Turkey Skillet

For the turkey skillet, cook the basmati rice over low heat for about 20 to 30 minutes. Remove any coarse flax from the turkey goulash and cut into bite-sized pieces if still needed.

Cut the cucumber into slices. Drain the pineapple, reserving some of the juice if necessary. About ten minutes before the rice is ready, fry the turkey goulash in enough oil and then turn down the heat.

After 4-5 minutes, add pineapple and cucumber, deglaze with coconut milk and add spices. Simmer for a few more minutes on low heat.

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