Turkey Vatapa – Slow Cooker
- 1 tsp coconut oil
- 1 small yellow onion finely chopped
- 3 cloves garlic peeled and minced
- 1 tbsp fresh ginger grated
- 1 jalapeño seeded and minced
- ¼ cup unsalted dry-roasted almonds or cashews
- 3 cups organic broth
- 28 oz diced tomatoes
- ½ cup light or full-fat coconut milk
- 1 tbsp fresh lime juice + extra for garnish
- 3 cups cooked turkey or chicken pieces
- ½ tsp salt
- ½ tsp ground pepper
- ½ cup finely chopped fresh parsley
- ½ cup finely chopped fresh cilantro
- Heat coconut oil in a heavy saucepan over medium-high heat. Add onion and garlic and sauté 2 minutes. Add ginger and jalapeño; sauté for an additional minute. Place in the slow cooker.
- Place nuts in a spice or coffee grinder or food processor and process until finely ground. Add ground nuts, broth, tomatoes, coconut milk, 1 tablespoon lime juice, turkey or chicken, salt, and pepper into the slow cooker and cook on low for 4-6 hours. Garnish with additional lime juice, parsley and cilantro and enjoy!
Vatapa is a rustic, Brazilian stew. This recipe is perfect for utilizing turkey leftovers. You can also swap out the turkey meat with some leftover rotisserie chicken. Make ahead tip: This recipe stays fresh in the fridge for up 3-4 days, and freezes beautifully.