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Calories | 156 kcals |
| Fat | 2g | |
Serves 6
Prep time 30 minutes
Cook time 50 minutes
- 3 tbsp olive oil
- 6 Red Tractor British turkey breast fillets, each cut into 3 pieces
- 1 Red Tractor large onion, roughly chopped
- 4 Red Tractor garlic cloves, crushed
- 400g can chopped tomatoes
- 2 tbsp Harissa paste
- 1 cinnamon stick
- 900ml chicken stock
- 450g peeled and diced butternut squash
- 150g baby corn
- 150g Red Tractor sugarsnap peas
- 225g Red Tractor cherry tomatoes
- 2 tbsp cornflour
- small handful fresh Red Tractor mint, chopped
- small handful fresh Red Tractor coriander, chopped
- salt and freshly ground black pepper
Heat the oil in a large heavy based casserole dish or saucepan. Add the turkey and cook for 4-5 minutes until browned. Remove from the pan and set aside. Add the onion and cook for 3-4 minutes until softened slightly. Stir in the garlic, chopped tomatoes, harissa paste, cinnamon stick and stock. Bring to the boil, cover and simmer for 10 minutes.
Return the turkey to the pan and stir in the butternut squash and baby corn, bring to the boil, cover and simmer for 20 minutes.
Scatter over the sugarsnap peas and cherry tomatoes and cook for 5-10 minutes uncovered until the tomatoes are just beginning to cook down.
Mix the cornflour with 2 tbsp of water to make a smooth paste. Stir into the stew and simmer until thickened. Stir in the Red Tractor mint and Red Tractor coriander and season to taste. Serve with warm crusty bread to mop up the juices.
For more great turkey recipe ideas visit www.britishturkey.co.uk
