This delicious stew thickened with a little cornflour is equally as good with turkey or without as a vegetarian dish. Serve on its own or with warm crusty bread, rice or potatoes. This dish also freezes well. Tamarinds is a thick substance which has a sweet, sour taste, if you don’t have any to hand add a few drops of Worcestershire sauce and seasoning.
Approx cost: £3.3 or 85p per portion
Total time: 35 minutes
- 150 g turkey steaks (trimmed and cubed)
- 1 tablespoon of olive oil
- 1 onion (peeled and diced)
- 2 cloves of garlic (peeled and diced)
- 2 carrots (peeled and diced)
- 1 sweet potato (peeled and diced)
- 1 can of kidney beans (drained and washed)
- 1 can of cannelini Beans (drained and washed)
- 1 can of chopped tomatoes
- 500 mls of vegetable stock
- 1 tablespoon of cornflour
- 1 teaspoon Thyme (dried)
- 1 teaspoon Parsley (dried)
- 1 teaspoon tamarind sauce (optional)
- Heat the oil in a saucepan, add the onions and fry for 1-2 minutes. Add the turkey and cook and stir for 5-6 minutes. Add the garlic and cook for a further minute.
- Add the cornflour and stir in.
- Add the rest of the ingredients. Stir gently. Increase the heat, bring to the boil. Once boiled, turn down the heat, cook for 20-25 minutes until thickened and the turkey is cooked.
- Taste and season if necessary.
- Leftovers? Blitz to make a soup. Add more stock if required. Delicious with a spoonful of natural yoghurt.