turkey and peanut stew

I was really inspired by Em's West African Peanut Stew recently. A hearty tomato based stew with peanut butter seems like the perfect hearty, healthy dinner dish. Em's is vegetarian, but I love cooking with turkey for a couple of reasons. We find it more flavourful than chicken, but just as easy. And it's a bit cheaper. I made this easy stew one evening to serve over the last of my black rice. (Actually, the rice here is only one part black rice and two parts brown rice. Look how dark it still is!)

Turkey and Peanut Stew
serves 3

2 T mild oil
2 small or 1 large onion(s), chopped
2 cloves garlic, minced
200 g turkey breast, chopped into bite-size pieces
1 red pepper, sliced
2 carrots, sliced
2 c (1/4 head) cabbage, sliced
1/2 t crushed chilli flakes
1 can crushed tomatoes
1 c (250 ml) apple juice
1/2 c (90 g) peanut butter

in a large frying pan, heat the oil and then gently sautee the onion and garlic over a medium low heat.
Add the turkey pieces and cook over medium heat until no longer pink (five to eight minutes, based on the size of the pieces).
Add the red pepper and carrots and cook for a further five minutes.
Add the cabbage, chilli flakes, tomatoes and their juice, and apple juice, and leave to simmer for 20 minutes.
Add the peanut butter and stir to combine. Heat through and then serve over rice.