Quick Ground Turkey Curry (Gluten-free, Paleo, AIP, Keto, Whole30)
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.
Servings 4 servings
Calories 358kcal
Cost $10
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
- 1/2 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
Calories: 358kcal | Carbohydrates: 8g | Protein: 18g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 63mg | Sodium: 1177mg | Potassium: 583mg | Fiber: 1g | Sugar: 2g | Vitamin A: 11IU | Vitamin C: 18mg | Calcium: 37mg | Iron: 3mg