Ground Turkey & Coconut Milk Curry by Foodie’s Chef Laura Brennan

Ingredients

• 1 cup uncooked rice: white, brown, basmati…your choice
• 1 ½ pound ground turkey meat
• 1 cup finely minced onion (start with 8-10 ounces raw weight)
• 2 stalks celery, washed and trimmed
• 3 whole carrots, peeled
• 3-4 tablespoons canola or coconut oil (plus more as needed)
• 1 tablespoon finely minced garlic (3-4 cloves)
• 2 tablespoons chopped fresh gingerroot (from a 3-ounce knob of gingerroot)
• 2 tablespoons curry powder, your favorite brand
• 1 teaspoon ground cumin
• Kosher salt
• pepper
• 3 or 4 bell peppers, your choice of colors
• ½ can diced tomatoes, drained of liquid
• 2 cans unsweetened coconut milk, not low-fat
• ½ to ¾ cup chicken stock or water (plus more as needed)
• Juice of 1-2 limes, or to taste
• 1 cup frozen peas
• ½ bunch scallions, washed and thinly sliced
• Optional: 1 small jalapeno pepper, sliced into rings
• Optional: 1-2 teaspoons sriracha sauce
• Optional: ½ cup chopped, dry-roasted peanuts