Turkey, Vegetable, and Wild Rice Curry

Number of servings : 4 Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special

Number of servings : 4

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

1-1/2 lbs (675g) skinned and boned turkey breast
1/4 cup (50 mL) all-purpose flour
1-1/2 tsp (7 mL) salt
1/4 tsp (1 mL) black pepper
3 tbsp (45 mL) vegetable oil
1 large yellow onion, chopped
2 cloves garlic, minced
2 small stalks celery, chopped
1 tbsp (15 mL) curry powder
1-3/4 cups (425 mL) canned reduced-sodium chicken broth
4 medium-size carrots, peeled and cut crosswise into 1/2-inch slices
2 cups (500 mL) cauliflower florets (about 1/2 medium size cauliflower)
1-3/4 cups (425 mL) water
1-1/4 cup (300 mL) wild rice

Directions

  1. Cut turkey into 1-inch (2.5 cm) pieces. In a large self-sealing plastic bag, mix flour, 1/2 teaspoon (2 mL) of the salt, and pepper. Shake turkey, a few pieces at a time, in the flour mixture to dredge. In a large skillet with a tight-fitting lid over moderately high heat, heat oil 1 minute. Sauté turkey in 2 batches until lightly brown — about 5 minutes per batch.
  2. Remove turkey to paper towelling to drain. In the drippings, sauté onion, garlic, and celery, stirring occasionally, until soft — about 5 minutes. Add curry powder, stock, carrots, cauliflower, and reserved turkey, reduce the heat to low, and simmer, covered, until cauliflower is just tender — 20 to 30 minutes.

Nutritional information:

Imported on 2011-01-20 16:41:26 — Original ID:700

Turkey, Vegetable, and Wild Rice Curry
Turkey, Vegetable, and Wild Rice Curry