Turkey Curry Stew with Pumpkin

Ingredients

• 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 to taste
• Plenty of black pepper
Garnish:
• 1/4 cup almonds, soaked and lightly toasted (See All About Nuts.)
• 2 tablespoons parsley, chopped

Instructions

1. 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.
2. 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.
3. 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.
4. Add zucchini, almond butter, and curry powder. Bring to a gentle boil. Add pumpkin and heat to boiling.
5. 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.
6. Garnish with toasted almonds, chopped parsley, and serve.