Spicy Turkey Hotpot
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Prep Time
15 MINS
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Cook Time
50 MINS
- KCals 437
- Carbs 46G
Ingredients
- 500 g turkey breast steaks cut into strips
- 2 peppers sliced
- 1 onion sliced
- 1 courgette cut in half lengthways and sliced into half moons
- 400 g tin of chopped tomatoes
- 400 g tin of black beans drained and rinsed
- 4 cloves of garlic crushed
- 4 tsp fajita seasoning
- 1 tsp cumin
- 1 chicken stock cube made up with 250ml boiling water
- 10 g fresh coriander chopped
- 550 g potatoes peeled and cut into half cm slices
- 40 g reduced fat mature Cheddar cheese finely grated
- low calorie cooking spray
- salt and freshly ground black pepper
Instructions
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Preheat the oven to 190ºC.
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Spray a large frying pan with low calorie cooking spray and fry the turkey, onion and peppers over a medium heat for 7-8 minutes, until the turkey is opaque, and the onions have softened.
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Add the garlic and spices to the pan, and continue cooking for another 2 minutes, allowing the spices to become fragrant.
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Stir in the tomatoes and stock and add the courgette. Bring to the boil, then reduce the heat and simmer for 10 minutes.
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While the turkey is cooking, place the potato slices in a saucepan, just cover with cold salted water and then bring to a boil. Cook for 4 minutes then drain and allow to cool just enough to be able to handle them.
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After 10 minutes, stir the beans and coriander into the turkey and pour it into a deep oven proof dish.
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Arrange the par cooked potatoes on top, spray with low calorie cooking spray and season with a little salt and freshly ground black pepper if you wish.
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Cook in the oven for 20 mins, then remove and sprinkle the top with the grated cheese.
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Bake for another 10 minutes until the potatoes are crisp around the edges and the cheese is melted and golden.