Method:

• Preheat your oven to 400°F (200°C). Chop your chosen vegetables into even-sized pieces and toss them with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes or until tender and slightly caramelized.
• In a large skillet, heat 1 tablespoon of cooking oil over medium heat. Add the chopped turkey pieces and pour the Indian Masala simmer sauce over the top. Stir to coat the turkey evenly and cook for about 5-7 minutes until heated through.
• In a mixing bowl, combine the diced mango, golden raisins, lime juice, grated ginger, and a pinch of salt. Mix well and let it sit for about 10 minutes to allow the flavors to meld together.
• While your vegetables are roasting, prepare the chickpeas. Toss them with olive oil, salt, and pepper, and spread them on a separate baking sheet. Roast in the oven for about 20 minutes until they are crispy and golden.
• In each serving bowl, start with a base of basmati rice. Top it with the Masala turkey, roasted vegetables, and a generous spoonful of the mango chutney. Finish with a sprinkle of crispy roasted chickpeas for that satisfying crunch.