So as you many know-one of my new year’s resolutions was to add more variety to my diet. Lunch is a struggle for me in particular, as I like to keep things varied and not eat gluten-free bread every single day. One of the things I wanted to do more of, is batch cook and cook bigger meals; so I had plenty leftovers for lunch and to pop in the freezer.
I decided to turn to my trusty slow cooker and, if I’m honest, I just shoved a lot of things into the pot and hoped it turned out well! This gluten and dairy free slow cooker stew ended up being such a hit that I decided to go back and retrace my steps so I could share it in a recipe for you all today!
As well being completely gluten and dairy-free, by a happy coincidence, it is also low calorie and suitable for those of you on Slimming World. Trade the chopped garlic for garlic infused oil and it’s suitable for a low FODMAP diet.
It can be enjoyed by itself or served with rice, bread or gluten-free couscous.
- -4 turkey breasts (or by diced turkey in a pack)
- -2 carrots
- -2 medium sized sweet potatoes
- -2 medium sized potatoes
- -1 cup of water
- -1 tin of tomatoes (if you are on a low residue diet, a smoother passata might work just as well)
- -3 tablespoon of paprika
- -2 tablespoon of turmeric
- -1 small piece of ginger, chopped
- -2 tablespoon of cinnamon
- -a sprinkle of black pepper
- -3 garlic cloves (if on low FODMAP use a tablespoon of garlic infused oil)
- top with grated courgette for extra crunch!
- Dice turkey into chunks and add to the slow cooker pot.
- Pour in tinned tomatoes.
- Chop and peel potato, carrots and sweet potato into small chunks and add to the pot.
- Add water slowly, mixing with the tinned tomatoes.
- If you add too much water by mistake, add a sprinkle of gluten free flour to thicken.
- Peel and chop garlic and ginger cloves. Add to mix with all other spices.
- Spoon through mix so the meat and vegetables are completely covered.
- Leave on slow for approximately 8 hours and then serve!
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- Sweet potato and carrots are all an excellent source of soluble fibre; this type of fibre is much easier to digest than insoluble fibre. Up to 1/2 cup is also low FODMAP friendly (which should work out fine as this recipe serves at least 4.
- If you are on a low residue diet, you should do well with cooked sweet potato and carrots but perhaps swap tinned tomatoes for a smoother passata instead.
- This recipe is syn free and has 377 calories and 3.2g of fat per serving.
I hope you enjoyed this- do let me know if you give it a go yourself in the kitchen. You might also want to try a few more of my gluten and dairy free recipes.