*To prevent curdling, don't skip the cornstarch. Use full fat yogurt and add to dish only when the sauce has cooled below simmer.
- Heat 2 tablespoons of the oil on high heat in a large saucepan. Add onions, bell peppers, garlic, celery, carrots and sweet potato; sauté until vegetables begin to soften and lightly brown. Remove the vegetables and set aside.
- Heat remaining 2 tablespoons of oil over high heat. Add turkey and sear for 3 to 4 minutes, stirring often, until turkey begins to brown. Return vegetables to saucepan and reduce heat to medium-low; mix well.
- Break up peeled plum tomatoes with hand and add tomatoes and juice to saucepan along with paprika, salt, black pepper, cayenne pepper, Worcestershire sauce, lemon juice and rosemary; mix well. Cover pan and simmer for 15 to 20 minutes.
- Stir the cornstarch into the yogurt and add to stew. Cook over low heat (do not boil), stirring occasionally, until sauce has thickened. Serve over rice, polenta or mashed potatoes.
Sweet potatoes and turkey aren’t just for Thanksgiving. Make this satisfying vegetable-filled stew any time of year for a sweet, satisfying and filling treat.