Turkey stew
- Katy Greenwood
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Serves 4
Easy
Prep: 5 mins
Cook: 15 mins
A star rating of 4.6 out of 5.52 ratingsRate
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Go classic with your turkey leftovers and whip up this healthy spice-filled stew with peppers and tomatoes
Freezable
Gluten-free
Healthy
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A star rating of 4.9 out of 5.19 ratings
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp sunflower oil
-
1 large onion
thickly sliced
-
1 green pepper
deseeded and chopped
-
2 tbsp curry paste
(or gluten-free alternative)
-
2 garlic cloves
crushed
-
400g can chopped tomatoes
-
300g leftover turkey
diced
-
300g leftover cooked potato
(either boiled or roast), diced
-
2 tbsp mango chutney
-
small pack coriander
roughly chopped
-
rice or naan bread
to serve
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Nutrition: per serving
-
kcal294
-
fat10g
low
-
saturates2g
-
carbs26g
-
sugars11g
-
fibre4g
-
protein26g
-
salt0.8g
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Method
-
step 1
Heat the oil in a large pan over a fairly high heat. Cook the onion and pepper for 3-4 mins until starting to soften and brown slightly. Stir in the curry paste and garlic, then cook for another 1-2 mins. Add the chopped tomatoes and 150ml water. Bring to the boil and bubble for 5 mins.
-
step 2
Turn the heat down, stir in the turkey and potatoes, and cook for another 2-3 mins, then season and add the mango chutney. Scatter with coriander and serve with rice or naan.
Recipe from Good Food magazine, December 2013
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A star rating of 4.6 out of 5.52 ratings
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