INSTRUCTIONS
1
Preheat the oven to 400ºF. On a sheet pan drizzle the package of root veggies with 1 Tbsp olive oil, seasoning to taste with salt and pepper. Roast in oven until tender, about 15-20 minutes. Set aside.
2
In a large sauté pan, heat the rest of the oil and add the onion, raisins, and curry powder and cook about 5 minutes or until onion is tender; stir in the garlic and ginger.
3
Add the roasted root vegetables, chickpeas, and 1½ cup water.
4
Bring to a simmer and add the turkey and peas, mixing until combined and heated through.
5
Remove from heat, stir in yogurt, and season again to taste with salt and pepper.
6
Garnish with cilantro if desired. Serve with rice and naan flatbread.
