From craving to table
Instructions
- 1
Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and cook until softened, about 3 minutes.
- 2
Stir in garlic and ginger; cook until fragrant, about 1 minute.
- 3
Add turkey cubes and cook, stirring, until no longer pink on the outside, about 3-4 minutes.
- 4
Mix in carrot, bell pepper, and potato. Sprinkle curry powder, cumin, paprika, salt, and black pepper over the mixture and stir to coat.
- 5
Pour in diced tomatoes (with juices) and chicken broth. Stir well, scraping up any bits from the bottom.
- 6
Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 20-25 minutes, or until vegetables are tender and turkey is cooked through.
- 7
Stir in frozen peas and half-and-half (or cream). Heat through for 2-3 minutes. Taste and adjust seasoning if needed.
- 8
Serve hot over cooked rice, garnished with chopped cilantro if desired.