Curried Pumpkin and Turkey Stew
Total Time
35 minutes
Prep Time
5 minutes
Cook Time
30 minutes
Rating
0 out of 5 stars
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Ingredients
4 servings
- 1 tablespoon extra-virgin coconut oil (or extra-virgin olive oil)
- 1 medium yellow onion (finely chopped)
- 2 garlic cloves (minced)
- ¼ cup Thai red curry paste (I like Thai Kitchen brand)
- 1 13.5 ounce can light coconut milk
- 1 28- ounce can pumpkin puree (or about 3½ cups homemade pumpkin puree)
- 1 tablespoon plus 1 teaspoon low-sodium tamari or soy sauce (plus extra if needed)
- 1½ teaspoons unseasoned rice vinegar
- 3 cups shredded or diced turkey (white or dark meat)
- 3 packed cups baby spinach (baby kale is also great)
- For serving: (optional)
- Freshly chopped cilantro leaves
- Cranberry Sauce
- Pepitas (raw or toasted)
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Preparation
Step 1
Heat the coconut oil in a medium Dutch oven over medium heat. When the oil is hot and shimmering, add the onion and garlic and cook for about 5 minutes until the onions are translucent. (Be careful not to burn the garlic! If it starts to brown at all, reduce the heat, stat!)
Step 2
Stir in the curry paste and cook for 1-2 minutes, just to unlock the curry’s delicious flavor.
Step 3
Stir in the coconut milk, pumpkin, tamari, and vinegar. Bring to a boil, then lower to a simmer. Add the turkey and simmer, uncovered, for 20 minutes, until the stew has thickened slightly.
Step 4
Add the spinach, stirring until it’s just wilted, about 1 minute (max). Taste and add a little extra tamari or salt if needed. (If your stew is too thick, feel free to add a little chicken broth to achieve the desired consistency.)
Step 5
Serve warm topped with cilantro, cranberry sauce, and pepitas if you’re feeling festive.
Step 6
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