Caribbean turkey and vegetable stew

A vibrant twist to a traditional stew. We’ve combined chunks of turkey with mixed peppers, cherry tomatoes and spicy jerk flavours to bring you a dish that tastes as fresh as it looks

  • PREP
    30 minutes
  • COOK
    1 hour 30 minutes-2 hours


  • 1 red onion, halved and sliced
  • 2 garlic cloves, chopped
  • 1 tbsp jerk seasoning
  • 750g skinless and boneless turkey breast steaks, cut into 3cm pieces
  • 1 green pepper, deseeded and cut into 2cm pieces
  • 1 yellow pepper, deseeded and cut into 2cm pieces
  • 1 red pepper, deseeded and cut into 2cm pieces
  • 300g cherry tomatoes
  • 250g button mushrooms, halved
  • 1 tbsp fresh thyme leaves
  • 400ml chicken stock
  • 1 level tbsp gravy granules
  • Salt and freshly ground black pepper
  • Fresh thyme leaves, to serve


  1. Preheat your oven to 180°C/160°C fan/gas 4.
  2. Put all the ingredients into a large casserole dish, place over a high heat and bring to the boil. Season well.
  3. Cover the dish with a lid and transfer to the oven.
  4. Cook for 1½-2 hours or until the turkey is tender.
  5. Remove from the oven and sprinkle with the thyme leaves before serving.

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