Entree Recipes > Vegetable Turkey Stew
March 30, 2009 by admin
Ingredients
- 150 eggplant
- 200 g. potato
- 150 g. zucchini
- 300 g. ground turkey (see Notes)
- 800 g. peeled whole tomatoes (no salt/sugar added) 2 14.5-oz cans)
- 13 tbsp. CapTri®
- 150 g. yellow squash
- 200 g. cauliflower
- 200 g. onion
- 3 tsp. garlic powder
Chop up vegetables into bite size chunks and place in Dutch oven with ½ cup (8 tbsp.) CapTri® and 2 tbsp. garlic powder. Cut turkey into bite size chunks and place in nonstick skillet with 1/3 cup (5 tbsp.) CapTri® and 1 tsp. garlic powder. Sauté over low to medium heat until brown.
Add turkey to vegetables and cook on top of stove for about five minutes, while stirring. Add blended tomatoes and simmer 30 to 40 minutes on low heat.
Excellent over any kind of rice.
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