Curry-Roasted Turkey And Potatoes

• 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
• Minced fresh cilantro or thinly sliced green onions, optional

1. Preheat oven to 450u0b0. 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. Meanwhile, in a small bowl, combine mustard, honey, curry powder and remaining oil. Sprinkle turkey with remaining salt and pepper.
3. 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.

potatoes, leeks, canola oil, pepper, salt, mustard, honey, curry powder, turkey breast cutlets, fresh cilantro

Taken from www.tasteofhome.com/recipes/curry-roasted-turkey-and-potatoes/ (may not work)