- 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 mint and coriander and season to taste. Serve with warm crusty bread to mop up the juices
Recipe from British Turkey.
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Spice up your winter meals with this Eastern dish
3 tbsp olive oil 6 British turkey breast fillets, each cut into 3 pieces 1 large onion, roughly chopped 4 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 sugarsnap peas 225g cherry tomatoes 2 tbsp cornflour small handful fresh chopped mint small handful fresh chopped coriander salt and freshly ground black pepper
Time: 30 minutes Serves: 6 Nutrition: 156 Cals, 2g Fat