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.

Susan Herr
Source: EatingWell Magazine, Holiday Issue 1995


Ingredient Checklist


Instructions Checklist
  • 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 jalapeno 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 Facts

253.6 calories; protein 24.8g 50% DV; carbohydrates 20.5g 7% DV; exchange other carbs 1.5; dietary fiber 5g 20% DV; sugars 8.3g; fat 8.7g 13% DV; saturated fat 3.8g 19% DV; cholesterol 70.7mg 24% DV; vitamin a iu 2706.8IU 54% DV; vitamin c 77.8mg 130% DV; folate 51.2mcg 13% DV; calcium 49.4mg 5% DV; iron 2.5mg 14% DV; magnesium 57.6mg 21% DV; potassium 579.1mg 16% DV; sodium 324.5mg 13% DV; thiamin 0.2mg 18% DV.

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Rating: 4 stars
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 Read More