| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 35 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 35 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons coconut oil
- 1 yellow onion, diced
- One 2-inch piece ginger, peeled and chopped
- 4 cloves garlic, chopped
- 1/4 cup chopped fresh cilantro stems (from 1 bunch), plus chopped fresh cilantro, for garnish
- Kosher salt
- 1 tablespoon tomato paste
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- One 28-ounce can whole tomatoes
- 1 1/2 cups low-sodium turkey or chicken stock
- 1/2 pound russet potatoes, peeled and diced into 1/3-inch cubes
- 3 cups cubed turkey breast
- 1 cup frozen peas
- 1/4 cup heavy cream
- 2 tablespoons lime juice (from 2 limes)
- Rice, for serving, optional
Instructions
- Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the coconut oil and swirl to melt and coat the base of the pot. Add the onion, ginger, garlic, cilantro stems and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Add the tomato paste and stir to coat the vegetables. Add the curry powder, cumin, coriander and cayenne and stir to combine and toast the spices. Add the tomatoes, stock, and potatoes to the pot. Bring the mixture up to a boil, then turn the heat down to low, cover the pot and let simmer until the potatoes are very tender, about 25 minutes.
- Add the turkey and peas to the pot and simmer until heated through, another 5 minutes. Turn off the heat and stir in the cream and lime juice.
- Ladle the curry into bowls and garnish with the chopped cilantro. Serve with rice, if desired.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 348 |
| Total Fat | 17 g |
| Saturated Fat | 8 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 28 g |
| Cholesterol | 80 mg |
| Sodium | 962 mg |
| Serving Size | 1 of 6 servings |
| Calories | 348 |
| Total Fat | 17 g |
| Saturated Fat | 8 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 28 g |
| Cholesterol | 80 mg |
| Sodium | 962 mg |
Reviews
Best soup ever! Loved it! Will make this often. Thanks for never letting us down Valerie. Your the best. ❣️
Made this dinner last night with leftover turkey breast. So delicious and sharing recipe with friends! Wow.
Delicious. Very flavorful, great way to use leftovers. A nice curry, not hotibadded carrots to this recipe. I think next time I will add cauliflower.
Super easy to make and delicious. I used cooked chicken instead of turkey but will definitely try it with turkey next time.
Super flavorful recipe! I added a little turmeric and swapped out chickpeas for potatoes. I will make this again and again. Thanks for the inspiration Valerie Bertinelli!!