Whole30 Creamy Turkey And Veggie Stew Recipes

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WHOLE30 CREAMY TURKEY AND VEGGIE STEW



Whole30 Creamy Turkey and Veggie Stew image

Provided by Megan Mitchell

Categories     main-dish

Time 40m

Yield 4 to 5 servings

Number Of Ingredients 19

2 to 3 tablespoons coconut oil
3 scallions, thinly sliced
1 clove garlic, finely grated or minced
1 pound ground dark meat turkey
1 1/2 tablespoons curry powder
2 teaspoons ground turmeric
2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
One 13.5-ounce can full-fat coconut milk, such as Native Forest or Chaokoh
1 cup Whole30-approved chicken stock (such as homemade or Pacific Foods Organic Unsalted; see Cook's Note)
3 tablespoons coconut aminos
2 teaspoons Whole30-approved fish sauce (such as Red Boat; see Cook's Note)
1 medium sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1 large red bell pepper, cut into 1-inch-long thin strips
8 ounces snap peas, cut in half on a bias (about 2 cups)
1 cup soy bean sprouts

Steps:

  • Heat a shallow 12-inch Dutch oven over medium heat until hot. Add the coconut oil and melt, if necessary, then add the scallions and garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the turkey and cook, breaking it into small pieces with a wooden spoon or silicone spatula and stirring often, until browned, 5 to 6 minutes.
  • Reduce the heat to medium-low. Add the curry powder, turmeric, cumin, salt, black pepper,
  • cinnamon and cayenne and cook, stirring, until the spices bloom, about 2 minutes. Add the coconut milk, chicken stock, coconut aminos and fish sauce. Stir together and bring to a simmer.
  • Add the sweet potatoes and bell pepper, cover with the lid half on and cook for 8 to 10 minutes. Stir in the snap peas, cover completely and cook until the snap peas are crisp-tender and still bright green, 4 to 5 minutes. Uncover and remove from the heat. Stir in the 1 cup bean sprouts and taste, adjusting the seasonings, if necessary.
  • Ladle the stew into shallow bowls, top with a few more bean sprouts and serve.

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