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Curried Turkey and Pumpkin Stew

4 cups chopped peeled sugar pumpkin (1 small, about 2 pounds)

1/2 cup of ultra premium extra virgin olive oil 

2 cups coarsely chopped red onion (1 medium)

3 garlic cloves, coarsely chopped

salt & black pepper

2 tablespoons curry powder

2 teaspoons paprika

1/2 ounce fresh ginger; cut into 12 nickel size pieces

1 1/2 cups chopped fresh or canned tomatoes

1 cup low-sodium chicken broth

1 tablespoon of tomato paste

1 pound skinless boneless turkey or chicken thighs, cut into 3/4 -inch cubes

1/2 cup of raisons (optional)

Directions:

To prepare the pumpkin, place on a cutting board and remove the peel by running a sharp knife from stem to root end just deep enough to remove the outer layer. Cut the pumpkin in half, scoop out the seeds, and cut the pulp into 3/4 inch pieces.

Heat the olive oil over medium-low heat in large straight-sided pan; a 12-inch pan is a perfect size. Stir in the onion and garlic, season with salt, and cook until the onion is translucent, about 10 minutes; do not let it brown. Sprinkle in the curry powder, paprika, and black pepper and stir in the ginger. Cook for 2 minutes to blend the flavors. 

Add the pumpkin and stir to coat. Add a little more salt, cover, and cook until pumpkin is just barely tender, about 15 minutes.

Stir in the tomatoes, broth, and tomato paste. Bring to a boil and add the turkey, pushing it down into the broth. Reduce the heat to low and add the raisons (if using). Cover and simmer until the turkey is cooked through, 8 to 10 minutes. 

VARIATIONS: You can make this a vegetarian stew by omitting the turkey and substituting low-sodium vegetable broth for the chicken broth.

You can server over brown rice or barley.

Recipe is from The Pink Ribbon Diet by Mary Flynn, RD and Nancy Verde Barr

 



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