Pumpkin turkey stew

Pumpkin turkey stew

ingredients
2 tablespoons canola oil
4 onions, finely chopped
2 teaspoons grated fresh root ginger
700g/11⁄2lb skinless turkey thigh fillet, cut into 4cm/11⁄2in 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.
serves 6