Turkey curry

Ingredients:

• 2 tbsp. l. coconut oil
• 1 onion, diced
• 5 cm ginger root, peeled and chopped
• 4 cloves garlic, chopped
• 1/4 cup chopped fresh cilantro stems (from 1 bunch) + extra chopped fresh cilantro for serving
• 1 tbsp tomato paste
• 2 tsp curry powder
• 1 tsp ground cumin
• 0.5 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1 can (800 g) of canned whole tomatoes
• 1.5 cups turkey or chicken broth
• 220 g potatoes, peeled and cut into 1 cm cubes.
• 3 cups diced cooked turkey breast
• 1 cup frozen peas
• 1/4 cup heavy cream
• 2 tbsp lime juice (from 2 limes)
• Rice for serving, optional

Preparation:

1. Heat a large Dutch oven or heavy-bottomed saucepan over medium heat. Add the coconut oil and swirl it until it melts and coats the bottom of the pan. Add the onion, ginger, garlic, cilantro stems, and 1/2 teaspoon of salt. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
2. Add the tomato paste and stir to coat the vegetables. Add the curry powder, cumin, coriander, and cayenne pepper and stir. Add the tomatoes, broth, and potatoes to the pan. Bring to a boil, then reduce the heat to low, cover, and simmer until the potatoes are very tender, about 25 minutes.
3. Add the turkey and peas to the pan and cook until heated through, another 5 minutes. Turn off the heat and stir in the cream and lime juice.
4. Ladle the curry into bowls and garnish with chopped cilantro. Serve with rice, if desired.