Preparation time 15 minutes, Cooking time 1¾ hours
1 tablespoon olive oil
2 red onions, chopped
1 carrot, peeled and diced
1 celery stick, diced
1 red pepper, cored, deseeded and chopped
1 yellow pepper, cored, deseeded and chopped
1 red chilli, deseeded and finely chopped
1 teaspoon smoked paprika
1 teaspoon ground cumin
bunch of coriander, roughly chopped
400 g (13 oz) cooked turkey, roughly chopped or shredded
400 g (13 oz) can butter beans, rinsed and drained
2 x 400 g (13 oz) can chopped tomatoes
juice of 1 lime
600 g (1¼ lb) cooked basmati rice, to serve
Heat the oil in a flameproof casserole, add the onions, carrot, celery, peppers and chilli and cook for 5 minutes. Add the paprika, cumin and chopped stalks of the coriander, and cook for a further 5 minutes, stirring occasionally, until the vegetables are softened. Add the turkey, beans and tomatoes, mix well and cover with a lid.
Transfer to a preheated oven, 180°C (350°F), Gas Mark 4, for 1½ hours, checking every 30 minutes and adding a little water if it starts to look dry.
Remove from the oven, stir in the lime juice and chopped coriander leaves. Serve with the cooked rice.
For turkey & rice noodle stir-fry, cook 300 g (10 oz) rice noodles according to the packet instructions. Heat 1 teaspoon sunflower oil in a wok and fry 400 g (13 oz) cooked turkey, sliced into strips, for 2 minutes.
Add 325 g (11 oz) trimmed green beans, 1 sliced red onion and 2 sliced garlic cloves and stir-fry for a further 4–5 minutes. Stir in the juice of 1 lime, 1 teaspoon chilli powder, 1 diced red chilli and 1 tablespoon gluten-free fish sauce. Add 1 tablespoon chopped mint, 2 tablespoons chopped coriander and the drained rice noodles and toss well before serving. Calories per serving 441