Curried Eggplant Stew

Curried Eggplant Stew

Traditional stew takes on a new form with the spice from curry paste, eggplant, mushrooms, and turkey.

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Yield1 Serving
Prep Time (mins)
  • Ingredients
  • Nutrition
  • 3 oz Ground turkey breast
  • 2 tsps Dr. Sears' Zone Extra Virgin Olive Oil
  • 1 cup Eggplant - peeled and diced
  • 1/2 cup Onion - chopped
  • 1 cup Mushrooms - sliced
  • 1 1/2 cups Canned tomatoes - diced with juice
  • 1 tbsp A Taste of Thai Red Curry Paste
  • 1/2 cup Strawberries - dessert
Calories 354
Total Fat 11g
Carbohydrates 40g
Fiber 10g
Protein 28g

Instructions

  1. In Dutch oven or deep skillet, brown meat in olive oil.
  2. Add vegetables. Stir in curry paste.
  3. Cook over medium-high heat, stirring until mixture starts to steam. (It will be a little dry at first, but as the eggplant cooks, it will get moist.)
  4. Cover, reduce heat to low and simmer for about an hour, stirring occasionally, until eggplant is tender.
  5. Have strawberries for dessert.