Diced turkey and peanut butter stew with courgette spaghetti. Gluten, dairy and onion free. Low carb.

Posted by & filed under Health and Fitness.

 

  • 800 gm/28 oz diced turkey
  • 1 tblspn coconut oil
  • 2 tblspns peanut butter – or other nut butter
  • ½ pint/240 ml hot stock/water
  • 3 – 4 medium sized tomatoes, de-seeded and chopped up
  • 1 chilli, de-seeded and chopped up
  • ¼ tsp mixed spice.
  • Chopped coriander leaves – optional
  • 3 – 4 medium sized courgettes

Serves 4.

  1. Heat the olive oil over a medium heat and then add the diced turkey and stir about until slightly browned.
  2. Put the peanut butter in the hot stock or water and stir until dissolved.
  3. Add the peanut butter, chilli and mixed spice to the turkey.
  4. Cover and simmer for 1 – 1½ hours.
  5. Check it for seasoning, adding celtic sea salt and maybe a little chilli powder – sometimes prolonged cooking weakens the flavourings.
  6. Put the serving bowl and serving dishes on to warm.
  7. Spiralise the courgettes, using the latest new fangled gadget, the spiraliser, or a Zyliss julienne peeler.
  8. The ‘spaghetti’ can be eaten raw or briefly heated – probably best done in a frying pan with an extremely thin layer of boiling salted water, to which you add the courgette spaghetti, and rapidly toss in the water then drain.
  9. Put the noodles into the serving bowl and pour the turkey sauce over.
  10. Chopped coriander leaves would make a nice addition.

Serve with a green vegetable.

I read about the Zyliss julienne peeler on the linked website.  They cost under £10, whereas a spiraliser costs around £30, depending upon which one you buy.  The advantage of a julienne peeler is principally cheapness and you can better choose how big or small to make the unused core of the vegetable, plus it is small and easily lives in a drawer.  A spiraliser is considerably easier and quicker to use, and has more options for chopping/twirling the veg, but is more expensive and you always end up with a thin core – which you don’t really need if that veg is, say, a sweet potato.  Plus a spiraliser is big and won’t fit in the knife drawer.  A final comparison: the julienne peeler’s spaghetti will be short – the length of the vegetable – whereas the spiraliser makes the most enormously long strands.   For some of us, this is huge fun to eat, reminding us of our early spaghetti fork twirling experiences.  For others, this is a messy nuisance and they will want to chop up the vegetable noodles.

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