Name: Curry-Roasted Turkey and Potatoes
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1 pound Yukon Gold potatoes (about 3 medium), cut into 1/2-inch cubes -; 2 medium leeks (white portion only), thinly sliced -; 2 tablespoons canola oil, divided -; 1/2 teaspoon pepper, divided -; 1/4 teaspoon salt, divided -; 3 tablespoons Dijon mustard -; 3 tablespoons honey -; 3/4 teaspoon curry powder -; 1 package (17.6 ounces) turkey breast cutlets -; Optional: Minced fresh cilantro or thinly sliced green onions -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Curry-Roasted Turkey and Potatoes

1. 1 pound Yukon Gold potatoes (about 3 medium), cut into 1/2-inch cubes -

2. 2 medium leeks (white portion only), thinly sliced -

3. 2 tablespoons canola oil, divided -

4. 1/2 teaspoon pepper, divided -

5. 1/4 teaspoon salt, divided -

6. 3 tablespoons Dijon mustard -

7. 3 tablespoons honey -

8. 3/4 teaspoon curry powder -

9. 1 package (17.6 ounces) turkey breast cutlets -

10. Optional: Minced fresh cilantro or thinly sliced green onions -

How to cook deliciously - Curry-Roasted Turkey and Potatoes

1. Stage

Preheat oven to 450°. Place potatoes and leeks in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with 1 tablespoon oil; sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt. Stir to coat. Roast 15 minutes, stirring once.

2. Stage

Meanwhile, in a small bowl, combine mustard, honey, curry powder and remaining oil. Sprinkle turkey with remaining salt and pepper.

3. Stage

Drizzle 2 tablespoons mustard mixture over potatoes; stir to coat. Place turkey over potato mixture; drizzle with remaining mustard mixture. Roast 6-8 minutes longer or until turkey is no longer pink and potatoes are tender. If desired, sprinkle with cilantro or green onions.