Serves 5
50 min
Whole30 Creamy Turkey and Veggie Stew
Recipe GLPR659b483151ba89
A warming, spice-forward stew featuring ground turkey simmered in coconut milk with aromatic curry, turmeric, cumin, and cinnamon, studded with sweet potatoes, bell peppers, snap peas, and fresh bean sprouts. Dairy-free, grain-free, and fully Whole30 compliant.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2½ tablespoons Coconut oil
3 Scallions, thinly sliced
1 Garlic clove, finely minced
1 pound Ground dark meat turkey
1½ tablespoons Curry powder
2 teaspoons Ground turmeric
2 teaspoons Ground cumin
1½ teaspoons Kosher salt
½ teaspoon Freshly ground black pepper
½ teaspoon Ground cinnamon
¼ teaspoon Cayenne pepper
13½ ounces Full-fat coconut milk
1 cup Whole30-approved chicken stock
3 tablespoons Coconut aminos
2 teaspoons Whole30-approved fish sauce
1 Medium sweet potato, peeled and cut into 1/2-inch cubes
1 Large red bell pepper, cut into thin 1-inch-long strips
8 ounces Snap peas, cut in half on a bias
1½ cups Soy bean sprouts
Directions
Heat a 12-inch Dutch oven or similar heavy-bottomed pot over medium heat. Add the coconut oil and allow it to warm until shimmering. Add the scallions and garlic, stirring constantly until fragrant, about 1 to 2 minutes.
Add the ground turkey to the pot, breaking it into small crumbles with a wooden spoon or silicone spatula as it cooks. Stir frequently until the meat is browned and no longer pink, 5 to 6 minutes. The turkey should reach an internal temperature of 165°F.
Reduce the heat to medium-low. Sprinkle in the curry powder, turmeric, cumin, kosher salt, black pepper, cinnamon, and cayenne pepper. Stir constantly for about 2 minutes to allow the spices to toast and release their aromas.
Pour in the coconut milk, chicken stock, coconut aminos, and fish sauce. Stir well to combine, then bring the mixture to a gentle simmer.
Add the cubed sweet potatoes and red bell pepper strips to the pot. Place the lid partially on (half on, half off) and simmer for 8 to 10 minutes, until the sweet potatoes begin to soften.
Stir in the snap peas and cover the pot completely. Continue cooking for 4 to 5 minutes, until the snap peas are crisp-tender and still bright green.
Remove the pot from heat and uncover. Stir in 1 cup of fresh bean sprouts. Taste the stew and adjust the seasoning with salt or additional spices as needed.
Ladle the stew into shallow serving bowls and top each portion with a small handful of additional fresh bean sprouts. Serve immediately.
