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.