CURRY TURKEY STEW

Instructions

Pre-Preparation

Sourced by Danone North America

Onions yield 65%
Canned garbanzo beans yield 65%
Canned diced tomatoes yield 66%
Peeled sweet potatoes yield 80%

1. Wash all vegetables.
2. Small dice onion.
3. Drain and rinse garbanzo beans but reserve the liquid.
4. Drain tomatoes but reserve the liquid.
5. Peel and small dice sweet potatoes.

Preparation

1. Heat pot over medium high heat and add oil.
2. Sauté onions in oil for 5-7 minutes until translucent (do not brown).
3. Add spices and salt and toast for 1-2 minutes until spices are fragrant.
4. Add drained diced tomato and cook for another 2 minutes.
5. Mix the chicken base with the reserved garbanzo and tomato liquids and add to the pot.
6. Add all remaining ingredients EXCEPT FOR THE YOGURT.
7. Bring to a boil then reduce to a simmer and cook for 20-30 minutes until potatoes are tender.
8. While stew is cooking, put yogurt into a mixing bowl and allow to come to room temperature.
9. Once potatoes are cooked, turn off heat and incorporate several ladles of hot stew into the room temperature yogurt while whisking.
10. Once the yogurt has been brought up to temperature gently, add it into the pot of stew and whisk to incorporate.

If shipping to site kitchens for service: Use 4″ hotel pans at 12.4 lbs. of stew per pan

Serving

Serving = 1 cup (9.95oz)
Suggestion: Can serve with side of flatbread or other grain item for compliance