Anti Inflammatory Tomato-Ginger Masala Ground Turkey Stew with Carrots

Total time55 min

Prep time15 min

Cook time40 min

Anti Inflammatory Tomato-Ginger Masala Ground Turkey Stew with Carrots

This deeply spiced stew is the kind of one-pot meal that makes the whole kitchen smell incredible — warm, earthy, and just a little smoky from the paprika. The real power here comes from a lineup of ingredients that are well-known for their inflammation-fighting properties: fresh ginger, turmeric, garlic, and extra virgin olive oil all show up in meaningful amounts, not just as afterthoughts. Lean ground turkey keeps the protein light while the double hit of diced and crushed tomatoes builds a rich, velvety base that simmers down beautifully around tender carrot rounds. Blooming the spices in the oil before the turkey goes in is a small step that makes a huge difference, coaxing out deep, layered flavor without any added sugar or processed shortcuts. A squeeze of lemon and a handful of fresh cilantro at the end brighten everything up and add a little freshness to balance the warmth of the spices. This recipe serves four and comes together in a single Dutch oven, which means less cleanup and more time actually enjoying dinner.

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Ingredients

4 servings

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, peeled and finely grated
1 tsp ground turmeric
1 ½ tsp ground cumin
1 tsp ground coriander
½ tsp smoked paprika
¼ tsp cayenne pepper (optional)
1 lb lean ground turkey
1 can (14 oz) diced tomatoes
1 can (14 oz) crushed tomatoes
1 ½ cups chicken broth
3 medium carrots, peeled and cut into ½-inch rounds
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
1 lemon, cut into wedges (optional)

Instructions

1
Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
2
Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.

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