1/4 cup oil
1 cup onion, diced
2 cloves garlic, minced
2 tbsp hot curry powder*
1/2 tsp turmeric
1/2 tsp chili powder
2 tsp paprika
2 tsp garam masala
2 cups cauliflower cut into florets
2 cups carrots, peeled and sliced
2 cups potatoes, peeled and diced
2 cups water or chicken stock
1 cup fresh or frozen peas
2 cups tomato, skinned and chopped
6 cups cold cooked turkey, cut into chunks**
1/2 cup cashews, roasted and salted
1. In large heavy pot, heat oil over medium. Sauté onion and garlic until onions are transparent. Add spices, cauliflower, carrots and potatoes, and mix well. Heat for 2 to 3 minutes and then add stock. Simmer the mixture on medium low heat until potatoes are tender, about 15 minutes.
2. Add peas, tomatoes, turkey and cashews. Cook ten minutes more or until turkey is heated through.
Serve on a bed of jasmine rice.
*For a mild curry use regular or mild curry powder.
**Keep turkey cold until you are ready to add it to the curry. Make sure to use good chunk of turkey as shredded turkey will break down in the curry.
For more information, visit Ontario Turkey.