Curried Turkey with Roasted Vegetables

Ingredients

• ¾ cup(s) Oil
• 16 oz. Onions, diced
• 1 tbsp. Fresh garlic, chopped
• 6 tbsp. Curry powder
• 2 tsp. Ground cardamom
• 2 tsp. Ground black pepper
• 3 ea. Cinnamon sticks
• 4 tbsp. Cornstarch
• 3 cup(s) Turkey or chicken broth
• 1 ½ cup(s) Dark raisins
• 22 oz. Raw cauliflower (about 1 medium head), separated into florets
• 16 oz. Zucchini, 1-inch dice
• 8 oz. Yellow squash, 1-inch dice
• 14 oz. Eggplant, medium size, 1-inch dice
• 8 oz. Carrots, 1-inch dice
• 10 oz. Parsnips, 1-inch dice
• 4 oz. Fresh fennel, sliced thin
• 7 oz. Red bell pepper, 1-inch dice
• Seasoned Oil, as needed
• 3 tbsp. Curry powder
• 2 tsp. Black pepper
• 2 tsp. Cardamom
• 1 tbsp. Salt