Curried Turkey with Roasted Vegetables
Curried Turkey with Roasted Vegetables
Directions
- 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.
- 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.
- 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.
Ingredients
- 2 tsp Black Pepper
- 2 tsp cardamom, pods, ground
- 3 cups chicken broth
- 3 each cinnamon, stick
- 4 tbsp corn starch
- 6 tbsp curry powder
- 1 tbsp Peak Fresh Produce® Garlic, Clove(s), chopped
- 5 lbs Butterball® Ground Turkey
- 3/4 cup oil
- 16 oz Peak Fresh Produce® Onion(s), diced
- 1 1/2 cups raisin(s)
Roasted Curried Vegetables
Directions
- Combine all the cut vegetables in a large stainless steel bowl. Pour the Seasoned Oil over the vegetables and blend well.
- Pour the seasoned vegetables into a preheated roasting pan.
- Roast the vegetables in a preheated 425°F oven for 30 to 40 minutes, until golden brown.
Ingredients
- 8 oz Peak Fresh Produce® Carrot(s), 1 in dice
- 22 oz Peak Fresh Produce® Cauliflower, Floret(s), about 1 medium head
- 14 oz eggplant, medium size, 1 in dice
- 4 oz fennel, fresh, sliced thin
- oil, seasoned, as needed
- 10 oz parsnip(s), 1 in dice
- 7 oz Peak Fresh Produce® Pepper(s), Red Bell, 1 in dice
- 8 oz Peak Fresh Produce® Yellow Squash, 1 in dice
- 16 oz Peak Fresh Produce® Zucchini, 1 in dice
Seasoned Oil
Directions
Combine the oil, curry powder, black pepper, cardamom and salt, and blend well.Ingredients
- 2 tsp Black Pepper
- 2 tsp cardamom, pods, ground
- 3 tbsp curry powder
- 3/4 cup oil
- 1 tbsp salt