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Curried Pumpkin and Turkey Stew

13 INGREDIENTS • 6 STEPS • 30MINS

Curried Pumpkin and Turkey Stew

Recipe

5.0

1 rating
This one-pot wonder requires maybe 10 minutes of hands-on time, zero skill, and minimal cleanup. Try it with roast chicken in place of the turkey on the reg.
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This one-pot wonder requires maybe 10 minutes of hands-on time, zero skill, and minimal cleanup. Try it with roast chicken in place of the turkey on the reg.
author_avatar
Domesticate Me
Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
http://domesticate-me.com

30MINS

Total Time

$5.28

Cost Per Serving

Ingredients

Servings
4
us / metric
Extra-Virgin Coconut Oil
1 Tbsp
Extra-Virgin Coconut Oil
or Extra virgin olive oil
Yellow Onion
1
Yellow Onion, chopped
Garlic
2 cloves
Garlic, minced
Thai Red Curry Paste
4 Tbsp
Thai Red Curry Paste
Light Coconut Milk
1 can
(13.5 fl oz)
Light Coconut Milk
100% Pumpkin Purée
1 can
(28 oz)
100% Pumpkin Purée
or about 3½ cups homemade pumpkin puree
Low-Sodium Tamari Sauce
1 Tbsp
Low-Sodium Tamari Sauce
plus 1 tsp
Rice Vinegar
1 tsp
Rice Vinegar
Turkey
720 mL
Turkey, shredded
Fresh Baby Spinach
90 g
Fresh Baby Spinach
or Baby Kale
Fresh Cilantro
to taste
Fresh Cilantro
Cranberry Sauce
to taste
Cranberry Sauce
Pepitas
to taste
Pepitas

Nutrition Per Serving

VIEW ALL
Calories
386
Fat
11.2 g
Protein
42.6 g
Carbs
25.8 g
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author_avatar
Domesticate Me
Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
http://domesticate-me.com

Author's Notes

I'm not a big fan of overly sweet stews, but if you like a little extra sweetness, try adding 1-2 teaspoons coconut palm sugar or brown sugar to your pot.

Cooking Instructions

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step 1
Heat the Extra-Virgin Coconut Oil (1 Tbsp) in a medium Dutch oven over medium heat. When the oil is hot and shimmering, add the Yellow Onion (1) and Garlic (2 cloves) 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 1 Heat the Extra-Virgin Coconut Oil (1 Tbsp) in a medium Dutch oven over medium heat. When the oil is hot and shimmering, add the Yellow Onion (1) and Garlic (2 cloves) 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 Thai Red Curry Paste (4 Tbsp) and cook for 1-2 minutes, just to unlock the curry’s delicious flavor.
step 2 Stir in the Thai Red Curry Paste (4 Tbsp) and cook for 1-2 minutes, just to unlock the curry’s delicious flavor.
step 3
Stir in the Light Coconut Milk (1 can), 100% Pumpkin Purée (1 can), Low-Sodium Tamari Sauce (1 Tbsp), and Rice Vinegar (1 tsp). Bring to a boil, then lower to a simmer.
step 4
Add the Turkey (720 mL) and simmer, uncovered, for 20 minutes, until the stew has thickened slightly.
step 5
Add the Fresh Baby Spinach (90 g), 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 Add the Fresh Baby Spinach (90 g), 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 6
Serve warm topped with Fresh Cilantro (to taste), Cranberry Sauce (to taste), and Pepitas (to taste) if you’re feeling festive.
step 6 Serve warm topped with Fresh Cilantro (to taste), Cranberry Sauce (to taste), and Pepitas (to taste) if you’re feeling festive.
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