Turkey Curry
http://www.eatingwell.com/recipes/turkey_curry.html
From EatingWell: November/December 1994Leftover 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.
4 servings | Active Time: 20 minutes | Total Time: 30 minutes
Ingredients
- 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
Preparation
- 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.
Nutrition
Per serving : 267 Calories; 10 g Fat; 4 g Sat; 2 g Mono; 54 mg Cholesterol; 21 g Carbohydrates; 25 g Protein; 5 g Fiber; 203 mg Sodium; 574 mg Potassium
1 Carbohydrate Serving
Exchanges: 2 vegetable, 1/2 fruit, 3 lean meat