Slow-Cooker Turkey & Pumpkin Curry
300 minLow FODMAPBetter sleepGluten-freeLuteal phaseWomen 35+Anti-inflammatorySlow cookerDairy-freeHormone balanceGut health
Servings:
4
·
Ingredients
- —600 g Turkey thigh, raw
- —400 g Pumpkin, raw
- —400 ml Coconut milk, canned
- —2 tbsp Red curry paste
- —1 tbsp Ginger, ground
- —1 tbsp Tamari (soy sauce)
- —200 g Green beans (snap beans), raw
- —Lime, raw
Method
- 01Add the diced turkey, pumpkin cubes, coconut milk, curry paste, grated ginger and tamari to the slow cooker. Stir well — the curry paste should be evenly distributed through everything.
- 02Close the lid and cook on LOW for 5 hours. The pumpkin will break down and thicken the sauce, and the turkey will become very tender.
- 03Add the green beans for the last 30 minutes of cooking. They will stay slightly crisp and add a fresh green flavour.
- 04Squeeze in lime juice and stir in basil leaves just before serving — the acidity and fresh herbs lift the rich sauce.
Why this works
Turkey provides tryptophan (sleep often disrupts in perimenopause); pumpkin's beta-carotene supports skin and hormone tissue; coconut warms sluggish digestion.
Nutrition (per serving)
507
kcal
34.3g
protein
35.8g
fat
16.7g
carbs