2 tbsp olive oil
2 sticks celery diced
2 sticks carrots diced
1 tsp garlic infused oil
350g / 12oz potatoes peeled and diced
450g / 1lb fresh diced turkey
1 tbsp paprika
2 tbsp plain gluten free flour
450ml low FODMAP chicken stock
1 tbsp tomato puree
salt and freshly ground black pepper
4 tomatoes, chopped
few drops of Tabasco sauce
1 red pepper, deseeded and chopped
lactose free cream to serve
Heat 1 tablespoon of the oil in a large frying pan and gently saute the carrot and celery for 5 minutes or until softened.
Add the potatoes and saute for 2 more minutes. Remove from the pan with a slotted draining spoon and reserve.
Add the remaining oil to the pan and seal the diced turkey on all sides then return the vegetables to the pan and sprinkle in the paprika and gluten free flour.
Cook for 2 minutes stirring frequently, then gradually stir in stock, the tomato puree and seasoning to taste
Bring to the boil, stirring occasionally then lower the heat.
Add the chopped tomatoes to the pan and Tabasco sauce to taste, then simmer for 20 minutes.
Blanch the pepper in boiling water for 4 minutes, drain and add to the pan.
Adjust seasoning, then cook for 5-10 minutes or until the turkey is tender.
Turn into a warm serving dish, and sprinkle with the snipped chives and lactose free cream. Serve immediately with warm gluten free bread
Recipe adapted from: Good Food