Main dish: Curry

Cut the cauliflower and the broccoli in roses and boil in salt water for a short period of time. Clean the carrots and mushrooms and cut them into slices. Carefully remove 7 leaves from the Chinese cabbage wash and place aside. Cut the rest of the Chinese cabbage into strips. From the bell peppers cut 7 slices (should look like sail). Cut the remaining peppers into small pieces.

Peel the pineapple generously and cut both into small and large cubes. Cut the turkey breast into pieces and sauté in a pan. Then take the meat from the pan. In this pan, fry onions that have been cut into small pieces before. Then add almost all carrots and mushrooms. Steam everything slightly.

Place the pre-steamed vegetables in a large pot and add the coconut milk. Then add the cauliflower and the broccoli. Season with salt, pepper and the curry paste. Then add the pineapple, the Chinese cabbage, the peppers and the meat as well as some vegetable broth. Cook all together and season with grated ginger and chopped pepperonis. Before serving, season again with the curry paste, salt and pepper. Fry the remaining carrots, mushrooms and prawns in a pan. Then add the small diced pineapples and season with salt, pepper and some vinegar.

Cook the rice according to the description on the package.

Put the rice on the plate with the help of a cup. Add one leave from the Chinese cabbage with the sail (pepper) - altogether it should look like a sailing boat - and put the shrimp vegetable mixture beside the rice on the plate. Finally arrange the curry next to the rice.

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