Turkey Vatapa

Prep Time: 15 minutes Cooking Time: 15 minutes Ready In: 30 minutes
  • 1 t. olive oil 
  • 1/2 cup finely chopped onions
  • 3 garlic cloves, minced 
  • 1 T. minced peeled fresh ginger 
  • 1 jalapeño pepper, minced 
  • 24 ounces vegetable broth 
  • 2 cups of diced roma tomatoes
  • 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 T. fresh lime juice 
  • 1/2 t. salt, 1/2 t. black pepper 
  • Optional: Fresh shrimp
  • Garnish with plain Greek yogurt and sprigs of cilantro
  • Step 1: Heat oil in a Dutch oven over medium-high heat.
  • Step 2: Add onion and garlic; sauté 2 minutes.
  • Step 3: Add ginger and jalapeño; sauté 30 seconds.
  • Step 4: Stir in broth and tomatoes; bring to a boil.
  • Step 5: Cover, reduce heat, and simmer 20 minutes.
  • Step 6: Place peanuts in a spice or coffee grinder; process until finely ground.
  • Step 7: Add ground peanuts, turkey, (shrimp, if desired) and coconut milk to pan. Stir, and increase heat to medium until soup is simmering. Keep stirring for another 5 minutes.
  • Step 8: Add parsley, cilantro, juice, salt, and pepper. Garnish with cilantro sprigs. Serve!

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