Smoky turkey & sweet potato stew
0
Points®
Total time: 1 hr 5 min • Prep: 15 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
This is a healthier take on the Hungarian classic goulash
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 medium, chopped
Garlic
3 clove(s), chopped
Roast turkey, skinless
350 g, shredded
Sweet potato, raw
400 g, cut into 3cm chunks
Red pepper
1 medium, deseeded and sliced
Paprika
2 teaspoon(s), level, smoked paprika
Tinned Tomatoes
1 can(s), large, chopped
Chickpeas, cooked
1 can(s), large, drained, drained and rinsed
Tomato Purèe
1 tablespoon(s), level
Oregano, Dried
1 teaspoon(s), level
Bay leaf, dry
1 leaf/leaves
Chicken stock cube(s)
1 cube(s), made with 400ml hot water
Spinach
200 g, young leaf
0% fat natural Greek yogurt
4 tablespoon(s)
Instructions
1
Mist a casserole or large lidded pan with cooking spray and cook the onion for 8-10 minutes, until golden. Add the garlic and cook for 2 minutes before adding the turkey, sweet potatoes, pepper, paprika, tomatoes, chickpeas, tomato purée, herbs and stock.
2
Cover and simmer for 20-25 minutes. Remove the lid and cook for 10 minutes, uncovered, until the sauce has thickened and the sweet potato is tender.
3
Cover and simmer for 20-25 minutes. Remove the lid and cook for 10 minutes, buncovered, until the sauce has thickened and the sweet potato is tender.
4
Stir the spinach into the stew, season to taste and serve with the yogurt.
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