Leftover Moroccan turkey and harissa stew
|Nutritional values per portion|
Preparation time: 20 mins
Cooking time: 40 mins
3 tbsp olive oil
1 onion, 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
400g leftover cooked British turkey, cut into bite size pieces
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 pan and cook the onion for 3-4 minutes. Add the garlic, canned tomatoes, harissa, cinnamon and stock. Cover and simmer for 10 minutes.
Add the butternut squash and baby corn and simmer for 20 minutes.
Add the cooked turkey, sugarsnap peas and cherry tomatoes and cook uncovered for 5 minutes or until the tomatoes soften and the turkey heats right through.
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.