Ginger Sweet Potato Stew

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Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 4 servings
Calories: 706kcal

Ingredients

  • 1 tbsp Extra-virgin olive oil
  • 3/4 lb Ground turkey
  • 1/4 cup Onion small dice
  • 1 tbsp Fresh ginger peeled and minced
  • 3 cloves Garlic minced
  • ½ tsp Ground coriander ground
  • ½ tsp Ground cumin
  • ½ tsp Ground turmeric ground
  • 1 tsp Red pepper flakes optional
  • 4 cups Chicken broth
  • 1 lbs Sweet potatoes peeled and diced into 1-inch pieces
  • ½ cup Wild rice
  • 1.5 cups Coconut milk
  • 3 cups Kale stems removed and leaves chopped
  • 4 tbsp Mayonnaise
  • 1 - 2 tsp Lemon juice
  • 1 tsp Garlic powder
  • 2 tbsp Scallions chopped
  • 2 Naan bread or pita
  • 2 tbsp Fresh cilantro garnish
US Customary - Metric

Instructions

  • Heat the oil in a pot over medium heat. Add the turkey and brown, breaking it up into smaller pieces. Add the onion, garlic, ginger, coriander, cumin, turmeric, and red pepper flakes (if using); sauté for 3-4 minutes.
  • Stir in the broth, sweet potatoes, and rice. Season with salt and pepper. Cover with a lid and bring to a simmer for 20 minutes.
  • Stir in the coconut milk and kale. Cover with a lid and simmer until the rice is tender, about 15-20 minutes.
  • In a bowl, whisk the mayo, lemon juice, garlic powder, scallions, salt and pepper. Taste and adjust any seasoning as needed.
  • Heat a non-stick pan over medium heat. Warm the naan on both sides to golden brown. Cut into triangles.
  • Portion the soup and garnish with cilantro, serve with naan and lemon garlic aioli.

Nutrition

Calories: 706kcal | Carbohydrates: 76g | Protein: 38g | Fat: 30g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 1431mg | Potassium: 1521mg | Fiber: 12g | Sugar: 8g | Vitamin A: 21295IU | Vitamin C: 83mg | Calcium: 204mg | Iron: 7mg

Ginger Sweet Potato Stew

No ratings yet
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Servings 4 servings
Calories 706 kcal

Ingredients
 
 

  • 1 tbsp Extra-virgin olive oil
  • 3/4 lb Ground turkey
  • 1/4 cup Onion small dice
  • 1 tbsp Fresh ginger peeled and minced
  • 3 cloves Garlic minced
  • ½ tsp Ground coriander ground
  • ½ tsp Ground cumin
  • ½ tsp Ground turmeric ground
  • 1 tsp Red pepper flakes optional
  • 4 cups Chicken broth
  • 1 lbs Sweet potatoes peeled and diced into 1-inch pieces
  • ½ cup Wild rice
  • 1.5 cups Coconut milk
  • 3 cups Kale stems removed and leaves chopped
  • 4 tbsp Mayonnaise
  • 1 - 2 tsp Lemon juice
  • 1 tsp Garlic powder
  • 2 tbsp Scallions chopped
  • 2 Naan bread or pita
  • 2 tbsp Fresh cilantro garnish

Instructions
 

  • Heat the oil in a pot over medium heat. Add the turkey and brown, breaking it up into smaller pieces. Add the onion, garlic, ginger, coriander, cumin, turmeric, and red pepper flakes (if using); sauté for 3-4 minutes.
  • Stir in the broth, sweet potatoes, and rice. Season with salt and pepper. Cover with a lid and bring to a simmer for 20 minutes.
  • Stir in the coconut milk and kale. Cover with a lid and simmer until the rice is tender, about 15-20 minutes.
  • In a bowl, whisk the mayo, lemon juice, garlic powder, scallions, salt and pepper. Taste and adjust any seasoning as needed.
  • Heat a non-stick pan over medium heat. Warm the naan on both sides to golden brown. Cut into triangles.
  • Portion the soup and garnish with cilantro, serve with naan and lemon garlic aioli.

Nutrition

Calories: 706kcalCarbohydrates: 76gProtein: 38gFat: 30gSaturated Fat: 18gTrans Fat: 1gCholesterol: 52mgSodium: 1431mgPotassium: 1521mgFiber: 12gSugar: 8gVitamin A: 21295IUVitamin C: 83mgCalcium: 204mgIron: 7mg
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