This easy Ground Turkey Curry will be a favorite weeknight meal, as it comes together in 30 minutes. It also gets a shoutout for having minimal prep work, and loads of delish healing whole foods. The addition of white sweet potatoes and cauliflower make it a really cozy dish, perfect for a chilly day. Curry is flavorful and fun, and I hope you love this dish as much as I do.
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Let the cooking begin!
The steps:
- In a Dutch oven, you’ll start by adding the ground turkey and breaking it up into small pieces. You won’t brown it all the way, just until it’s about halfway cooked.
- Then, you’ll toss in the diced white sweet potato, cauliflower florets, and diced onion.
- This mixture will steam cook with the lid on the Dutch oven for about 10 minutes, or until the potatoes are fork-tender. I recommend taking the lid off halfway through the give it a stir and see how things are cooking. I also recommend adding another drizzle of olive oil if it seems like things are dry and sticking to the bottom of the pot.
- Once that’s done, you’ll add your seasonings, let the mixture cook for a minute, and then add your liquids (bone broth and coconut cream/milk). Curry powders come with a lot of different spice combinations, so I would recommend starting small and adding more as needed.
- Let the curry heat and simmer for a few minutes before serving to let the flavors meld a bit more.
- To serve, I recommend choosing your favorite grain- I like quinoa, but rice, or cauliflower rice (the Paleo and Whole30 option) are great too. Spoon some into a bowl and then pour the curry over it.
- You can eat it as is, or you can optionally add a squeeze of lime, chopped almonds, and a garnish of cilantro. Enjoy!
Substitutions:
- You can sub ground chicken, or regular chicken, for the ground turkey.
- A white or yellow potato will work great in place of the white sweet potato, but won’t be Paleo anymore.
- Regular chicken broth, or vegetable broth, can be used in place of the chicken bone broth.
- Coconut cream is preferred, but if you tolerate dairy, whole milk or heavy cream could work as well. The flavor will be slightly different, but should still be good.
Recommended kitchen items:
- Lodge Dutch oven. This thing is heavy duty. I use it for this pulled pork, soup, hash, artisan bread, or any large meal.
- Stainless steel measuring utensils. The spoons are my favorite, because they fit in spice jars. I also love using stainless steel, instead of plastic.
- Garlic press. Oh man, I love this thing. No more fiddling with garlic cloves, you just smash them instead.
- Teak wood spoon. This set is beautiful. I love using wooden utensils, because they don’t scratch your pots and pans and they feel so homey.
- Lemon squeezer. This large capacity citrus juicer is great because it’s easy to squeeze and it fits large lemons and any size limes.
I hope you love this recipe, and would love to hear about how making it went for you! Share with me in the comments below, on Pinterest, or @whitsfoodfit on Instagram.
Ground Turkey Curry
(Paleo, Whole30, DF, GF, Soy free, Egg free, Nut free)
Ingredients
- ¼ cup extra virgin olive oil
- 1 lb ground turkey
- 2 cups white sweet potato diced, about 1 medium potato
- 4 cups cauliflower florets about ½ large head of cauliflower
- ½ red onion diced
- 1 Tbsp sea salt
- 2-3 Tbsp curry powder or to taste
- 3 cloves garlic chopped
- 2 cups chicken bone broth
- 15oz can coconut cream or full fat coconut milk
- preferred grain for serving (quinoa, rice, cauliflower rice)
- lime wedges for serving (optional)
- chopped almonds for serving (optional)
- cilantro for serving (optional)
Instructions
- Heat a Dutch oven or large pot with a lid over medium high heat and add the olive oil.
- Add the turkey to the pot and stir and break it up into small pieces.
- Once the turkey is about half cooked, add the sweet potato, cauliflower, and onion to the pot and stir to combine, adding a little more oil if the pan seems dry.
- Cover the pot with the lid and let it cook for 10 minutes, give or take a couple minutes, stirring halfway through. It's done when the potatoes are fork-tender.
- Season the mixture with sea salt, curry powder, and garlic and stir to combine. Start with 2 Tbsp of curry powder.
- Pour in the bone broth and coconut cream and mix until everything is well combined.
- Give the mixture a taste to see if it needs any additional seasoning. Curry powders can really vary, so feel free to add more or any additional seasoning you think it needs. For a spicier taste, add more chili powder or cayenne pepper.
- Let the mixture in the pot heat and meld for about 5 for minutes.
- Serve the curry over your favorite grain, and optionally give it a squeeze of lime, some chopped almonds, and cilantro to garnish.
