Turkey Garam Masala



Turkey Garam Masala

1 ea.

1 tbsp.

Garam Masala*

2 tbsp.

Blended oil

1/3 cup

Habanero honey

1 serving

Roasted Curried Cauliflower and Brussels Sprouts*

1 cup



Garam Masala

1/4 cup

Coriander seeds

1 1/2 tbsp.

Cumin seeds

1 tbsp.

Black peppercorns

2 ea.

Dried red chilies, small

2 in.

Cinnamon sticks (broken into pieces)

4 ea.

Black cardamom pods

1 ea.

Bay leaf, crushed

1/2 tsp.

Fennel seeds

6 ea.

Whole cloves

1 1/2 tsp.

Dry ginger, ground

1/4 tsp.


1/4 tsp.

Turmeric, ground


Roasted Curried Cauliflower & Brussels Sprouts

2 lb.

Cauliflower florets

12 oz.

Brussels sprouts, cleaned and cut in half lengthwise

1/3 cup

Olive oil

1/2 tsp.

Sea salt

1/2 tsp.

Freshly ground black pepper

2 1/2 tbsp.

Curry powder

1/2 cup

Chopped cilantro leaves



TO PREPARE THE Turkey Garam Masala

Prepare Garam Masala rub and combine the Garam Masala with the blended oil.

Apply rub to filet and heat in pan with low heat or place on grill and cook thoroughly.

Remove filet from the pan or grill and glaze with habanero honey.

Prepare Roasted Curried Cauliflower and Brussels Sprouts.

Prepare rice as directed.


Swap and substitute to make it your own.


Your browser is out-of-date!

Update your browser to view this website correctly.

Get More Information