Hearty Nepalese-Style Turkey & Sweet Potato Stew

Today, I’m making a warm and hearty Turkey and Sweet Potato Stew infused with aromatic Nepalese spices. This dish is packed with flavor and can be enjoyed with rice, roti, or even as a comforting soup. For an extra touch of freshness, I’ll be adding baby spinach at the end—but that’s completely optional! Enjoy!

Serves 5 to 6 as a side dish

Cooking time 40 minutes

Prep : 15 minutes

Ingredients: 

Main Ingredients:

• 700g boneless turkey, cut into bite-sized pieces

• ¼ tsp turmeric powder

• 2 tbsp olive oil

• 450g sweet potatoes, chopped into 1-inch cubes

• 1 large onion, thinly sliced

• 2 medium tomatoes, finely chopped

• 2 bay leaves

• 1 tbsp tomato paste

• 3 cups chicken stock

• 1 tsp cumin seeds

• A handful of chopped fresh coriander

• 200g baby spinach (optional)

• Salt to taste

Spices to Grind:

• 3 cloves garlic

• 1-inch piece ginger

• 3 piri piri chilies (or any hot chilies of choice)

• ½ tsp black peppercorns

• 1 small cinnamon stick

• 4 green cardamom pods

• 4 cloves

Powdered Spices:

• ½ tsp coriander powder

• ½ tsp cumin powder

• ½ tsp chili powder

• ½ tsp garam masala

• ¼ tsp turmeric powder

Instructions:

1. Marinate the Turkey:

   • In a bowl, combine the turkey with ¼ tsp turmeric, salt, and 1 tbsp olive oil. Mix well and set aside for at least 15 minutes.

2. Prepare the Ingredients:

   • Wash and chop the sweet potatoes into 1-inch cubes.

   • Thinly slice the onion and finely chop the tomatoes.

   • Grind the garlic, ginger, piri piri chilies, black peppercorns, cinnamon, cardamom, and cloves into a smooth paste using a mortar and pestle.

3. Cook the Base:

   • Heat a heavy-based pot over medium heat and add 1½ tbsp olive oil.

   • Once the oil is hot, add 1 tsp cumin seeds and let them sputter.

   • Add the sliced onions with a pinch of salt and cook, stirring occasionally, until they caramelize.

4. Cook the Turkey:

   • Add the bay leaves and marinated turkey to the pot. Stir well and cover with a lid.

   • Cook until the meat releases its juices and starts to fry, about 10–15 minutes, stirring occasionally to prevent burning.

5. Add the Spices and Tomatoes:

   • Stir in the ground spice paste, followed by the powdered spices and 1 tbsp tomato paste.

   • Cook for 2 minutes, stirring constantly to prevent sticking.

   • Add the chopped tomatoes, mix well, and cook until they soften and blend into the sauce.

6. Add the Sweet Potatoes and Broth:

   • Add the chopped sweet potatoes and mix well.

   • Pour in 2 to 3 cups of chicken stock, stir to combine, and cover with a lid.

   • Simmer for 15 minutes, or until the sweet potatoes are tender.

7. Final Touches:

   • Adjust salt to taste.

   • Stir in a handful of chopped fresh coriander for a burst of flavor.

   • If using, add baby spinach, cover the pot for a minute, then uncover and stir to mix well.

8. Serve & Enjoy!

   • This dish is deeply satisfying and pairs beautifully with steamed rice, warm roti, or even enjoyed as a rich soup.

   • Enjoy your delicious Turkey and Sweet Potato Stew!

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