By Christina Masters, The Rowdy Chowgirl
1 medium onion, sliced
1 tsp fresh diced ginger
1 clove garlic, pressed
2 tablespoons olive oil
2 tablespoons butter
2 tbsp curry powder
1 pinch garam masala
1/4 teaspoon powdered ginger
1/4 teaspoon red pepper flakes (optional)
14-ounce can diced tomatoes
1 cup turkey stock (or chicken, or vegetable)
1 tbsp each, lemon and lime juice
1 tbsp chutney
1/2 cup heavy cream
1 head cauliflower, separated into florets
1/2 cup frozen peas
2 cups cooked diced turkey (or chicken, tofu, or garbanzo beans)
1. In a large saucepan over medium heat, heat the oil and butter, then add sliced onions and sauté for a few minutes. Add garlic and ginger and sauté for a few minutes longer. Remove from heat and process with an immersion or regular blender until smooth.
2. Return onions to heat and add spices, stirring well. Add diced tomatoes, stock, lemon and lime juices, chutney, and cauliflower. Bring to a simmer and cook, stirring occasionally for approximately 10 minutes, or until cauliflower is tender.
3. Add peas and turkey. Reduce heat and cook gently until heated through. Add cream slowly, tasting as you go, until the sharp acidity of the sauce is gone.
4. Serve with rice.
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