A flavorful way to use leftover turkey, serve this curry over fragrant basmati rice, garnished with yogurt, chutney, raisins and cashews.
1 large onion, peeled and cut into chunks
1 each red bell pepper, cored, seeded and cut into chunks
2 teaspoons canola oil
3 cloves garlic, peeled
1 inch piece fresh gingerroot, peeled and quartered
1 each jalapeno pepper, quartered and seeded
1 tablespoon curry powder
1 teaspoon ground coriander
1 cup low-sodium chicken broth
1/4 cup coconut milk, unsweetened
1 each banana, ripe, sliced
2 cups cooked turkey meat, cut into 1/2-inch dice
1 cup peas
1/4 cup chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1. Place onions and red peppers in a food processor and pulse just until chopped. Heat oil in a Dutch oven over medium heat. Add the onion-pepper mixture and cook, stirring, until soft, 5 to 7 minutes.
2. Meanwhile, return the work bowl to the processor. With the motor running, drop garlic, ginger and jalapenos through the feed tube and process until finely chopped.
3. Add the garlic mixture to the onions, along with curry powder and coriander; cook, stirring, until fragrant, about 2 minutes. Add chicken stock, coconut milk and bananas. Bring the mixture to a simmer, reduce heat to low; cover and simmer, stirring occasionally, until the bananas are very soft, about 10 minutes.
4. Mash the bananas to incorporate them into the sauce. Add turkey, peas, cilantro and lime juice and simmer until heated through, about 5 minutes. Season with salt and pepper.
Enjoy with Basmati Rice Pudding for dessert!
(based on individual servings)
Total Fat: 9 g
Cholesterol: 49 mg
Sodium: 264 mg
Carbohydrates: 21 g
Protein: 25 g
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