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.
Total Time
30min
5.0
1 Rating
Author: Domesticate Me
Servings:
4
Ingredients
•
1
Tbsp
Extra-Virgin Coconut Oil
or Extra virgin olive oil
•
1
Yellow Onion
, chopped
•
2
cloves
Garlic
, minced
•
4
Tbsp
Thai Red Curry Paste
•
1
can
(13.5 fl oz)
Light Coconut Milk
•
1
can
(28 oz)
100% Pumpkin Purée
•
1
Tbsp
Low-Sodium Tamari Sauce
•
1
tsp
Rice Vinegar
•
3
cups
Turkey
, shredded
•
3
cups
Fresh Baby Spinach
or Baby Kale
•
to taste
Fresh Cilantro
•
to taste
Cranberry Sauce
•
to taste
Pepitas
Cooking Instructions
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!)
2.
Stir in the Thai Red Curry Paste (4 Tbsp) and cook for 1-2 minutes, just to unlock the curry’s delicious flavor.
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.
4.
Add the Turkey (3 cups) and simmer, uncovered, for 20 minutes, until the stew has thickened slightly.
5.
Add the Fresh Baby Spinach (3 cups), 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.)
6.
Serve warm topped with Fresh Cilantro (to taste), Cranberry Sauce (to taste), and Pepitas (to taste) if you’re feeling festive.
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.
Nutrition Per Serving
CALORIES
386
FAT
11.2 g
PROTEIN
42.6 g
CARBS
25.8 g
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