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Ingredients

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Directions

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  • In a small bowl, stir together the curry powder, ginger, salt and pepper. Stir 2 teaspoons spice mix into chicken broth along with the sugar.

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  • Place cauliflower, chickpeas, apricots and golden raisins in a 6-quart slow cooker. Tuck in cinnamon stick. Rub remaining spice mix into turkey breast. Place on top of vegetables. Pour broth around meat. Cover and cook on HIGH for 4-1/2 hours or on LOW for 8 hours.

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  • Remove turkey to a cutting board, cover loosely with foil and let stand for 10 minutes. If necessary, increase heat to high. Stir green beans and cornstarch-water mixture into slow cooker; cover and cook 10 minutes or until beans are tender.

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  • Cut turkey into 1/4-inch-thick slices. Pour a little juice on top; serve with vegetables plus chutney and rice, if desired.

Nutrition Facts

423 calories; 4 g total fat; 1 g saturated fat; 130 mg cholesterol; 621 mg sodium. 44 g carbohydrates; 7 g fiber; 54 g protein;

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