3
large red skinned potatoes, cut into 1 inch chunks (about 2 cups)
14
ounces coconut milk
1
(14.5 ounce) can Muir Glen™ organic diced tomatoes
1/2
teaspoon salt, or to taste
1/4
teaspoon pepper
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Steps
1
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the onion to the pan and sauté for 3-5 minutes, until slightly tender. Add the ginger, garlic, curry powder, and cumin and sauté for another 2 minutes.
2
Pour the broth into the pan and stir, making sure to scrape up any browned bits on the bottom of the pan because they have a lot of flavor.
3
Stir in the coconut milk and potatoes. Let simmer for 5 minutes. Then add the turkey, tomatoes and carrots. Simmer until vegetables reach desired tenderness. Season the stew with salt and pepper to taste, if desired.
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No nutrition information available for this recipe
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