Moroccan Turkey & Harissa Stew (Low Fat)

Serves 6
Only 156 cals per serving

3tbsp olive oil
6 turkey breast fillets, each cut into 3 pieces
1 large onion, peeled and chopped
4 garlic cloves, peeled and crushed
1 x 400g can chopped tomatoes
2tbsp harissa paste
1 cinnamon stick
900ml chicken stock
450g butternut squash, peeled and diced
150g baby corn
150g sugarsnap peas
225g cherry tomatoes
2tbsp cornflour
small handful fresh chopped mint
small handful fresh chopped coriander
salt and pepper
crusty bread, to serve

Heat the oil in a large saucepan.  Add the turkey and cook for 4-5 mins until browned.  Remove from the pan and set aside.  Add the onion to the pan and cook for 3-4 mins until softened slightly.  Stir in the garlic, chopped tomatoes, harissa paste, cinnamon stick and stock.  Bring to the boil, cover and simmer for 10 mins.
Return the turkey to the pan and stir in the butternut squash and baby corn.  Bring to the boil, cover and simmer for 20 mins.
Scatter over the sugarsnap peas and cherry tomatoes and cook for 5-10 mins, uncovered, until the tomatoes are just beginning to cook down.
Mix the cornflour and 2tbsp water to make a smooth paste.  Stir into the stew and simmer until thickened.  Stir in the mint and coriander, then season, to taste.  Serve with warm crusty bread to mop up the juices.