Turkey Curry with Cranberry Basmati Rice Recipe

Name: Turkey Curry with Cranberry Basmati Rice
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 cup (250 mL) Compliments Basmati Rice; 1 tbsp (15 mL) canola oil; 1 boneless, skinless turkey breast, cubed; 1 sweet potato, peeled and diced, approx. 2 cups (500 mL); 1 jar (400 mL) korma cooking sauce; 2 cups (500 mL) cauliflower florets; ½ cup (125 mL) golden raisins; ½ cup (125 mL) chopped fresh coriander; To taste, salt and pepper; 3 tbsp (45 mL) Compliments Festive Cranberry Sauce

Ingredients

1 cup (250 mL) Compliments Basmati Rice
1 tbsp (15 mL) canola oil
1 boneless, skinless turkey breast, cubed
1 sweet potato, peeled and diced, approx. 2 cups (500 mL)
1 jar (400 mL) korma cooking sauce
2 cups (500 mL) cauliflower florets
½ cup (125 mL) golden raisins
½ cup (125 mL) chopped fresh coriander
To taste, salt and pepper
3 tbsp (45 mL) Compliments Festive Cranberry Sauce

	PREP TIME 20m	COOK TIME 40m	TOTAL TIME 1h
YIELD 4 servings

Instructions

Cook rice according to package directions.
Meanwhile, heat oil in a large skillet set over medium-high heat.
Add turkey and brown for 1 to 2 minutes.
Stir in sweet potato and korma sauce; reduce heat, cover and simmer for 10 minutes, stirring occasionally.
Stir in cauliflower and simmer for 10 minutes or until vegetables are tender and turkey is cooked through.
Stir in the raisins and coriander; season to taste with salt and pepper.
Mix cranberry sauce into the rice and serve with the curry.