Put ground turkey to work in this ethnic-inspired entrée. With curry seasoning that’s slightly sweet, its flavor is sure to appeal to a broad range of diners. Make it a special served with warm naan bread, tossed salad and a glass of sauvignon blanc.
Raw cauliflower (about 1 medium head), separated into florets
Yellow squash, 1-inch dice
Eggplant, medium size, 1-inch dice
Fresh fennel, sliced thin
Red bell pepper, 1-inch dice
1. Heat ½ cup oil in a heavy-duty pot (large enough to hold all the ingredients), then sauté the onions and garlic to a light brown. Add turkey and sauté for 10–12 minutes.
2. While the onions, garlic and turkey are sautéing, combine the curry powder, cardamom, black pepper and cinnamon sticks with ¼ cup oil and blend well.
3. Combine the cornstarch and broth and add to the turkey mixture. Add the raisins and blend well. Bring to a boil and simmer for 20–25 minutes.
1. Combine all the cut vegetables in a large stainless steel bowl.
2. Pour the Seasoned Oil over the vegetables and blend well.
3. Pour the seasoned vegetables into a preheated roasting pan.
4. Roast the vegetables in a preheated 425°F oven for 30 to 40 minutes, until golden brown.
1. Combine the oil, curry powder, black pepper, cardamom and salt, and blend well.
1. Place a cup of prepared rice in the center of a soup plate. Add a cup of the Roasted Curried Vegetables to the left of the rice and a cup of the Curried Turkey to the right, and serve.
Swap and substitute to make it your own.