What to do with turkey leftovers? Aha! Make a delicious stew! This is a rich and satisfying potage with an exotic twist. Inspired by Asian peanut curry, instead of peanuts it uses almond butter – Yummy! I serve it in bowls without rice or noodles, for a high-nutrient, delicious low-carb meal. Why use almond butter? Well, peanuts tend to be high in mold and aflatoxins. Also they’re legumes, which are not on the Paleo diet. This is a very flexible recipe that you can change as you like. It is also delicious with chicken or your choice of meat. Serves 6.
- 2 tablespoons coconut oil or olive oil
- 1 large onion
- 4 cloves garlic
- 2 lbs raw turkey, or 1 1/2 pounds if cooked (organic, pasture raised is best)
- 8 ounces fresh mushrooms (button, crimini, etc.) washed and sliced
- 1 1/2 - 2 cups chicken broth (organic, free range if possible)
- 1/2 to 1 cup unsweetened coconut milk
- 1 medium zucchini, coarsely cut into cubes
- 3/4 cup almond butter (creamy, roasted if possible)
- 2 tablespoons Night-shade free curry powder (or your favorite curry mix)
- 2 cups pumpkin, gently cooked and cut into 1/2-inch cubes
- Salt and pepper to taste
- 1/4 cup almonds, soaked and lightly toasted (See All About Nuts.)
- 2 tablespoons parsley, chopped
- In a medium soup pot with a heavy bottom, melt 2 tablespoons oil over medium heat. Add onion and garlic. Saute until they begin to soften. Add a bit of salt at each step as you go.
- If you’re using raw turkey, add it now and brown it for 5 minutes. If your turkey is cooked, wait to add it last in Step 5.
- Add mushrooms and sauté briefly until they begin to soften. Add 1 1/2 cups broth, reserving the rest to the end if needed. Add 1/2 cup coconut milk, reserving the rest to the end. Bring to a boil, and then turn the heat down. The idea is to keep the stew at a very low simmer to the end.
- Add zucchini, almond butter, and curry powder. Bring to a gentle boil. Add pumpkin and heat to boiling.
- If your turkey is cooked, add it now and bring to a gentle boil. Then turn the heat way down to a slow bubbling simmer for 5 minutes. Check the consistency of the stew. If it is too thick, add a bit more broth or coconut milk. Add salt and pepper to taste.
- Garnish with toasted almonds, chopped parsley, and serve.