Cooking Instructions
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Step 1
Heat the Extra-Virgin Coconut Oil (1 tablespoon) in a medium Dutch oven over medium heat. When the oil is hot and shimmering, add the Yellow Onion (1) and Garlic (2 clove) 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 (1 tablespoon), and Rice Vinegar (1 1/2 teaspoon). Bring to a boil, then lower to a simmer.
Step 4
Add the Turkey (3 cup) and simmer, uncovered, for 20 minutes, until the stew has thickened slightly.
Step 5
Add the Fresh Baby Spinach (3 cup), 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.
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