Cooking Instructions
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Step 1
Heat the
Extra-Virgin Coconut Oil (15 mL)
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 (90 g)
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 (15 mL)
, and
Rice Vinegar (8 mL)
. 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 6
Serve warm topped with
Fresh Cilantro (to taste)
,
Cranberry Sauce (to taste)
, and
Pepitas (to taste)
if you’re feeling festive.
