Whole30 Creamy Turkey and Veggie Stew

Name: Whole30 Creamy Turkey and Veggie Stew
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 5
Cuisine: Asian
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

Recipe GLPR659b483151ba89

Asian

Soup

50 min

314 cal

Servings: 5

Stovetop

SNAP eligible

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.

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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.

Comments

Grocery List Plus Editorial Staff4

This stew leans heavily on Whole30 staples that are available across Charlotte chains, but fish sauce and coconut aminos require a deliberate stop at either Harris Teeter or ALDI, adding time to a weeknight. The cost per serving runs to roughly $3.50–$4.00 once you factor in ground turkey and full-fat coconut milk, which is reasonable but not budget-friendly. The 50-minute estimate is honest for cooking time, though chopping the sweet potato, bell pepper, scallions, and garlic before you start adds another 10 minutes in practice. This is a one-pot braise that reheats beautifully and feeds a family of five, though the warm spice profile and fish sauce funk will read as adventurous rather than comforting to younger palates, and leftovers are best made on purpose rather than worked in around pickier eaters.