Curried Turkey With Roasted Vegetables | Food Newsfeed
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Curried Turkey With Roasted Vegetables

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Use this dish as inspiration for your global cuisine.
By Butterball Foodservice Recipes

Put ground turkey to work in this ethnic-inspired entrée. With curry seasoning that’s slightly sweet, its flavor is sure to appeal to a broad range of diners. Make it a special served with warm naan bread, tossed salad, and a glass of sauvignon blanc.

Ingredients for Curried Turkey

  • 3/4 cup oil
  • 16 ounces onions, diced
  • 1 tbsp chopped fresh garlic
  • 5 lbs ground turkey
  • 6 tbsp curry powder
  • 2 tsp ground cardamom
  • 2 tsp ground black pepper
  • 2 tsp salt
  • 3 cinnamon sticks
  • 4 tbsp corn starch
  • 3 cups turkey or chicken broth
  • 1 1/2 cups dark raisins

Ingredients for Roasted Curried Vegetables

  • 22 ounces raw cauliflower (about 1 medium head) separated into florets
  • 16 ounces zucchini (1-inch dice)
  • 8 ounces yellow squash (1-inch dice)
  • 14 ounces eggplant (medium size—1-inch dice)
  • 8 ounces carrots (1-inch dice)
  • 10 ounces parsnips (1-inch dice)
  • 4 ounces fresh fennel, sliced then
  • 7 ounces red bell pepper (1-inch dice)

Ingredients for Seasoned Oil

  • 3/4 cup oil
  • 3 tbsp curry powder
  • 2 tsp black pepper
  • 2 tsp cardamom
  • 1 tbsp salt

Directions for turkey

  1. Heat 1/2 cup oil in a heavy-duty pot (large enough to hold all the ingredients), then sauté the onions and garlic (to a light brown).
  2. While the onions are sautéing, combine the curry powder, cardamom, black pepper, and cinnamon sticks with 1/4 cup oil and blend well. Then add to the sautéed onions, garlic and turkey and blend well.
  3. Combine the cornstarch and broth and add to the turkey mixture. Add the raisins and blend well. Bring to a boil and simmer 20-25 minutes.

Directions for vegetables

  1. Combine all the cut vegetables in a large stainless steel bowl.
  2. Combine the oil and all the seasoning and blend well.
  3. Pour the curried seasoned oil over the vegetables and blend well.
  4. Pour the seasoned vegetables into a preheated roasting pan.
  5. Roast in a pre-heated 425°F for 30 to 40 minutes to a golden brown.

To serve

Place a cup of prepared rice in the center of a soup plate. Add a cup of the curried vegetables to the left of the rice and a cup of the curried turkey to the right, and serve.