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Turkey and Veggie Curry Recipe

  • 6servings
  • 50minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, H, C, P
MineralsChromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup oil

  2. 1 large onion , diced

  3. 2-3 cloves garlic , minced

  4. 1 Tbsp. hot curry powder

  5. 1/2 tsp. tumeric

  6. 1/2 tsp. chili powder

  7. 2 tsp. paprika

  8. 2 tsp. garam masala

  9. 2 cups cauliflower cut into florettes

  10. 2 cups carrots , peeled and sliced

  11. 2 cups potatoes , peeled and diced

  12. 2 cups water or chicken stock

  13. 1 cup fresh or frozen peas

  14. 2 cups tomato , skinned, seeded and chopped

  15. 6 cups cold cooked turkey , cut into chunks

  16. 1/2 cup cashews , roasted and salted

Instructions Jump to Ingredients ↑

  1. In large heavy pot, heat oil over medium.

  2. Saute onion and garlic until onions are transparent.

  3. Add spices, cauliflower, carrots and potatoes.

  4. Mix well.

  5. Heat for 3 to 4 minutes and then add stock.

  6. Simmer the mixture on medium low heat until potatoes are tender, about 25 minutes.

  7. Add peas, tomoatoes, turkey and roasted/toasted cashews.

  8. Cook 15 minutes more or until turkey is heated through.

  9. Serve on a bed of jasmine or basmati rice.

  10. Note: For a mild curry use regular or mild curry powder.

  11. *Keep turkey cold until you are ready to add it to the curry. Make sure to use good chunkc of turkey as shredded turkey will break down in the curry.

  12. Makes 6 servings.

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