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Dinner recipe · from the recipe book

Turkey Breast Korma-Style Cauliflower Curry with Almonds

Tender seared turkey breast and cauliflower simmer in a mellow, nutty coconut-tomato sauce warmed with cardamom and cinnamon, served over fluffy basmati-style rice with crunchy toasted almonds.

Turkey Breast Korma-Style Cauliflower Curry with Almonds

Ingredients

  • 1¼ lb600 gTurkey breast, boneless skinlesscut into 1-inch cubes
  • 4¼ cups florets450 gCauliflowercut into bite-size florets
  • 1⅓ cups300 gCoconut milk, cannedstirred well
  • 2 tbsp30 gTomato paste
  • 1½ medium160 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • ¼ cup whole40 gAlmondssliced
  • 1½ tbsp20 gCanola oil
  • 1½ tbsp8 gCurry powder
  • 1 tsp2 gGround cardamom
  • ½ tsp1 gGround cinnamon
  • ¾ tsp5 gSalt
  • 1 cup240 gLow-sodium chicken broth
  • 1⅓ cups250 gLong-grain white rice, dryrinsed
  • 1¾ cups420 gWater
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prepare first: cube the turkey breast, cut the cauliflower into florets, chop the onion, mince the garlic, grate the ginger and rinse the rice.
  2. Put the rice, the water and a pinch of the salt in a saucepan, bring to a boil, cover and simmer on low for 15 minutes; rest off the heat, covered, until serving.
  3. Toast the almonds in a dry Dutch oven over medium heat for 3 minutes until golden, then set aside.
  4. Heat half the canola oil in the Dutch oven over medium-high heat, add the turkey breast with half the remaining salt and sear for 4 minutes until browned on the outside; transfer to a plate.
  5. Add the remaining half of the canola oil and the onion; cook 5 minutes until soft. Stir in the garlic and ginger for 1 minute.
  6. Stir in the curry powder, cardamom, cinnamon and tomato paste and cook 1 minute until fragrant.
  7. Pour in the chicken broth and coconut milk, add the cauliflower and the rest of the salt, then cover and simmer 8 minutes.
  8. Return the turkey and its juices, simmer uncovered 8 to 10 minutes until the cauliflower is tender and the turkey reaches 165°F (74°C).
  9. Fluff the rice and serve the curry over it, topped with the toasted almonds and cilantro.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Contains: Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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