Ingredients

• 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 pie 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 tablespoon lime juice
• Salt & freshly ground pepper, to taste

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Cooking Directions

Step 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.

Step 2

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.

Step 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.

Step 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.