Slow-Roasted Turkey Breast with Curry Lentils
Turkey is familiar to most cooks, but combined with curry spices and lentils it takes on a whole new character. Chef Roman Paulus shows how to trim, tie and season the turkey breast so it stays juicy after slow roasting. The curry base is made with onion, garlic, carrot, cauliflower, chopped tomatoes and spices including turmeric; you will use both brown lentils, which need soaking, and red lentils, which do not. Serve with basmati rice or Indian naan bread.
Prep: 1 h 30 min
Servings: 4
Energy: 200 kcal per serving
Method
01.
Clean the meat, keep any trimmings for stock, halve the turkey breast and tie it firmly with kitchen string.
02.
Season the meat with salt and pepper, sprinkle with fresh thyme and rosemary leaves. Sear it quickly on all sides until golden in a hot pan with two tablespoons of coconut oil. Then transfer to a baking dish, insert an oven-safe thermometer into the meat and bake in an oven preheated to 130 °C until the internal temperature reaches 70 °C.
03.
Soak the brown lentils 24 hours in advance.
04.
Heat two tablespoons of coconut oil in a pan and fry the finely chopped ginger, garlic, onion and carrot cut into pieces. After a while add the cauliflower florets, turmeric and curry powder and toast them dry. Add the chopped tomatoes, salt and pour in the stock. Add the soaked brown lentils and dried red lentils. Cook for 10–15 minutes until the lentils are tender. Soften with coconut milk and season with freshly chopped coriander.
05.
Remove the string from the roasted meat and slice it. Put a portion of curry lentils into a deep plate, add a few slices of meat and coriander leaves. As a side, serve basmati rice cooked according to the packet instructions if you like.
