Indian Curried Vegetables
with ground turkey / raisins

Name: Indian Curried Vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 tsp Curry powder, mild; 1 tsp Garam masala; 1/2 tsp Turmeric, ground (opt); 1/2 tsp Salt; 1/4 tsp Chili powder; 1/4 tsp Cumin; 1/2 lb Carrots, sliced; 1/2 Onions, medium, chopped; 1/2 tsp Ginger, fresh, grated; 1 Limes, wedges; 1 Tbsp Cilantro, leaves torn; 1 cup Peas, frozen or canned; 12 oz Cauliflower florets, frozen; 1 1/2 cup Okra, frozen (sub chopped green beans); 1 Tbsp + 1 Tbsp + 1 Tbsp Oil, cooking; 1 lb Turkey, ground (dark meat preferred); 1 1/2 Tbsp Indian spice mix (ingredients listed separately); 2 Tbsp Bragg's / coconut aminos; 1/3 cup Raisins, golden; 4 Eggs; for serving Hot sauce

Active: 30 Total: 30

Original GF Paleo Vegetarian

Toasted spices, colorful vegetables and sweet raisins make this a unique, flavorful Indian-inspired stir-fry.
Smarts: Like most stir-fry recipes, this one is highly adaptable. Use the veggies listed, or substitute any others you have in the fridge.

Ingredients

Metric

Servings:

Indian Spice Mix:

Curry powder, mild - 2 tsp
Garam masala - 1 tsp
Turmeric, ground (opt) - 1/2 tsp
Salt - 1/2 tsp
Chili powder - 1/4 tsp
Cumin - 1/4 tsp

Indian Curried Vegetables:

Carrots - 1/2 lb , sliced
Onions, medium - 1/2 , chopped
Ginger, fresh - 1/2 tsp , grated
Limes - 1 , wedges
Cilantro - 1 Tbsp , leaves torn
Peas, frozen or canned - 1 cup
Cauliflower florets, frozen - 12 oz
Okra, frozen - 1 1/2 cup (sub chopped green beans)
Oil, cooking - 1 Tbsp + 1 Tbsp + 1 Tbsp
Turkey, ground - 1 lb (dark meat preferred)
Indian spice mix (ingredients listed separately) - 1 1/2 Tbsp
Bragg's / coconut aminos - 2 Tbsp
Raisins, golden - 1/3 cup
Eggs - 4
Hot sauce - for serving

Prep

Make Indian spice mix - (Skip if spice mix was made on Monday.) Combine curry powder, garam masala, turmeric, salt, chili powder and cumin. (Can be done up to 5 days ahead)
Carrots / Onions / Ginger - Prep as directed. Store carrots and onions together. Store ginger separately. (Can be done up to 5 days ahead)
Limes / Cilantro - Prep as directed. Store separately. (Can be done up to 2 days ahead)
Peas / Cauliflower / Okra - Prep as directed. For frozen, defrost briefly in the microwave.

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Make

Heat a wok or saute pan over medium-high heat. Add first part of oil and then turkey to heated oil. Saute until turkey is nearly all cooked. Add half the spice mix and continue to saute until spices are fragrant and turkey is cooked. Set turkey aside and return wok to heat.
Add second part of cooking oil and then carrots and onions. Saute until onions are soft, 3 to 4 minutes. Add ginger and remaining half of spice mix and saute for 1 minute more. Add peas, cauliflower, okra and aminos and continue cooking until vegetables are heated through and all ingredients are combined.
Stir turkey and raisins into vegetables. Squeeze lime juice over top and set aside, covered to keep warm.
Heat third part of cooking oil in a nonstick pan. Crack eggs into oil and fry to desired doneness (cook on one side for sunny-side up, or flip and cook on both sides). Season with some salt and pepper.
Divide stir-fry between serving plates and top with fried eggs. Serve with cilantro on top, extra lime wedges on the side and hot sauce, if you'd like. Enjoy!

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