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Paprika Turkey Stew

Written by Sophie

This recipe was inspired by a meal made by a friend from the Body Coach plan which I’ve adapted slightly over time to make my own version.  It’s really filling, a bit different from your usual coconut-milk based curry and you can add more/less spice depending how you like it.  This recipe makes a big batch so if you haven’t got as many mouths to feed you can either reduce the ingredients accordingly or put some portions in the freezer for another day…

It’s gluten-free, dairy-free, sugar-free and if you pick cauliflower rice then it’s also the perfect paleo recipe.  It’s full of protein and good fats so very nutritious and filling (without causing that horrible bloating fullness!)  If you’re vegetarian/vegan you can always make it with butternut squash and chickpeas instead of the turkey.

Ingredients (serves 5-6):

  • 1 tbsp coconut oil
  • 1kg turkey breast – chopped into medium sized chunks
  • 3 peppers (any colour) chopped into small pieces
  • 1 large onion, finely chopped
  • 2-3 garlic cloves, finely chopped
  • 300ml chicken stock (preferably homemade)
  • 400ml can of coconut milk
  • 2 heaped tsp paprika (smoked if possible)
  • 1/2 tsp cayenne pepper
  • 1 tbsp tamari sauce
  • To serve: either cauliflower rice or brown rice, coriander, chopped spring onions and extra tamari if required.

Directions

Heat the coconut oil in a stockpot or wok and once it’s completely melted, add the turkey and cook until it’s just brown on the outside.  Remove from the pan and leave to one side.

Add the onion and garlic and let this soften for a few minutes, before adding the paprika and cayenne pepper.  Once you’ve mixed through well and coated all of the onion and garlic, add the peppers and fry for a further couple of minutes.

Add the stock and coconut milk, being careful not to bring to the boil as the coconut milk can curdle. Simmer for around 15 minutes until the sauce reduces slightly and then add the turkey and tamari sauce and cook for a further 10 minutes.

After 10 minutes (check that the turkey has cooked through as this can vary depending on the size of the chunks you have chopped up) you should be ready to serve!

Serve it up with your rice & any extra veg of choice (pic below is with kale and cauliflower rice), then top with spring onion and coriander adding extra tamari depending on your taste.image1