© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1/2 c oil
2 c yellow onion, diced
4 Cloves garlic, minced
1/4 c hot curry powder (mild or regular may also be used)
1 tsp turmeric
1 tsp chili powder
4 tsp paprika
4 tsp garam masala
4 c cauliflower, cut into florets
4 c carrots, peeled and sliced
4 c potatoes, peeled and diced
1 qt TURKEY STOCK, low-sodium chicken stock or cold water
2 c fresh or frozen peas
4 c tomato, skinned and chopped
12 c COOKED TURKEY, cut in chunks* and held in the refrigerator
1 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.
Portion each serving onto a bed of jasmine rice.
*Use turkey chunks as shredded turkey will break down in the curry.