Well this was a bit hit with me. Yummy! I got it from the Weight Watchers ‘One-Pot Meals’ cookbook. Hope you enjoy it as much as I did.
6 Propoints per portion (bit optimistic if you ask me)
calorie controlled cooking spray
1 large onion, chopped
4 garlic cloves; 3 chopped and 1 whole but peeled
2 tablespoon mild of hot chilli powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
2 teaspoons chopped fresh thyme, plus extra for sprinkling if desired
500g turkey mince
2 tabelspoons plain flour
425 ml chicken stock
400g can cherry tomatoes
4 celery sticks, chopped
4 carrots, peeled and chopped
1 large red pepper, de-seeded and chopped
250g pack closed cup mushrooms, chopped
100g frozen sweetcorn
12g French stick, cut into 12 thick slices
Salt and freshly ground black pepper
1. Heat a large, lidded, flameproof and ovenproof dish and spray with the cooking spray. Add the onion and chopped garlic, cover and cook over a low to medium heat, stirring occasionally for about 5 minutes. If they start to stick, add a splash of water.
2. Stir the spices and thyme into the onion. Add the turkey mince, breaking up the mince with a wooden spoon, and flour. Pour in the chicken stock, then heat, stirring, until bubbling and thickened.
3. Tip in the tomatoes, celery, carrots, pepper, mushrooms, and sweetcorn. Season and then cover the pan and leave to simmer. Stirring occasionally, for 30 minutes until the vegetables are tender, preheat the oven to Gas Mark 6/ 200 degrees celsius.
4. Rub the whole garlic clove over the bread slices and then spray with the cooking spray. Arrange the bread garlic side up on top of the mince and bake in the oven for 15-20 minutes until golden.
Scatter with thyme, if using and serve.
Top tip: I added a few spoons of tomato chutney, I just think it really adds to the tomato flavour and it’s not as tangy as tomato puree. I also sprinkled the dish with cheese before putting it in the oven. You would need to add to the points also if you are watching your weight.