Monday munchies: Turkey and vegetable ragù

January is the start of busy season in the accountancy practice world, which means working late and wanting to do nothing but slob on the sofa when you finally do get home.  Cooking a healthy meal is often the last thing on my mind but this recipe ticks all the boxes - quick, easy and healthy.

Turkey and vegetable ragù
For 3 small bowls/2 large bowls

340g turkey mince (also works well with beef mince, but turkey mince is less than 3% fat)
1 white onion
1 courgette
4-5 mushrooms
1 clove of garlic
2 tins of chopped tomatoes (or 1 tin of tomatoes and 1 jar of ragù sauce)
1 tin of sweetcorn


Preheat a wok or frying pan with a drizzle of oil and then brown the turkey.

While the meat is browning, chop the vegetables.

Once browned, remove the turkey mince from the pan and set aside.  Add a little more oil then mushrooms, courgette and onion.

When the vegetables have softened, crush the garlic clove into the pan.  (Doing this before the vegetables have cooked will mean that the garlic will burn while the vegetables are cooked)

Add the sweetcorn and chopped tomatoes and stir well.  If you're using ragù, add this now too.

Add the turkey mince back to the pan and allow to simmer for 10-15 minutes.

Spoon into a bowl, head to the sofa and relax!  Carb free and delicious - trust me, you don't even miss the pasta.