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Turkey and potato stew in tomato sauce with carrots, celery and spinach, topped with Greek yogurt, black pepper and parsley, in a glass meal prep container

Turkey and Potato Stew with Vegetables and Greek Yogurt

A cozy tomato-braised stew with lean ground turkey, soft cracked potatoes, carrots, celery and spinach, topped with Greek yogurt and parsley. About 46 g of protein per serving.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 2 servings
Calories: 525
Ingredients Method Notes

Ingredients
  

  • 2 tsp olive oil
  • 12 oz 93% lean ground turkey about 340 g
  • 1 small onion diced
  • 2 stalks celery diced
  • 2 medium carrots diced
  • 2 garlic cloves minced
  • 1 tsp smoked paprika
  • ½ tsp dried oregano
  • 1 bay leaf
  • 2 medium potatoes about 7 oz / 200 g, peeled and cracked into irregular chunks
  • 1 14.5-oz can crushed tomatoes
  • ¾ cup water or low-sodium broth
  • 2 cups fresh spinach
  • salt and black pepper to taste
  • ½ cup nonfat plain Greek yogurt for topping
  • fresh parsley to serve

Method
 

  1. Heat the oil in a pot over medium-high heat and brown the turkey for 5–6 minutes, breaking it up with a spoon.
  2. Add the onion, celery and carrots and cook for 4–5 minutes, until soft. Stir in the garlic, paprika and oregano for 30 seconds.
  3. Crack the potatoes: make a small cut in the potato with a knife and twist the blade to break off an irregular chunk. Repeat until the whole potato is in rough 1-inch pieces. Add them to the pot.
  4. Add the crushed tomatoes, water and bay leaf. Bring to a boil, cover and simmer on low for 25 minutes, stirring now and then, until the potatoes are very tender and the sauce has thickened.
  5. Remove the bay leaf, stir in the spinach until it wilts and season with salt and pepper.
  6. Divide between 2 containers. Top with a spoonful of Greek yogurt, black pepper and parsley just before eating.

Notes

Why crack the potatoes: the rough edges release starch into the sauce, which makes the stew thicker and creamier than neatly diced potatoes.
Meal prep: keeps 3–4 days in the fridge. It freezes for up to 3 months, though the potatoes turn slightly softer. Freeze it without the yogurt.