Vegetable Turkey Curry



1/4 c oil

1 c onion, diced

2 Cloves garlic, minced

2 tbsp hot curry powder (mild or regular may also be used)

1/2 tsp turmeric

1/2 tsp chili powder

2 tsp paprika

2 tsp garam masala

2 c cauliflower, cut into florets

2 c carrots, peeled and sliced

2 c potatoes, peeled and diced

2 c TURKEY STOCK, low-sodium chicken stock or cold water

1 c fresh or frozen peas

2 c tomato, skinned and chopped

6 c COOKED TURKEY, cut in chunks* and held in the refrigerator

1/2 c cashews, roasted and salted

Cooked hot jasmine rice As needed



In large heavy pot, heat oil over medium heat. Sauté onion and garlic until onions are transparent. Add spices, cauliflower, carrots and potatoes. Mix well.

Heat for 2 to 3 minutes and then stir in 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.

*Use turkey chunks as shredded turkey will break down in the curry.