Turkey Curry

I am pretty sure this will be the only leftover turkey recipe, as I am certain the rest of you are way ahead of me on this. Even though we had a really great meal at my niece's place on Thanksgiving, we decided, at nearly the last minute, that we wanted leftover turkey, too, so we went 'turkey hunting' saturday morning and came home with a prime 11 lb. specimen. Saturday we had turkey with some of the traditional trimmings. And this is what I made for dinner tonight.

Turkey Curry

2 tsp Canola Oil
1 Medium Onion, diced
2 Clove Garlic, minced or pressed
1 tsp Minced Ginger
3 tsp Curry Powder
1 tsp Ground Coriander
1 tsp Garam Marsala
1 tsp Chili Powder
1/2 tsp Turmeric
1/2 tsp Cinnamon
1/4 tsp Cayenne Pepper
1/2 lb Diced Potato
1 Cup Coconut Milk
3/4 Cup Chicken Broth
2 Cups chopped pre-cooked turkey meat
1 Can Diced Tomatoes, including liquid
1/2 cup frozen peas
3 Tbsp Plain Yogurt
2 Tbsp Chopped Fresh Cilantro

Heat oil in a dutch oven over medium heat. Add onions and cook until beginning to brown, about 8 minutes. Add garlic, ginger, and spices. Stir and cook for about a minute. Add diced potato and stir to coat with spices.

Stir in broth and coconut milk. Bring to a boil and simmer for about 1o minutes. Add the turkey and canned tomatoes and cook for another 15 minutes. Add frozen peas and cook for another 10 minutes. Garnish with plain yogurt and chopped fresh cilantro.