In a small saucepan, melt butter; stir in flour and curry until smooth. Gradually add broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; set aside.
In a large skillet, saute the squash, zucchini and onion in oil until tender. Add the turkey, lemon peel and reserved sauce; heat through. Serve with rice. Sprinkle each serving with cashews.
Originally Submitted
7/21/2012
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