I don’t think there’s much more appealing, when it comes to cooking, than easy, tasty and healthy dishes. My original blog – Endorphin Stew – was influenced hugely by the fact that I love making stews and casseroles. When it comes to meal prep – extending beyond the standard chicken, veg and rice makes the week ahead a bit more exciting. I love how the flavours always mix together as the vegetables sweat under heat and how the tastes become even deeper when you store casseroles overnight in the fridge. I really enjoyed this one. Please let me know what you think!
- Onion, 1, medium
- Carrots, 4, medium
- Bay leaves, 4
- Butter, 1 heaped tbsp
- Tomato purée, 1 tbsp
- Veg stock, 1
- Turkey strips, 400 g
- Paprika, 1 tbsp (sweet or smoked)
- Cumin, 1 tbsp
- Lime, 1/2
- Salt & pepper to taste
- Honey, 1 tbsp
- Flour, 2 tbsp
- Bell pepper, 2, medium
- Garlic cloves, 2, large
- Preheat the oven at 180 degrees Celsius.
- Dice and chop the onion and garlic and add to a large casserole dish, along with the bay leaves.
- Add the stock cube to a measuring jug, followed by the butter, tomato purée, flour, lime juice and honey. Add approx. 400 mL of boiling water and mix well.
- Chop the carrots and peppers well and add them to the casserole dish.
- Add the cumin, paprika, salt and pepper and mix well.
- Pour the wet contents into the casserole dish and mix further.
- Add the dish to the oven and cook for 50 mins, stirring the contents of the dish halfway. Afterwards, it’s ready to serve!