450g cooked turkey pieces
1 large onion, cut into chunks
1 medium red bell pepper, cut into chunks
1 teaspoon vegetable oil
3 cloves garlic, peeled
1 inch piece of fresh ginger, peeled and quartered (2 tablespoons ground ginger can also be used)
2 jalapeno peppers, quartered and seeded
1 tablespoon curry powder (or more, to taste)
1 teaspoon coriander
300ml chicken stock
1/2 tin coconut milk
1 medium ripe banana, sliced
150g frozen peas, thawed
3 sprigs fresh corriander, chopped
2 tablespoons fresh lime juice
salt, to taste
pepper, to taste
Place onions and red peppers in a food processor and pulse until chopped.
Heat oil in a wide deep-sided pan over medium heat.
Add the onion-pepper mixture and cook, stirring, until soft, 5 to 7 minutes.
Meanwhile, with the food processor 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.
In the meantime, cook rice as per instructions on the packet, drain and set aside.
Mash the bananas to incorporate them into the sauce.
Add turkey, peas, corriander, and lime juice and simmer until heated through, about 5 minutes. Season with salt and pepper, if desired.
Serve with rice (or works brilliantly with chips).
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