Turkey Curry

Turkey Curry

1 Review
From: EatingWell Magazine Holiday Issue 1995

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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


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  • Ready In

  1. 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.
  2. Meanwhile, return the work bowl to the processor. With the motor running, drop garlic, ginger and jalapeno 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 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.
  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.

Nutrition information

  • Per serving: 254 calories; 9 g fat(4 g sat); 5 g fiber; 20 g carbohydrates; 25 g protein; 51 mcg folate; 71 mg cholesterol; 8 g sugars; 2707 IU vitamin A; 78 mg vitamin C; 49 mg calcium; 2 mg iron; 325 mg sodium; 579 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 2 vegetable, 1/2 fruit, 3 lean meat

Reviews 1

January 09, 2014
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By: EatingWell User
Full of Flavor and Quick to Prepare I made my own stock from the leftover turkey carcass which really brought out the turkey flavor more than if I had used canned chicken stock. Really like how quick and easy it was to make such a tasty dish from leftover turkey. Will make this agin next time I have turkey leftover. Pros: Quick to prepare, tastes great, interesting combination of flavors but not too spicy Cons: NULL