cloves garlic, minced
tablespoon minced ginger
tablespoon vegetable oil
red and 0.5 green bell pepper, chopped
teaspoons curry powder
teaspoon ground cumin
cup coconut milk
cups shredded JENNIE-O® Slow Roasted Dark Turkey
(16-ounce) package cauliflower crumbles, prepared according to package directions
garnish: fresh cilantro leaves, chopped green onion, if desired
In skillet over medium heat, cook garlic and ginger in vegetable oil 1 minute.
Add red and green bell pepper, zucchini and carrot and cook 2 minutes.
Stir in curry powder and cumin and cook 1 minute.
Add coconut milk and simmer over low heat until vegetables are tender.
Stir in shredded turkey and simmer 2 minutes.
Serve over prepared cauliflower. Garnish with cilantro and green onion, if desired.