- 3 tbsp olive oil
- 6 British turkey breast fillets, each cut into 3 pieces
- 1 large onion, roughly chopped
- 4 garlic cloves, crushed
- 400g can chopped tomatoes
- 2 tbsp harissa paste
- 1 cinnamon stick
- 900ml turkey stock
- 450g peeled and diced butternut squash
- 150g baby corn
- 150g sugarsnap peas
- 225g cherry tomatoes
- 2 tbsp cornflour
- handful chopped mint
- handful chopped coriander
- salt and freshly ground black pepper
Heat the oil in a large heavy based acsserole dish or saucepan.
Add the turkey and cook for 4-5 minutes until browned.
Remove from the pan and set aside.
Add the onion and cook the onion for 3-4 minutes until softened slightly.
Stirr in the garlic, canned tomatoes, harissa, cinnamon and stock.
Cover and simmer for 10 minutes.
Return the turkey to the pan and stir in the butternut squash and baby corn, cover and simmer for 20 minutes.
Scatter over the sugarsnap peas and cherry tomatoes and cook uncovered for 5 minutes or until the tomatoes soften.
Mix the cornflour with 2 tbsp of water.
Stir this paste into the stew and simmer until thickened.
Stir in the mint and coriander and season to taste.
Serve with crusty bread to mop up the juices.