Hormonal comfort on your plate
A touch of sweetness with this turkey curry with peppers and peas. It's a light dish but rich in spices.
Turkey is a valuable source of tryptophan, an amino acid precursor to serotonin and melatonin, essential for regulating your sleep-wake cycles. Combined with the protective properties of garlic, onion, and olive oil, this recipe supports your metabolism while being delicious. A complete, low-GIthat relies on the antioxidants in bell peppers to preserve your skin's radiance and vitality. Ideally, serve it with black (Venere) or red rice, which are valuable allies because they are rich in antioxidants and fiber (unlike white rice).
Ingredients
Preparation
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Cut the turkey cutlets into strips. Finely chop the onion, mince the garlic and cut the peppers into thin strips.
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Heat the olive oil in a large frying pan or casserole dish.
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Add the onion and garlic, and cook for 2 minutes until they become translucent.
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Add the turkey and brown it on all sides.
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Add the peppers and cook for another 5 minutes.
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Sprinkle with curry powder, mix well to coat the meat and vegetables.
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Pour in the coconut milk, add salt and pepper, then simmer for 15 minutes over low heat.
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Add the peas at the end of cooking and let it heat for another 3 minutes. If they are frozen, let them cook for about ten minutes in the sauce.
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Sprinkle with freshly chopped coriander just before serving.
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Serve piping hot with black or red rice or quinoa for a complete meal.
Note
Turkey of melatonin for better sleep.
