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Spicy Turkey & Vegetable stew

Turkey mince is something that’s easy to find in supermarkets and it’s pretty cheap to buy. It’s also a really lean meat so it’s great for anyone who, like me, tries to eat healthily most of the time. This dish is jam packed with vegetables and proteins from the chickpeas and beans. I have this on its own as it’s so filling, but you could have it with rice if you felt the need to have something on the side. This makes a massive amount of food and it’s suitable for freezing as well. I hope you enjoy!


turkey stew





400 g turkey mince

1 small onion

6 cloves garlic

1 inch fresh ginger

1 small green chilli

2 sticks celery

2 tsp ground cumin

2 tsp turmeric

1 tsp salt

1 tsp fennel seeds

2 sticks of celery, chopped

350 g sweet potato, cut into large chunks

3 large handfuls curly kale

250 g cauliflower, cut into large florets

handful fresh coriander, chopped

1 tin chickpeas, drained and rinsed

1 tin mixed beans

3 tsp garam masala

1 tbsp coconut oil for frying

1/2 tsp cayenne pepper

2 tins chopped tomatoes

1 tin coconut milk



Heat the coconut oil in a large pot or casserole dish with lid and fry the turkey mince until it turns white, taking care that it doesn’t stick and burn.


Meanwhile, in a food processor, of if you have lots of energy you can do it by hand, blitz the onion, garlic cloves, chilli and ginger. You can leave the seeds in the chilli as I did, or take them out if you prefer it milder.


Add the onion mix to the pot with the mince and stir for a minute, then add the celery and fry for a minute before adding the turmeric, cumin, cayenne pepper and salt. Stir well, taking care not to let it stick or burn.


Add the tins of tomatoes and stir again until the tomatoes begin to gently bubble. Then add the tin of coconut milk and stir well.


Add the large chunks of sweet potato, the cauliflower florets and the kale. I like to keep the vegetables really chunky as otherwise they could disintegrate.


Add the kale, coriander, garam masala, chickpeas and mixed beans and stir well, bringing it all to a simmer.


Cover with a lid and reduce heat and simmer for about 20 minutes or until the sweet potato is cooked. Taste and season if necessary.

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