turkey & curried vegetables
Recipe from Family Circle

For this easy dinner recipe, a turkey breast cooks with vegetables and dried fruit in a slow cooker. Serve with rice and your meal is complete.


turkey & curried vegetables

by 1  person

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Ingredients
  • 1  tablespoon
    curry powder
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  • 2  teaspoons
    ground ginger
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  • 1/2  teaspoon
    salt
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  • 1/4  teaspoon
    ground black pepper
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  • 1  cup
    chicken broth
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  • 1  tablespoon
    sugar
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  • 8  medium-size
    cauliflower pieces (from a 2-pound head)
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  • 1  can
    (15 ounces) chickpeas, drained and rinsed
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  • 1/2  cup
    dried apricots, coarsely chopped
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  • 1/2  cup
    golden raisins
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  • 1 
    cinnamon stick
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  • 1 
    bone-in turkey breast half (about 21/2 to 3 pounds), skin removed
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  • 1  box
    (10 ounces) frozen green beans, thawed
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  • 2  tablespoons
    cornstarch mixed with 2 tablespoons water
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  • 1 
    jar (12 ounces) mango chutney, optional
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  •  
    Cooked rice, optional
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Directions
1.
In a small bowl, stir together the curry powder, ginger, salt and pepper. Stir 2 teaspoons spice mix into chicken broth along with the sugar.
2.
Place cauliflower, chickpeas, apricots and golden raisins in a 6-quart slow cooker. Tuck in cinnamon stick. Rub remaining spice mix into turkey breast. Place on top of vegetables. Pour broth around meat. Cover. Cook on high heat for 41/2 hours or on low heat for 8 hours.
3.
Remove turkey to a cutting board, cover loosely with foil and let stand for 10 minutes. If necessary, increase heat to high. Stir green beans and cornstarch-water mixture into slow cooker; cover and cook 10 minutes or until beans are tender.
4.
Cut turkey into 1/4-inch-thick slices. Pour a little juice on top; serve with vegetables plus chutney and rice, if desired.
Nutrition information
Calories 423, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 130 mg, Sodium 621 mg, Carbohydrate 44 g, Fiber 7 g, Protein 54 g. Percent Daily Values are based on a 2,000 calorie diet
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