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Turkey with Vegetables in Sauce

A wonderfully tasty, juicy, fragrant, and filling dish! Turkey with vegetables in tomato sauce is perfect for an everyday lunch or dinner. It combines turkey and vegetables in one pan, so it cuts your cooking time — the vegetable side is already built right in.

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Turkey with vegetables in sauce
Turkey with vegetables in sauce Turkey with vegetables in sauce
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 48 % 10 g
Fats 29 % 6 g
Carbohydrates 24 % 5 g
112 kcal
GI: 80 / 0 / 20
  • Gather your ingredients. Cut the turkey into small cubes and fry it in hot vegetable oil until lightly golden. Cook it over high heat so it stays juicy and tender. While the turkey cooks, prep the vegetables. Wash, peel, and finely dice the carrot. Peel and dice the onion. Use a non-bitter variety of eggplant to skip the pre-soaking step; if your eggplant does have that characteristic bitterness, dice it, cover it with salted water for 15–20 minutes, then squeeze it well before using. Wash the eggplant and cut it into small cubes. Wash the bell pepper, remove the core and seeds, and dice the flesh. Do the same with the tomatoes. Turn the heat down and add the vegetables to the turkey one at a time. Start with the carrot and fry it for five minutes, stirring with a spatula, then add the onion and fry another five minutes. Do the same in turn with the eggplant, bell pepper, and tomatoes. Toward the end, add the tomato paste, soy sauce, sugar, salt, and ground black pepper to taste. Stir, cover, and simmer for about 15 minutes. Uncover and add water — how much depends on how thick you want the sauce. Keep the meat and vegetables going for another five minutes. If the sauce seems too thin, thicken it with the wheat flour: sprinkle the tablespoon in a little at a time, stirring with the spatula as you go so it doesn't clump. Bring the sauce to a boil and turn off the heat. Serve with any side you like — mashed potatoes or rice both work well. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Turkey carcass without skin - 161  kcal/100g
  • Turkey of the II category - 194  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Eggplant - 24  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Wheat flour - 325  kcal/100g

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