Yields: 4 -6 servings
Ingredients
- 1 tablespoon extra-virgin coconut oil or extra-virgin olive oil
- 1 medium yellow onion finely chopped
- 2 garlic cloves minced
- ¼ cup Thai red curry paste I like Thai Kitchen brand
- 1 13.5 ounce can light coconut milk
- 1 28- ounce can pumpkin puree or about 3½ cups homemade pumpkin puree
- 1 tablespoon plus 1 teaspoon low-sodium tamari or soy sauce plus extra if needed
- 1½ teaspoons unseasoned rice vinegar
- 3 cups shredded or diced turkey white or dark meat
- 3 packed cups baby spinach baby kale is also great
- For serving: optional
- Freshly chopped cilantro leaves
- Cranberry Sauce
- Pepitas raw or toasted
Instructions
- Heat the coconut oil in a medium Dutch oven over medium heat. When the oil is hot and shimmering, add the onion and garlic 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 curry paste and cook for 1-2 minutes, just to unlock the curry’s delicious flavor.
- Stir in the coconut milk, pumpkin, tamari, and vinegar. Bring to a boil, then lower to a simmer. Add the turkey and simmer, uncovered, for 20 minutes, until the stew has thickened slightly.
- Add the spinach, 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 cilantro, cranberry sauce, and pepitas if you’re feeling festive.