Indian Spiced Turkey and Vegetables


I love to find inspiration for new recipes in magazines and cookbooks. I was thumbing through a past copy of Food Network Magazine and found a section on Crock Pot cooking.  Several of the recipes caught my eye, but I was especially intrigued by a Chicken Tikka Masala recipe.  I like Indian food and I don’t get to have it very often so I thought I might as well give it a whirl in my own kitchen.

I started by taking stock of what I had on hand and trying to figure out how I might be able to use some of those things in the recipe. I then went to Trader Joe’s to pick up the chicken and a few other things I needed.  Somewhere along the way, I changed the recipe completely.  What I ended up with was not Chicken Tikka Masala, but Indian Spiced Turkey and Vegetables.  I used turkey breast cutlets instead of chicken breasts and included more vegetables.  I also used different spices and coconut milk instead of cream.  The dish turned out quite nicely and was a hit with my husband.  It makes about six 2 cup servings.  I put it over a cup of steamed rice and served it with a mixed berry salad – a little sweetness to off set the spice.

Indian Spiced Turkey and Vegetables
Serves 6

2 lbs Turkey Breast cutlets cut into 1 inch cubes
15 ounce can of diced tomatoes
3/4 cup of canned coconut milk (light or regular)
2 inch piece fresh ginger root finely grated
4 cloves crushed garlic
1/2 – 1 tsp turmeric
2 bay leaves
2-4 Tbs Rogan Josh Spice Mix*
1 jalapeño pepper, finely minced
1 sweet onion, sliced
2 cups of cauliflower florets
8 oz fresh or frozen peas
Salt and Pepper
Fresh Cilantro

Mix the tomatoes, coconut milk, ginger, garlic, bay leaves, spices, jalapeño and half of the onions in the bottom of a crock pot. Season the turkey cubes with salt and pepper and add to the crock pot. Mix to coat the turkey. Cover the turkey mixture with the remaining sliced onions. Put the lid on and cook on high for 4 hours. After 4 hours, stir in the cauliflower and peas. Let cook another 30 – 45 minutes until the vegetables are tender. Taste and season with additional salt and pepper if needed. (7 points plus if you follow Weight Watchers) Serve over steamed rice.  *Rogan Josh seasoning is a mix of paprika, garlic, ginger, cumin, coriander, black pepper, cayenne pepper, Korintje cassia cinnamon, cardamom, cloves and saffron. It ordered mine from Penzey’s.

Play with the recipe and make it your own.

Find Your Om Balance – Terri