Curried Pumpkin and Turkey Stew
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.
Ingredients
Cooking Instructions
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 (4 Tbsp) 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 tsp). 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.
