Persian Turkey and Butternut Squash Stew
Deeply browned turkey and tender squash simmer in a warmly spiced, tangy sauce with just a hint of apricot, finished with fresh mint.
Fits Celiac, Hashimoto's, Pregnancy and 9 more diets
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Ingredients
- 200 g ground turkey, around 15% fat
- 1 tbsp olive oil
- ½ tsp salt
- ½ yellow onion, finely chopped
- 2 cloves garlic, minced
- ½ tsp ground cumin
- ¼ tsp ground cinnamon
- ½ tsp ground coriander
- 250 g butternut squash, peeled and cut into 2 cm cubes
- 150 ml gluten-free chicken stock
- 10 g dried apricots, finely chopped
- 1 tbsp apple cider vinegar
- 60 g kale, stemmed and chopped
- 1 tbsp fresh mint, chopped
Method
- Season turkey; brown it hard in hot oil until deeply crisped.6 min timer
- Stir in onion and garlic; cook until browned, then toast spices briefly.5 min timer
- Add squash, stock, apricots, and vinegar; cover until squash is tender.15 min timer
- Uncover, stir in kale, and reduce until the sauce clings.3 min timer
- Finish with mint and serve the thick stew in a warm bowl.
Why it works
- Celiac disease: Gluten-free chicken stock keeps hidden gluten out of the turkey and squash stew.
Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
Cooking for more than one diet?
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This recipe also fits: Hashimoto's recipes, Pregnancy recipes, Toddlers recipes, Dairy-free recipes, Alpha-gal recipes, High blood pressure recipes, Heart health recipes, Gluten-free recipes, Crohn’s and colitis recipes, High cholesterol recipes, Paleo recipes, One pan recipes, Quick recipes, Gluten-free dairy-free recipes.