Curried Pumpkin and Turkey Stew

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 Tbsp

Extra-Virgin Coconut Oil

or Extra virgin olive oil

1

Yellow Onion , chopped

2 cloves

Garlic , minced

1/4 cup

Thai Red Curry Paste

1 can
(13.5 fl oz)

Light Coconut Milk

1 can
(28 oz)

100% Pumpkin Purée

or about 3½ cups homemade pumpkin puree

1 Tbsp

Low-Sodium Tamari Sauce

plus 1 tsp

1/2 Tbsp

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

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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 2

Stir in the Thai Red Curry Paste (1/4 cup) 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 (1/2 Tbsp) . Bring to a boil, then lower to a simmer.

Step 4

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

Step 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.)

Step 6

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