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    Turkey Vatapa

    Source of Recipe

    Cooking Light-11/02

    List of Ingredients

    • 1 teaspoon peanut oil
    • 1/2 cup finely chopped onion
    • 3 cloves garlic, minced
    • 1 tablespoon minced peeled fresh ginger
    • 1 jalapeno pepper, minced
    • 1 cup water
    • 1 (28 ounce) can no-salt-added diced tomatoes, undrained
    • 1 (12 ounce) can light beer
    • 1/4 cup unsalted, dry-roasted peanuts
    • 3 cups chopped skinned cooked turkey
    • 1/2 cup light coconut milk
    • 1/2 cup finely chopped fresh parsley
    • 1/2 cup finely chopped fresh cilantro
    • 1 tablespoon fresh lime juice
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • cilantro sprigs (optional)


    1. Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 2 minutes. Add ginger and jalapeno; saute 30 seconds. Stir in water, tomatoes, and beer; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

    2. Place peanuts in a spice or coffee grinder; process until finely ground. Add ground peanuts, turkey, and coconut milk to pan, stirring to combine. Increase heat to medium. Bring mixture to a simmer; cook 5 minutes, stirring occasionally. Stir in parsley, cilantro, juice, salt and black pepper. Garnish with cilantro sprigs, of desired.

    3. Yield: 6 servings (serving size: 1 1/3 cup). 195 cal, 6.4g fat, 19.9g pro, 11.8g carb, 3.3g fiber, 56mg chol, 2.3mg iron, 301mg sod, 55mg calc.




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