Turkey Curry

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2 tablespoons coconut oil

1 yellow onion, diced 

One 2-inch piece ginger, peeled and chopped 

4 cloves garlic, chopped 

1/4 cup chopped fresh cilantro stems (from 1 bunch), plus chopped fresh cilantro, for garnish

Kosher salt

1 tablespoon tomato paste 

2 teaspoons curry powder 

1 teaspoon ground cumin 

1/2 teaspoon ground coriander 

1/4 teaspoon cayenne pepper 

One 28-ounce can whole tomatoes 

1 1/2 cups low-sodium turkey or chicken stock 

1/2 pound russet potatoes, peeled and diced into 1/3-inch cubes 

3 cups cubed turkey breast 

1 cup frozen peas 

1/4 cup heavy cream 

2 tablespoons lime juice (from 2 limes)

Rice, for serving, optional