Turkey Curry

3 tablespoons butter

1 small or medium onion,

chopped

2 ribs celery, sliced against the

grain

2 large carrots, sliced into

coins

1 tablespoon grated fresh

ginger

1 jalapeño, chopped, optional (or 1 teaspoon red pepper flakes, optional)

1 clove garlic, minced 1 tablespoon ground turmeric 2 tablespoons curry powder 1½ cups turkey or chicken broth 1 can (13.5 ounces)

unsweetened coconut milk 2 cups diced cooked turkey ½ cup frozen peas, thawed Chopped fresh cilantro

Instructions: In a large sauce pot or Dutch oven, melt butter over medium heat and cook onion, celery and carrots until onion is wilted, about 5 minutes, stirring constantly. Increase heat to medium-high and add ginger and jalapeño (or pepper flakes), stirring for about 1 minute. Add garlic, turmeric and curry powder and stir to bloom spices. Add broth and coconut milk and let mixture come to a boil. Reduce heat and simmer until carrots are cooked through (test by piercing with tip of knife), about 10 minutes. Add cooked turkey and reduce to low simmer for about 5 minutes. Just before serving add thawed frozen peas. Serve with white rice and garnish with chopped cilantro.

Makes 4-6 servings

Adapted from Taste of Home