Turkey Curry Stew with Pumpkin

A delicious stew with an exotic twist. Inspired by Asian peanut curry, instead of peanuts it uses almond butter – Yummy! I serve this in bowls without rice or noodles, for a high-nutrient, delicious low-carb meal. A key ingredient is turmeric in the curry powder. Turmeric has powerful anti-inflammatory and anti-cancer properties.  I use almond butter because peanuts tend to be high in mold and aflatoxins. Peanuts are 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.

Turkey Curry Stew with Pumpkin



  • 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


  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.

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