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RECIPE
13 INGREDIENTS 6 STEPS 30min

Curried Pumpkin and Turkey Stew

5.0
1 Ratings
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.
Curried Pumpkin and Turkey Stew Recipe | SideChef
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.
Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
http://domesticate-me.com
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Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
http://domesticate-me.com
30min
Total Time
$5.28
Cost Per Serving

Ingredients

Servings
4
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)
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
Pepitas
Save Time,
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Delivery & Pickup From
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
382
FAT
11.2 g
PROTEIN
42.5 g
CARBS
25.3 g

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.

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.

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Nutrition Per Serving
Calories
382
% Daily Value*
Fat
11.2 g
14%
Saturated Fat
7.9 g
40%
Trans Fat
0.0 g
--
Cholesterol
91.1 mg
30%
Carbohydrates
25.3 g
9%
Fiber
11.1 g
40%
Sugars
12.3 g
--
Protein
42.5 g
85%
Sodium
2398.1 mg
104%
Vitamin D
--
--
Calcium
93.8 mg
7%
Iron
4.5 mg
25%
Potassium
119.9 mg
3%
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