- In large heavy pot, heat oil over medium. Sauté onion and garlic until onions are transparent. Add spices, cauliflower, carrots and potatoes, and mix well. Heat for 2 to 3 minutes and then add stock. Simmer the mixture on medium low heat until potatoes are tender, about 15 minutes.
- Add peas, tomatoes, turkey and cashews. Cook ten minutes more or until turkey is heated through.
- Serve on a bed of jasmine rice.
*For a mild curry use regular or mild curry powder.
**Keep turkey cold until you are ready to add it to the curry. Make sure to use good chunk of turkey as shredded turkey will break down in the curry.