Curried Pumpkin and Turkey Stew

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!)

Stir in the Thai Red Curry Paste (1/4 cup) and cook for 1-2 minutes, just to unlock the curry’s delicious flavor.

Stir in the Light Coconut Milk (1 can), 100% Pumpkin Purée (1 can), Low-Sodium Tamari Sauce (1 Tbsp), and Rice Vinegar (1/2 Tbsp). Bring to a boil, then lower to a simmer.

Add the Turkey (3 cups) and simmer, uncovered, for 20 minutes, until the stew has thickened slightly.

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.)

Serve warm topped with Fresh Cilantro (to taste), Cranberry Sauce (to taste), and Pepitas (to taste) if you’re feeling festive.