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Quick Ground Turkey Curry is a wonderful main dish that’s easy to make and so satisfying. Added bonus, it works for most diets, so it’s great for food restrictions or sensitivities — and yet, feed this to anyone, and they’ll love it. Ground Turkey Curry is classic comfort food — warming for fall and winter dinners.
The surprise nutritional element to this recipe is that it contains no turmeric. While turmeric is usually considered anti-inflammatory and an ubiquitous curry ingredient, in fact, we know more now about turmeric (and curcumin), and studies show the mechanism by which it works is actually pro-inflammatory — being cytotoxic to normal human cells.
In fact, researchers found that 184 of turmeric’s 200 compounds can trigger genetic mutations, cause cancer or damage the liver. (If you’re interested, read more here.)
I’m excited to share a curry recipe without turmeric! It may not be beautifully bright yellow in color, but this curry will immediately have you saying after your first bite: “It’s really good!”
Enjoy this easy curry recipe that’s actually anti-inflammatory.
Diets this recipe works well for: Real food, Gluten-free, Paleo, Keto/LC, AIP, Whole30, Low FODMAP and Low Vitamin A (VAD).
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Ingredients in Quick Ground Turkey Curry
- coconut oil or avocado oil
- celery or parsnips – For Keto, use celery
- zucchini, peeled for VAD
- ground turkey, or ground chicken if preferred
- quality salt
- cumin (omit for AIP), dried ginger powder, ground cloves
- coconut milk, full fat, creamy — (0.15 mg copper per serving, so not a big deal for most for occasional VAD)
- coconut aminos
- lime
- ginger root
- optional: fresh cilantro (omit for VAD if preferred)
- optional: tapioca flour, rice flour for GF/VAD; omit for Keto/LC
How to make Ground Turkey Curry (without turmeric)
- Over medium-high heat, heat large skillet or broad-bottomed pot. Once hot, add 2 tablespoons fat and then celery or parsnips (or both). Reduce heat to medium, and sauté for 5 to 8 minutes until beginning to brown and soften. Add zucchini to pan, and reduce heat to medium or medium-low to prevent too much darkening as the veggies cook. Sauté an additional 5 minutes. Remove veggies to plate, and set aside (to use the pan for the meat).
- Add final tablespoon oil, then ground turkey and sea salt to the pan, and cook, breaking up the meat with a spatula. Cook until most of the pink is gone, about 8 minutes.
- Add cumin, dried ground ginger and cloves, and stir in.
- Now add: coconut milk, coconut aminos, lime juice from ½ the lime and fresh ginger root. Stir and simmer about 5 minutes.
- Serve with cauliflower rice, brown rice for gluten-free, roasted cauliflower, cooked zucchini, peas, potatoes or other favorite side dish, depending on diet and preference. Garnish with fresh lime wedges and optional fresh cilantro.
Quick Ground Turkey Curry (Gluten-free, Paleo, AIP, Keto, Whole30)
Equipment
- large skillet or broad-bottomed low pot
Ingredients
- 3 Tablespoons coconut oil or avocado oil, divided
- 1 small bunch celery or ½ pound parsnips (1 medium, peeled and diced), as preferred (Low-FODMAP) For Keto: See the Notes section below.
- 1 large zucchini peeled for VAD
- 1 pound ground turkey or ground chicken if preferred
- 1 teaspoon quality salt
- 1 teaspoon cumin omit for AIP
- ½ teaspoon ginger powder dried
- ¼ teaspoon cloves ground
- 1 cup coconut milk full fat, creamy (0.15 mg copper per serving, so not a big deal for most for occasional VAD)
- 2 Tablespoons coconut aminos
- ½ lime juiced (about 2 Tablespoons), and save half to garnish the dishes with wedges of lime
- 2 to 3 Tablespoons ginger root grated or minced
- Optional: ¼ cup fresh cilantro chopped, for garnish (omit for VAD if preferred)
- Optional: 2 teaspoons tapioca flour/starch , or use rice flour for GF and VAD (omit for Keto/LC)
Instructions
- Over medium-high heat, heat large skillet or broad-bottomed pot. Once hot, add 2 tablespoons fat and then celery or parsnips (or both). Reduce heat to medium, and sauté for 5 to 8 minutes until beginning to brown and soften. Add zucchini to pan, and reduce heat to medium or medium-low to prevent too much darkening as the veggies cook. Sauté an additional 5 minutes. Remove veggies to plate, and set aside (to use the pan for the meat).
- Add final tablespoon oil, then ground turkey and sea salt to the pan, and cook, breaking up the meat with a spatula. Cook until most of the pink is gone, about 8 minutes.
- Add cumin, dried ground ginger and cloves, and stir in.
- Whisk together this slurry in a small bowl: coconut milk, coconut aminos, lime juice from ½ the lime, fresh ginger root and optional tapioca flour/starch (or rice flour for GF, VAD). Add it to the pan. Stir and simmer about 5 minutes, until it's hot, thickened and bubbly.
- Serve with cauliflower rice, brown rice for gluten-free, roasted cauliflower, cooked zucchini, peas, potatoes or other favorite side dish, depending on diet and preference. Garnish with fresh lime wedges and optional fresh cilantro.
Nutrition
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Dan says
This was a quick meal that was very satisfying. The flavor was very light. A really nice way to use ground turkey.
Thank you for sharing!
Megan says
I’m so glad you enjoyed, Dan! Thanks so much for sharing your feedback! 🙂 🙂