Curried Turkey with Roasted Vegetables

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.

Ingredients

 

Curried Turkey

5 lbs.

¾ cup

Oil

16 oz.

Onions, diced

1 tbsp.

Fresh garlic, chopped

6 tbsp.

Curry powder

2 tsp.

Ground cardamom

2 tsp.

Ground black pepper

3 ea.

Cinnamon sticks

4 tbsp.

Cornstarch

3 cups

Turkey or chicken broth

1 ½ cups

Dark raisins

 

Roasted Curried Vegetables

22 oz.

Raw cauliflower (about 1 medium head), separated into florets

16 oz.

Zucchini, 1-inch dice

8 oz.

Yellow squash, 1-inch dice

14 oz.

Eggplant, medium size, 1-inch dice

8 oz.

Carrots, 1-inch dice

10 oz.

Parsnips, 1-inch dice

4 oz.

Fresh fennel, sliced thin

7 oz.

Red bell pepper, 1-inch dice

Seasoned Oil, as needed

 

Seasoned Oil

¾ cup

Oil

3 tbsp.

Curry powder

2 tsp.

Black pepper

2 tsp.

Cardamom

1 tbsp.

Salt

Directions

 

To prepare the Curried Turkey:

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.

 

 

 

 

 

 

To prepare the Roasted Curried vegetables:

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.

 

 

 

 

 

 

 

 

To prepare the Seasoned Oil:

1. Combine the oil, curry powder, black pepper, cardamom and salt, and blend well.

 

To plate and serve:

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.

RECIPE TWISTS

Swap and substitute to make it your own.

Serve with confidence.®

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