Stir flour into 3/4 cup of the stock. In a large saucepan bring the remaining 1 1/4 cups of stock to the boiling point. Add the flour and stock mixture to the hot stock and cook, stirring, until thickened.
Add all vegetables except sprouts, and simmer for 20
or until vegetables are tender but not overcooked. Add turkey
and curry powder; cook a few minutes longer. Add sprouts
Serve turkey over hot cooked rice.
Recipe adapted from "The Little Mountain Bean Bible Cookbook"