Turkey Roast with Carrots and Spices
This roast turkey celebrates flavour–and friends or family! Your guests are sure to be pleasantly surprised by the hint of spice along with the addition of chickpeas, lime-marinated red onion, fresh cilantro, pomegranate seeds and a curry-kissed gravy.
Ingredients
- 3 onions, chopped
- 2 tbsp (30 ml) olive oil
- 1/4 cup (35 g) raisins
- 1/2 tsp curry powder
- 1/2 tsp garam masala
- 1/2 cup (125 ml) chicken broth
- 1 turkey roast, about 2 lb (1 kg), with the skin
- 1/4 cup (60 ml) olive oil
- 2 lb (1 kg) Nantes carrots, various colours
- 2 sweet potatoes, peeled and quartered
- 1 can (19 oz/540 ml) chickpeas, rinsed and drained
- 1/2 small red onion, thinly sliced
- 1 tbsp (15 ml) lime juice
- Cilantro, to taste
- Pomegranate seeds, to taste (optional)
- 2 tsp cornstarch
- 3 cups (750 ml) chicken broth
- 1 onion, thinly sliced
- 2 tbsp (30 ml) olive oil
- 2 tsp curry powder
Instructions
- In a skillet over medium-high heat, soften the onions in the oil until caramelized, stirring occasionally, about 15 minutes. Add the raisins and spices. Continue cooking for 1 minute, then add the broth. Simmer over high heat for 5 minutes or until the liquid has evaporated. Season with salt and pepper. Let cool.
This roast turkey celebrates flavour–and friends or family! Your guests are sure to be pleasantly surprised by the hint of spice along with the addition of chickpeas, lime-marinated red onion, fresh cilantro, pomegranate seeds and a curry-kissed gravy.