Middle Eastern Turkey and Carrot Stew

Middle Eastern Turkey and Carrot Stew

Here is a creation from one of my 17DD Blog community members, Sarah M. She couldn’t quite find what she was looking for, so she combined two recipes she found and came up with her own creation.

Middle Eastern Turkey and Carrot Stew

Ingredients:

1 pound lean ground turkey

2 small onions, diced

1/2 bulb garlic, minced

3 carrots, halved and sliced

1/2 teaspoon nutmeg

1/2 teaspoon allspice

1 teaspoon cinnamon

1 teaspoon salt

1 teaspoon pepper

1 teaspoon coriander

1 small can tomato juice (V8) *or* 1 small can tomato sauce (Torey’s edit)

14 oz can diced tomatoes

1/2 cup water

Broccoli or brown/basmati rice for serving (optional)

Directions:

In a large pan over medium-high heat, add turkey and brown.

Next, add vegetables to turkey mixture and sauté until onions are tender.

Add spices to mixture to toast, about 1 minute.

Add tomatoes, tomato juice and water and simmer until carrots are tender, about 30 to 40 minutes.

Serve over steamed broccoli, or if on Cycle 2 or 3, serve over brown or basmati rice.

Yields 4 Servings

Approved all cycles.

Photo courtesy of Sarah M.

Original article and pictures take 17ddblog.com site