1 large onion, cut into chunks
1 medium red bell pepper, cored, seeded and cut into chunks
1 tsp. canola oil or use:1 tsp. vegetable oil
3 cloves garlic, peeled
1 inch fresh ginger, peeled and quartered
2 jalapeno peppers, quartered and seeded
1 Tbsp. curry powder
1 tsp. coriander
1 cup chicken stock (defatted )
1/4 cup coconut milk (unsweetened )
1 medium ripe banana, sliced
2 cups Boneless Turkey Breast, cooked, cut into 1/2 inch dice (or
any other cooked turkey)
1 cup frozen peas, thawed
1/4 cup fresh cilantro, chopped
1 1/2 Tbsp. fresh lime juice
salt & pepper optional to taste
Place onions and red peppers in a food processor and pulse 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 jalapenos 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
chicken stock, coconut milk and banana. 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.