Cajun-style Turkey & Bean Stew with Sweet Potato & Coriander Yoghurt

Serving size

1 person 2 people 4 people

Ingredients

15ml hot honey

(honey, chilli extract)
1 tbsp Cajun spice mix

(Cumin, Black Pepper, Sea Salt, Fennel, Green Cardamom, Coriander, Rubbed Oregano, Rubbed Thyme, Paprika Flakes, Cayenne Pepper.)
1 small sweet potato
2 tsp pumpkin seeds
300g British turkey breast mince
230g cannellini beans

(Rehydrated cannellini beans, water, salt, antioxidant: ascorbic acid.)
1 onion
2 garlic clove
80g greek style yoghurt (Milk)
1 handful of fresh coriander
1 unwaxed lime
2 tbsp tomato purée

Allergens

Contains: Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	88Kcal	497Kcal
	367kJ	2080kJ
Fat	2.5g	14g
of which saturates	0.8g	4.5g
Carbohydrates	8g	48g
of which sugars	3.6g	21g
Protein	7.8g	44g
Salt	0.16g	0.91g
Fibre	1.8g	10g

Ingredients

230g cannellini beans (use half)

(Rehydrated cannellini beans, water, salt, antioxidant: ascorbic acid.)
2 tbsp tomato purée (use half)
2 tsp pumpkin seeds (use half)
80g greek style yoghurt (use half) (Milk)
1 handful of fresh coriander (use half)
1 unwaxed lime (use half)
2 garlic clove
1 onion (use half)
1 small sweet potato (use half)
150g British turkey mince
15ml hot honey (use half)

(honey, chilli extract)
1 tbsp Cajun spice mix (use half)

(Cumin, Black Pepper, Sea Salt, Fennel, Green Cardamom, Coriander, Rubbed Oregano, Rubbed Thyme, Paprika Flakes, Cayenne Pepper.)

Allergens

Contains: Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	84Kcal	501Kcal
	352kJ	2098kJ
Fat	2.4g	14g
of which saturates	0.8g	4.5g
Carbohydrates	8g	49g
of which sugars	3.5g	21g
Protein	7.5g	45g
Salt	0.15g	0.89g
Fibre	1.7g	10g

Back

High protein 1/3 daily fibre New 6 plants Low sat fat

Cajun-style Turkey & Bean Stew with Sweet Potato & Coriander Yoghurt

Prep time: 15 mins

Total time: 35 mins

Cuisine: South American

Food group: Poultry

A warming stew, perfect for the colder weeknights. Tender British turkey joins creamy cannellini beans in a comforting stew, infused with warm Cajun spices. Bright roasted sweet potato are stirred at the end. Drizzle with a cooling coriander yoghurt and sprinkle with crunchy pumpkin seeds, for the perfect bite.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
Line a baking tray with parchment paper
Pull out a medium frying pan, 2 small bowls & a sieve

Get started

Dice the sweet potato into 2cm chunks (peel optional) and add to the lined baking tray and toss with 1 tsp olive oil, salt and pepper
Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden

Do the prep

Finely dice half the onion, thinly slice the remaining. Finely chop or crush the garlic. Finely chop the coriander. Drain and rinse the beans
In a small bowl, combine the sliced onion with the juice from half the lime and a pinch of salt. Set aside to pickle
In the other small bowl, combine half the yoghurt with half the coriander, 1 tbsp water (1/2 tbsp for 1 person), salt and pepper

Build the stew

Heat the medium frying pan with 1 tsp olive oil on medium-high heat. Once hot, add the diced onion and turkey and season with salt and pepper. Cook for 5 mins, until golden brown, breaking up the mince with a wooden spoon. Season with salt and pepper
Add the garlic, tomato puree, hot honey and Cajun spice (add less for less heat) and cook for a further 2 mins, then stir in the beans and 250ml hot water (125ml for 1 person). Bring to a simmer and cook for 6-7 mins, until reduced slightly

Finish & plate up

Remove the turkey pan from the heat, then stir in the sweet potato, remaining yoghurt, remaining coriander and a squeeze of lime. Season to taste. Add a splash of water if it's too dry
Share the turkey stew between bowls, drizzled with the coriander yoghurt. Top with the pumpkin seeds and pickled onion, and garnish with any remaining lime, cut into wedges