Yield: 12 Establishment: Club Operation, Catering Operation   Ethnicity: Indian   Meal Type: Main Course, Entrée   Preparation Method: Simmer   Product Type: Cooked Turkey

1/2 Cup oil

2 Cups yellow onion, diced

4 Cloves garlic, minced

1/4 Cup hot curry powder (mild or regular may also be used)

1 Teaspoon turmeric

1 Teaspoon chili powder

4 Teaspoons paprika

4 Teaspoons garam masala

4 Cups cauliflower, cut into florets

4 Cups carrots, peeled and sliced

4 Cups potatoes, peeled and diced

1 Quart TURKEY STOCK, low-sodium chicken stock or cold water

2 Cups fresh or frozen peas

4 Cups tomato, skinned and chopped

12 Cups COOKED TURKEY, cut in chunks* and held in the refrigerator

1 Cup cashews, roasted and salted

As needed cooked hot jasmine rice

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.

Recipe Source: Recipe provided by the Ontario Turkey Producers' Marketing Board.