portion:

  • calorific value
    2500 kj / 597 kcal
  • protein: 39 g
  • carbohydrates: 80 g
  • fat: 12 g
Preparation time
30 min.
Ready in
0:58 h
  1. Wash the parsley, shake dry, remove the leaves from the stalks and put them into the blender jug. With the measuring beaker in place, chop for 8 seconds/speed setting 6. Decant the parsley and rinse out the blender jug.
  2. Put the rice in the cooking pot and attach to the blender jug. Sprinkle ½ teaspoon of salt on top and pour 1.5 litres of lukewarm water into the blender jug, over the rice.
  3. Rinse the turkey breasts under cold running water and then pat dry. Cut these into 3-cm dice and arrange in the shallow steamer basket. Wash and peel the carrots and cut into 0.5-cm slices. Cut thick carrots in half lengthways.
  4. Wash and trim the leek and cut into rings 1 cm thick. Cut thick leeks in half lengthways in advance. Arrange the carrot and leek pieces in the deep steamer basket, ensuring that a few ventilation slits are left free of obstruction.
  5. Season the diced turkey, carrot and leek pieces with ½ teaspoon of salt and ¼ teaspoon of pepper. Place the deep steamer basket on the blender jug. Attach the shallow steamer basket inside, close and cook with the steamer button/15 minutes.
  6. Wash the peaches, score crossways, and scald with boiling water in a bowl. Allow to steep briefly and then remove the skins. Remove the flesh from the stone and cut into 4-cm dice. Peel and halve the onions, and peel the ginger.
  7. Put the closed deep steamer basket to one side, remove the cooking pot, keep the rice warm, empty the blender jug and rinse out with cold water.
  8. Put the onions and ginger into the blender jug, and, with the measuring beaker in place, chop with the turbo button/3 seconds. Use the spatula to scrape down the inside of the blender jug. Add the oil, curry powder, ½ teaspoon of salt and ¼ teaspoon of pepper, and, the measuring beaker not inserted, stew with the roast button/3 minutes.
  9. Add the coconut milk (at room temperature), warm vegetable stock and the cornflour, and, with the measuring beaker in place, mix for 10 seconds/speed setting 5. Add the peaches, and, the measuring beaker not inserted, continue to cook with the reverse button/5 minutes/100 °C/speed setting 1. Add the carrots, leek, turkey, peas and cashew nuts, and again, the measuring beaker not inserted, cook with the reverse button/5 minutes/100 °C/speed setting 1.
  10. Season the curry to taste with salt and pepper, and, with the measuring beaker in place, stir everything with the reverse button/20 seconds/speed setting 1.
  11. Serve the rice and curry sprinkled with the parsley.



Firm peaches can also be peeled easily with a potato peeler. Very ripe peaches need only be scored crossways to remove the skin easily.

Fresh peaches can also be replaced by the tinned variety (480 g).




Bon appétit with Monsieur Cuisine