Turkey, Bean and Tomato Stew

This is a really lovely dish that is perfect for a damp, cold evening when all that will do is a steaming bowl of hot stew. This is not a typical stew, it is much healthier and doesn’t have such a heavy feel. It has a lovely spice which also helps you warm up and the beans provide bulk without having to serve with potatoes or similar. It is a colorful dish so should appeal to kids as well. Feel free to adjust the spices to your taste.

 Turkey, Bean and Tomato Stew (Serves 4)

1tbsp olive oil

1/2 large courgette, sliced into discs

7-8 button mushrooms, quartered

1 yellow pepper, cut into large chunks

1 red pepper, cut into large chunks

2 onions, diced

2-3 garlic cloves, minced

1tsp coriander

1/2-1tsp chili powder

1 can chopped tomatoes or 5-6 ripe tomatoes, roughly chopped

400g can mixed beans, drained and rinsed

400-500g turkey breast chunks

2tsp cornflour mixed with 2-3tsp water to make a paste

1/2 lemon,

4tsp creme fraiche

salt and pepper

• Heat the oil in a deep frying pan, add the onion and garlic and fry over a medium heat until softened.
• Add the chopped courgette, mushrooms and peppers and cook until all the vegetables are softened.
• Sprinkle the spices over and mix to combine. Add the chopped tomatoes, mixed beans, turkey breast and cornflour mixture.
• Cook until the mixture thickens. Add a little water if the sauce is too thick.
• Season generously with salt and pepper and serve steaming hot with a teaspoon of creme fraiche and a squeeze of lemon juice.