1 large onion, cut into chunks
1 medium red bell pepper, cored, seeded and cut into chunks
1 teaspoon vegetable oil
3 cloves garlic, peeled
1 inch fresh ginger, peeled and quartered
2 jalapeno peppers, quartered and seeded
1 tablespoon curry powder
1 teaspoon coriander
1 cup chicken stock (defatted )
1/4 cup unsweetened coconut milk
1 medium ripe banana, sliced
2 cups cooked turkey, cut into 1/2 inch dice
1 cup frozen peas, thawed
1/4 cup fresh cilantro, chopped
1 1/2 tablespoons fresh lime juice
Salt and pepper, to taste (optional)

Place onions and red peppers in a food processor and pulse until chopped.

Heat oil in a Dutch oven over medium heat. Add the onion-pepper mixture and cook, stirring, until soft, 5 to 7 minutes.

Meanwhile, return the work bowl to the processor. With the motor running, drop garlic, ginger, and jalapenos through the feed tube and process until finely chopped.

Add the garlic mixture to the onions, along with curry powder and coriander; cook, stirring, until fragrant, about 2 minutes. Add chicken stock, coconut milk and banana. Bring the mixture to a simmer, reduce heat to low; cover and simmer, stirring occasionally, until the bananas are very soft, about 10 minutes.

Mash the bananas to incorporate them into the sauce. Add turkey, peas, cilantro, and lime juice and simmer until heated through, about 5 minutes. Season with salt and pepper, if desired.