Slow-Cooker Turkey & Pumpkin Curry

Name: Slow-Cooker Turkey & Pumpkin Curry
Cook time: 5 h
Total time: 5 h
Ingredients: 600 g turkey thigh; 300 g kabocha (Japanese) pumpkin, cubed; 400 ml coconut milk; 2 tbsp red curry paste (choose a garlic- and onion-free brand to keep this low-FODMAP); 1 tbsp ginger; 1 tbsp tamari; 200 g green beans; Lime, basil

300 minGluten-freeSlow cookerHormone balanceBetter sleepGut healthLuteal phaseDairy-freeAnti-inflammatory

Servings:

Ingredients

—Turkey thighs — 600 g
—Pumpkin — 300 g
—Coconut milk (tinned) — 400 ml
—Red curry paste — 2 tbspchoose one labelled gluten-free
—Ground ginger — 1 tbsp
—Tamari — 1 tbspchoose one labelled gluten-free
—Green beans — 200 g
—Lime

Allergens

Contains soyContains shellfishContains fish

Method

01Add the diced turkey, kabocha 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, an amino acid involved in serotonin production, though its direct effect on sleep from food alone is modest. Pumpkin's beta-carotene supports skin health. Coconut adds warmth and healthy fats to the dish.

Nutrition (per serving)

497

kcal

34.3g

protein

35.8g

fat

14g

carbs

5.5g

fiber

Always check product labels for allergens.