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. Source: EatingWell Magazine, Holiday Issue 1995

Susan Herr


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

254 calories; 8.7 g total fat; 3.8 g saturated fat; 71 mg cholesterol; 325 mg sodium. 579 mg potassium; 20.5 g carbohydrates; 5 g fiber; 8 g sugar; 24.8 g protein; 2707 IU vitamin a iu; 78 mg vitamin c; 51 mcg folate; 49 mg calcium; 2 mg iron; 58 mg magnesium;

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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