1 red onion, sliced

1/4 cup (60 ml) butter

3 cloves garlic, finely chopped

1/4 cup (60 ml) all-purpose flour

4 cups (1 litre) milk, hot

2 teaspoons (10 ml) medium curry

1 teaspoon (5 ml) dried basil

1 pinch nutmeg

1/2 cup (125 ml) frozen peas

1/2 cup (125 ml) chopped and blanched carrots

2 cups (500 ml) chopped turkey meat

3/4 pound (375 g) fusilli, cooked al dente

Salt and pepper

In a saucepan, brown the onion in the butter. Add the garlic and soften for 1 minute. Add the flour and stir to combine. Whisk in the milk, curry, basil, and nutmeg. Cook gently until it thickens. Add the peas and carrots. Simmer gently for a few minutes. Add the turkey and pasta. Season with salt and pepper. Heat through and adjust the seasoning.

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