Mar 9

Mar 9 African Turkey Cashew Stew

This is a unique stew that is inspired by an African Peanut Stew that I made-over a recipe from Better Homes and Gardens magazine. The biggest change was switching cashews for peanuts, making this Whole30 and Paleo approved. This is perfect for these random, chilly Spring nights. It is creamy without dairy, spicy without blowing your mouth out, and filling while still being a soup. Ainsley actually asked me to make this for lunch every day because it was so tasty. So there you go - endorsed by a 5 year old!

This would also be perfect after Thanksgiving, giving leftover turkey a whole new flavor and bringing life to something you might be tired of. After "Turkey Day" you will also probably have extra sweet potatoes and broth hanging around in your pantry, so it's a no-brainer!

To be honest, I have no idea how authentic this stew is, but I do know it is delicious. I researched a few different recipes online and they are pretty similar. Some of those added okra, eggplant, green beans, jalapenos, or greens. So clearly, this soup is adaptable to what you have in your house and what you like!

African Turkey Cashew Stew

Inspired by Better Homes & Gardens

1 lb turkey breasts
1 bunch green onions, thinly sliced, white and green parts separated
2 bell peppers, large dice
1 tablespoon coconut oil
2 tablespoons chopped ginger
4 cloves garlic, minced
2 teaspoons ground coriander (cilantro)
2 teaspoons cumin
1 teaspoon red pepper flakes
6 cups compliant chicken broth
2 medium sweet potatoes, diced
1 cup cashew butter
2 tablespoons tomato paste
1 15oz can crushed tomatoes
salt and pepper
Top with cilantro, cashews, and green onion tops

- Preheat the oven to 400. Place the turkey breasts in a baking dish and season with salt and pepper. Bake the turkey for about 30 minutes. It is done when the turkey temperature is 165 internally. When cooked through, remove and cool for a few minutes. Chop into bite-sized chunks and set aside.

- While the turkey is cooking, get started on the soup. Heat the coconut oil in a large dutch oven on medium-high heat. Add the white parts of the green onions and the bell peppers, cook for approximately 5 minutes, stirring occasionally. Add the spices, garlic, and ginger, season with salt and pepper. Cook for about a minute until the spices are fragrant, add the broth and sweet potatoes. Bring to a boil, reduce the heat to medium and cook for about 15 minutes, or until the sweet potatoes are tender.

- Ladle about one cup of warm broth into a large meauring cup and add the cashew butter. Whisk until smooth and add the tomato paste. Then whisk again until it is fully combined.

- Add the cashew sauce, crushed tomatoes, and turkey into the stew and stir until it is all incorporated. Cook on medium-low heat for 5-10 minutes, with the cover on, stirring once in a while.

- Serve with roasted cashews, cilantro, and the sliced green parts of green onions

Since I didn't have any pre-cooked turkey, I did a simple baked version with salt and pepper. If you are using leftover cooked turkey, skip this step; again, this is perfect for after Thanksgiving. Chicken would also be a great subtitute so don't be afraid to use what you have!