The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Sweet Harissa Turkey Stew with Chermoula Yoghurt
A warming stew that packs in protein and fibre. Sizzle British diced turkey with spicy harissa paste. Add beluga lentils, kale and peppers. Top with a creamy tahini yoghurt – brightened our fragrant, citrussy North African spice mix.
Prep in 10
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 8 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 50g honey
- 2 pepper
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 2 tbsp chermoula paste (Rapeseed Oil, Lemons (Lemon, Water, Salt), Onions, Capers, Garlic, Red Chilli, Turmeric, Cumin, Coriander Leaves, Coriander Seeds, Sweet Paprika, Parsley)
- 2 tbsp tahini (Sesame)
- 600g British diced turkey breast
- 480g black beluga lentils (drained) (Wheat, Mustard, Soya, Cereals Containing Gluten) (Organic beluga black lentils and water)
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 2 tbsp sweet harissa paste (Rapeseed Oil, Water, Raisins, Apricot, Capers, Garlic, Balsamic Vinegar, Paprika Flakes, Cayenne Flakes, Salt, Rice Flour, Black Pepper, Oregano, Rose Petals, Ginger, Nutmeg, Turmeric, Cumin, Cardamom, Cloves, Cinnamon, Citric Acid)
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 2 shallot
- 160g sliced kale
Nutritional Information
Calories: 602
Protein: 47g
Carbs: 44g
Fat: 28g
Sweet Harissa Turkey Stew with Chermoula Yoghurt
A warming stew that packs in protein and fibre. Sizzle British diced turkey with spicy harissa paste. Add beluga lentils, kale and peppers. Top with a creamy tahini yoghurt – brightened our fragrant, citrussy North African spice mix.
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Cooking Instructions
- Dice the peppers into 2cm cubes. Roughly slice the shallots. Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the turkey, shallots, honey, harissa, peppers and garlic & herb paste. Cook for 6-8 mins, until golden. Season lightly with sea salt.
- Drain and rinse the lentils. Add the lentils and sundried tomato paste to the pan, along with 300ml hot water. Crumble in the stock cube and stir. Bring to a boil, then simmer for 4-6 mins, until the sauce thickens.
- Make the chermoula yoghurt; in a small bowl, mix the tahini, yoghurt and chermoula. Add a pinch of sea salt and 3-4 tbsp water, to create a drizzling consistency.
- In the final 2 mins of cooking, add the kale to the turkey pan and stir to wilt. Check your turkey pieces are cooked through; the meat should be white with the juices running clear. Season with sea salt (to taste).
- Serve the harissa turkey in bowls and drizzle over the chermoula yoghurt.
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