From EatingWell: November/December 1994
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.
- 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: 262 calories; 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.
Nutrition Bonus: Vitamin C (122% daily value), Vitamin A (55% dv) Iron & Zinc (18% dv), Potassium (17% dv)
Carbohydrate Servings: 1
Exchanges: 2 vegetable, 1/2 fruit, 3 lean meat
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- Ease of Preparation
- Total Time
- 30 minutes or less
- Main Ingredient
- Preparation/ Technique
- November/December 1994