Name: Curried Turkey and Zucchini Stew with Cashew Butter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 160 g Turkey breast; 10 g Olive oil; 100 g Sliced mushrooms; 200 g Diced zucchini; 15 g Cashew butter; 10 g Chia seeds; 1 tsp Curry powder; 1 clove Garlic; 0.5 tsp Smoked paprika; 0.25 tsp Sea salt

Curried Turkey and Zucchini Stew with Cashew Butter

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Curried Turkey and Zucchini Stew with Cashew Butter

Sautéed turkey breast and earthy mushrooms simmered with zucchini in a velvety, golden curry sauce enriched with creamy cashew butter.

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NUTRITION

Protein

48.2g

Fat

25.0g

Carbs

22.2g

SERVINGS

1 serving

INGREDIENTS

160 g Turkey breast

10 g Olive oil

100 g Sliced mushrooms

200 g Diced zucchini

15 g Cashew butter

10 g Chia seeds

1 tsp Curry powder

1 clove Garlic

0.5 tsp Smoked paprika

0.25 tsp Sea salt

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PREPARATION

1
Dice the turkey breast into bite-sized pieces and season evenly with the curry powder, smoked paprika, and sea salt.
2
Heat the olive oil in a large skillet over medium-high heat until shimmering.
3
Add the seasoned turkey and sliced mushrooms to the skillet, sautéing for 5-6 minutes until the turkey is browned and mushrooms are tender.
4
Stir in the minced garlic and diced zucchini, then reduce the heat to medium, cover the pan, and simmer for 7 minutes until the zucchini is soft.
5
In a small bowl, whisk the cashew butter with two tablespoons of hot water until it reaches a smooth, pourable consistency.
6
Pour the cashew butter mixture and the chia seeds into the skillet, stirring well to combine and allowing the sauce to thicken for 2 minutes before serving.