Recipe courtesy of Megan Mitchell

Whole30 Creamy Turkey and Veggie Stew

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  • Level: Easy
  • Total: 40 min
  • Active: 25 min
  • Yield: 4 to 5 servings
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Ingredients

Directions

  1. 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.
  2. Reduce the heat to medium-low. Add the curry powder, turmeric, cumin, salt, black pepper,
  3. 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.
  4. 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.
  5. Ladle the stew into shallow bowls, top with a few more bean sprouts and serve.

Cook’s Note

Whole30-approved ingredients are free of sugar, dairy, grains, gluten and soy. Read the labels to make sure.

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