Vegetable Curry with Leftover Turkey

1/2 head broccoli
1/2 head cauliflower
2 cups leftover turkey, chopped or sliced**
3/4 cup turkey, chicken or vegetable stock**
1 tablespoon coconut or olive oil
1/2 large yellow onion, diced
1 green chili, diced
1 tablespoon fresh ginger, minced
2 cloves garlic, minced
3 tablespoons tomato paste
1/2 teaspoon garam masala
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/4 teaspoon ground coriander
1 medium tomato, diced
2 cups garbanzo beans, cooked (or 15.5-ounce can)
salt and pepper
cilantro leaves

Cut broccoli and cauliflower into sections. Place them along with leftover turkey in a large sauté pan. Pour in stock, cover and turn on high heat. Set a timer for 5 minutes once the pan starts steaming. While you’re waiting for the pan to steam, in a medium frying pan, heat the oil. Add in onion, chili, ginger and garlic. Sauté lightly for 30-60 seconds. Add in tomato paste, garam masala, chili powder, cumin, turmeric and ground coriander. Stir to combine with other spices and then add in tomatoes. Continue to cook until sauce resembles a thick tomato sauce. Add in garbanzo beans and sauté until warm.

When the broccoli and cauliflower is crisp-tender (still has a bite), pour the tomato curry sauce and garbanzo beans into the stock and vegetables and mix together. Steam for one minute more with cover on to incorporate flavors. Serve with rice or naan. Season with salt and pepper to taste. Garnish with chopped cilantro leaves.

**For vegetarian vegetable curry, omit turkey and use vegetable broth. Increase garbanzo beans, if desired.


Makes 6 servings.