Turkey Vegetable Curry

Indian hot recipe with turkey breast, spicy it up!

Click to Rate This Recipe

Ingredients

6 cups	cold, cooked turkey, cut into chunks** Granny's Turkey Boneless Breast
1/4 cup	canola oil
1 cup	onion diced
2	cloves garlic, minced
2 tbsp	hot curry powder*
1/2 tsp	tumeric
1/2 tsp	chili powder
2 tsp	paprika
2 tsp	garam masala
2 cups	cauliflower, cut into florettes
2 cups	carrots, peeled and sliced
2 cups	potatoes, peeled and diced
2 cups	water or chicken stock
1 cup	fresh or frozen peas
2 cups	tomato, skinned and chopped
1/2 cup	cashews, roasted and salted

Safe Handling Instructions

Directions

In large heavy pot, heat oil over medium. Sauté onion and garlic until onions are transparent. Add spices, cauliflower, carrots and potatoes, and mix well. Heat for 2 to 3 minutes and then add stock. Simmer the mixture on medium low heat until potatoes are tender, about 15 minutes.

Add peas, tomatoes, turkey and cashews. Cook ten minutes more or until turkey is heated through. Serve on a bed of jasmine rice.

Recipe courtesy of Turkey Farmers of Ontario

*For a milder curry flavour use regular or mild curry powder.
**Keep turkey cold until you are ready to add it to the curry. Make sure to use good, solid chunks of turkey as shredded turkey will break down in the curry.

More Main Course

blog comments powered by Disqus

Granny's Poultry 6 servings 3.01 140

learn more