The monthly magazine of COOP supermarket costs 1 euro and is a perfect source to discover local ingredients. It’s also noticable that Italians gradually allow other cookings influences on their table. Remarkable is that when we first arrived in september 2016 a few ingredients as fresh coriander were hard to get. Everybody who visited us from Belgium knew what to bring : fresh coriander and halloumi. What even is more funny that the coriander bought in Belgium was from… Italy. After 1 year, although I didn’t really ask for it ;-), coriander is often available and gradually I learn how to have my own harvest.
Thanks to Leen coriander is more than present in the menu of the following days. Chop 1 cauliflower in smaller flowers. Mix with a drizzle of olive oil and 1 table spoon of curry powder. Put on baking paper and bake for approx 30 mins in the oven at 180°.
Chop 4 spring onions and 4 garlic cloves. Cut 400 grams of turkey filet in smaller cubes. Bake the meat on a high fire in a drizzle of olive oil. Add the onions and garlic. Stir and add table spoon of turmeric. Bake and add 125 ml of light coconut cream and 125 ml of water. Allow to simmer and stir regularly. Add pepper and salt. When turkey and cauliflower are ready, mix everything and serve with a lot of fresh coriander. No need for carbs if you eat this dish with 2p.