Curried Turkey Stew

INGREDIENTS
2    tablespoons olive oil
1    medium onion, diced
½   cup diced celery
2    cloves garlic, minced
1    pinch red pepper flakes
1    inch ginger, peeled, grated
1    cup turkey or chicken broth
1    tablespoon curry powder
1    teaspoon turmeric
1    teaspoon ground cumin
1    teaspoon ground coriander
2    cups leftover turkey, cut to ½ inch cubes
2    large Yukon gold potatoes, diced to ½ inch (about 2 cups)
2    large Roma tomatoes, diced (2 cups)
1    cup fresh or frozen peas
½    cup chopped cilantro or 1 tablespoon dried cilantro.

METHOD

In a large skillet, heat the olive oil over medium heat and add the onions and celery. Cook the on ions and celery for 5 to 6 minutes until the onions are translucent. Add the garlic, pepper flakes and ginger, cook for 1 minute, stirring. Add the broth, spices, turkey pieces and the potatoes, stir to combine. Cover, lower the heat to medium low and simmer for 8 to 10 minutes until the potatoes are tender.

Add the tomatoes and peas and continue to cook for 4 to 5 minutes until hot throughout. Before serving, garnish with chopped cilantro.(If you do not have chopped cilantro, add 1 tablespoon dried cilantro with the tomatoes and peas.)