Leftover turkey and frozen peas are convenient ingredients in this tasty curry. Make it a meal: Serve over basmati rice, garnished with yogurt, chutney, raisins and cashews.
Active Time: 20 minutes |
Total Time: 30 minutes
1 large onion, peeled and cut into chunks
1 red bell pepper, seeded and cut into chunks
2 teaspoons canola oil
3 cloves garlic, peeled
1 1-inch piece fresh ginger, peeled and quartered
1-2 jalapeño peppers, quartered and seeded
1 tablespoon curry powder, preferably Madras
1 teaspoon ground coriander
1 cup reduced-sodium chicken broth
1/4 cup “lite” coconut milk
1 ripe banana, sliced
2 cups cooked turkey, cut into 1/2-inch dice
1 cup frozen peas, thawed
1/4 cup chopped fresh cilantro
1 1/2 tablespoons lime juice
Salt & freshly ground pepper, to taste
Place onion and bell pepper 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.
Meanwhile, return the work bowl to the processor. With the motor running, drop garlic, ginger and jalapeño through the feed tube and process until finely chopped.
Add the garlic mixture to the onions, along with curry powder and coriander; cook, stirring, until fragrant, about 2 minutes. Add broth, 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.
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.
Per serving :
10 g Fat;
4 g Sat;
3 g Mono;
53 mg Cholesterol;
21 g Carbohydrates;
25 g Protein;
5 g Fiber;
303 mg Sodium;
626 mg Potassium