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Tags: cauliflower | curry | turkey
Curried Cauliflower with Chick Peas and Turkey
By Michelle Hammond
2 cups chicken broth
2 cups marinara sauce
1 16oz can diced tomatoes
One 15 ounce can chickpeas, drained and rinsed
Crushed red pepper flakes to taste
1-1/3 pound package ground lean turkey
2 cloves fresh garlic, crushed
1-1/2 tsp curry powder
1/2 pound cauliflower, cut into bite size pieces
DIRECTIONS
1. Heat a large pot over high heat with chicken broth, marinara sauce, tomatoes, beans, garlic, curry and crushed red pepper flakes until mixture comes to a simmer.
2. While mixture comes to a simmer, season ground turkey with pepper flakes. Roll turkey into about 40 meatballs.
3. Next, stir cauliflower into the broth and bring to a simmer. Add meatballs to the broth, cover pan with lid and lightly poach the meatballs until just cooked through, stirring occasionally for about 6 minutes. The broth should barely simmer. Check soup for seasoning.
4. Ladle into 4 large bowls and top with grated pecorino cheese
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