Turkey & Curried Vegetables
- 1 of 4 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 of 4 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 and cook on HIGH for 4-1/2 hours or on LOW for 8 hours.
- 3 of 4 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 of 4 Cut turkey into 1/4-inch-thick slices. Pour a little juice on top; serve with vegetables plus chutney and rice, if desired.
Servings Per Recipe: 6
Per Serving: 4 g Fat, total, 44 g carb., 54 g pro., 1 g sat. fat, 130 mg chol., 423 kcal cal., 621 mg sodium, 7 g fiber