Turkey Pumpkin Curry

Heat oil in a large wok or deep non-stick saute pan over a medium high flame.

Meanwhile, peel onion and slice 1/4 inch half circles. Peel and mince garlic. Peel ginger and finely mince. Add onion to oil and saute for about 3 minutes until onion starts to soften. Add ginger and garlic. Saute for another 2 minutes until fragrant.

Meanwhile, in a medium bowl mix pumpkin, coconut milk, curry paste, and salt to taste.

Add coconut pumpkin mixture to saute pan along with turkey and chicken or turkey stock. Bring to boil then reduce to simmer.

Peel sweet potatoes if necessary and cut in chunks. Trim green beans if raw. Wash and roughly chop cilantro including steams. Reserve half of the leaves for garnish. Add green beans, sweet potato, and chopped cilantro to saute pan. Cook until all ingredients are heated through or green beans are cooked to al dente. Adjust seasoning with salt and pepper if necessary. Serve curry with cooked long grain rice and garnish with reserved cilantro.