Happy belated Thanksgiving! We took the long weekend to relax. We woke up late, drank coffee in our PJs, and watched movies. But no Thanksgiving is complete without a big turkey dinner and all the fixins.
We were lucky enough to leave Eric's brother's house with a big bag of leftover turkey. I decided to make turkey curry based on this recipe. After tasting it, I decided to add in a few extra ingredients to deepen the flavor.
1 large onion, diced
1 red bell pepper, diced
2 tsp. coconut oil (or oil of your choice)
3 cloves garlic, peeled
1 inch piece fresh gingerroot, peeled and quartered
1 jalapeno pepper, quartered and seeded
1 tbsp. curry powder
1 tsp. ground coriander
1 c. low-sodium chicken broth
1/4 c. coconut milk, unsweetened
1 banana, ripe, sliced
1/4 c. shredded coconut
1 1/2 tbsp. cashew butter (or nut butter of your choice)
2 c. cooked turkey meat, cut into 1/2-inch dice
2 c. spinach, chopped
1/4 tsp. salt
1/4 tsp. freshly ground pepper
Optional- chopped cashews or almonds, raisins, lime juice
Heat oil in a medium saucepan. Place red pepper and onion in a food processor. Pulse until just chopped. Add to the oil and cook until just soft- about 5-7 minutes.
Place ginger, garlic and jalapeno in the food processor and pulse until finely chopped. Add to the peper mixture. Stir in curry powder and coriander. Cook until fragrant- about 2 minutes. Add chicken broth, coconut milk and banana. Bring to a simmer. Reduce heat to low, cover and cook, stirring occasionally until the bananas are soft. Stir in the coconut, nut butter, turkey and spinach. Cook until warmed through. add salt to taste.
Serve over by itself or over rice. Top with chopped nuts, raisins and lime juice (optional).