Coconut Curry Turkey and Potato Stew

  • 1 lb. ground turkey
  • 4 potatoes – I used two golden, one sweet potato, and one Japanese sweet potato
  • 1 yellow onion
  • 1 orange bell pepper
  • 1 yellow bell pepper
  • 3 carrots
  • 3 cloves garlic
  • 1 can of diced tomatoes
  • 2 cans unsweetened coconut milk
  • 2 cups water
  • 1 1/2 Tbsp. curry powder
  • 1 tsp. garlic salt
  • 1/2 tsp. black pepper
Garnish Ingredients
  • Bok choy
  • fresh jalapenos
  • cilantro

In a large soup pot sauté the diced onion, bell peppers, and carrots. Remove from pot and brown the turkey, seasoning with garlic salt, curry powder, and pepper. Meanwhile, peel and chop the potatoes into large chunks.

Add everything back to the pot and stir in a can of diced tomatoes, two cups of water, and two cans of coconut milk.

Add sliced garlic cloves and bring to a boil until potatoes and carrots are tender. Taste for seasoning. Scoop into a soup bowl and garnish with fresh Bok choy, jalapenos, and cilantro.

Wine Pairing Suggestion

Kettmeir Pinot Grigio 2020

**Serves 6

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