Pumpkin turkey stew







Cook Time

55-60 Min


  • 2 tablespoons canola oil
  • 4 onions, finely chopped
  • 2 teaspoons grated fresh root ginger
  • 700g/1 1⁄2lb skinless turkey thigh fillet, cut into 4cm/1 1⁄2in cubes
  • 400g/14oz canned chopped plum tomatoes
  • 200g/7oz pumpkin purée
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 2 tablespoons chopped fresh coriander leaves
  • Heat 1 tablespoon of the oil in a large flameproof casserole dish over a medium heat. Sweat the onions for 3 minutes until softened. Add the ginger and cook for a further 2 minutes. Transfer to a bowl.
  • Heat the remaining oil in the casserole dish. Brown the turkey in batches, allowing 3–4 minutes per batch. Return the onions and ginger to the casserole dish. Stir in the tomatoes, pumpkin purée, salt, pepper and 225ml/8fl oz water. Bring to the boil.
  • Reduce the heat to low and simmer, part-covered, for 40 minutes, until the turkey is tender. Stir occasionally. Add the coriander and cook for a further 2 minutes, then serve hot.
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