Turkey Curry Goulash

Clean and wash the cauliflower and broccoli and cut into small florets.

Peel the onion, garlic and ginger. Finely dice the onion and ginger, press the garlic. Cut the turkey into small cubes.

Heat oil in a deep pan and brown the turkey all over until nicely seared.

Add the onion, garlic and ginger to the meat and briefly sauté. Sprinkle with curry, briefly toast, then deglaze with chicken broth.

Add the cauliflower and broccoli, bring to a boil and simmer covered for 8–10 minutes.

Wash the tomatoes, quarter, remove the cores and cut into wedges. Add them to the goulash towards the end and cook for another 3–5 minutes.

Whisk the sour cream with the cornstarch until smooth, stir into the goulash and bring briefly to a boil until it thickens.

Season with salt and pepper and serve with rice or pasta.