A ground turkey curry dish that is healthy, low-sugar, gluten-free, Paleo and full of easy to find Indian spices.
And so it begins. Our quest to ultimate healthiness.
Have you ever noticed how one day you find yourself being okay just eating a bite or two of a dessert, and then a few days later you are 3 helpings in?
That’s my relationship with sugar. A love/hate, all or nothing type of relationship.
I love it when it is in my mouth, but man do I feel lousy once I am finished eating.
For the last year, I have struggled with headaches/migraines that occur up to 3-4 times a week.
I have tried multiple preventive medications, and am seeing a neurologist, a TMD specialist, a chiropractor and a doctor who specializes in nutritional counseling. My case is anything but straightforward.
I know I definitely have some postural misalignments due to years of crouching over textbooks, but deep down I also think something is not quite right in my diet.
In an effort to tackle this beast head on, a “yeast-free”, Candida diet has become my way of eating over the past few weeks. Is it easy? Heck no. Have I cheated? Absolutely. Do I think it’s working?! The jury is still out.
This ground turkey curry is just what the doctor order. Full of healthy ground turkey and finished with some easy to find Indian spices.
Serve it with a side of grilled or steamed veggies and you have yourself a healthy and filling dinner!
Thanks to our newfound way of eating, the next few weeks will be full of healthier, low sugar, gluten free dishes.
After a few weeks of this experimental eating regimen, I will slowly begin to add in natural sugars here and there to see how my body responds.
Can you tell I’m a bit of a science nerd who likes experiments?!
But for now, I hope you enjoy this tasty, healthy, ground turkey curry dish!
PIN THIS EASY GROUND TURKEY CURRY
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Ingredients
Curry Seasoning:
- 1 ½ tsp. curry powder
- 1 tsp. garam masala
- ¼ tsp. cumin
- ⅛ tsp. turmeric
- ⅛ tsp. cayenne (or ¼ if you like spice)
- 1 tsp. salt to taste
- ½ tsp. pepper
Instructions
- Saute onion in olive oil in a large skillet or pan over medium heat for 5-6 minutes, or until onions turn translucent.
- Add garlic and ground turkey. Cook for another 7-10 minutes over medium heat, or until meat is cooked through.
- While meat is cooking whisk together the seasoning ingredients in a small bowl.
- Once meat is done cooking, add seasoning ingredients and coconut milk to the pan and stir until combined. (If you want your curry really thick, use less milk. If you would like it less thick, add more milk)
- Reduce heat to low and let simmer for another 10 minutes.
- Serve curry over rice or quinoa and sprinkle with cilantro. Enjoy!
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Notes
- Feel free to add in additional vegetables such as carrots, bell peppers, or peas.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Want a few more quick, gluten-free dishes like this ground turkey curry to try?
15-Minute Curry Cauliflower Rice | Paleo
Slow Cooker Chicken Curry with Coconut Milk
Balsamic Glazed Flank Steak & Veggie Roll-Ups
Peanut Asian Chicken Lettuce Wraps
I only want to eat this for the rest of my life.
I added bell pepper, petite diced tomatoes(from the can), and chopped cashews. Extra cayenne, and cinnamon. Served over sushi rice. Full stop.
The ground turkey is so much more palatable than dried out cubes of chicken. Delicious comfort food. This will be coming to work with me for lunches from now on! And so easy to make.
Yay! So happy to hear you enjoyed the recipe, Jill! This sounds delicious. Thanks so much for taking the time to leave a comment and rating!
Update: this turkey meatloaf is what my family requested for Christmas dunner! Not salmon, roast beef or a whole turkey. 100% wanted turkey meatloaf. I made a 2nd one for my daughter-in-law to take home. My slight modifications are using garlic-infused olive oil instead of garlic and I add ground flax seeds, which have no real taste but are healthy for digestion. What a great simple meal!
Yay! So happy to hear you enjoyed the recipe, Carole! This would be a tasty Christmas dinner. Thanks so much for taking the time to leave a comment and rating!
My family’s crazy about this curry. Can I substitute tofu for a variation?
Yay! So happy to hear you enjoyed the recipe, Carole! You could absolutely try, though I’ve never done it. Let me know how it turns out. Thanks so much for taking the time to leave a comment and rating!
I love this recipe. I make it often. But what makes the saturated fat so high? 27 grams per serving is over 60% from fat. Is it the coconut milk?
Yes, the coconut milk has a lot of fat. It is only 18 grams of saturated, 25 grams total fat. If you are looking to lower the fat content, you could always try using a lite milk instead. I’m so glad you enjoy the recipe, though!
This was utterly tasty and ridiculously easy to make. Many thanks, we’ll be making this for years!
I substituted coconut cream for coconut milk and ate it with homemade naan bread rather than rice.
Yay! So happy to hear you enjoyed the recipe, Edward. Thanks so much for taking the time to leave a comment and rating!
I just made the recipe and pretty much made it according to the recipe. I used unsweetened almond milk to because I didn’t have any coconut milk. I didn’t have Garmin Marsala either and substituted a little allspice. My husband and I thought it was very good. I love curry. I made roasted asparagus spears on the side. Thanks.
Yay! So happy it turned out even with your substitutions. I love hearing that you enjoyed this recipe, Sheri! Thanks for leaving a comment and rating!
Good! Will make again. Next time will use max cayenne suggested. Had used about 2/3 of that.
Wonderful! So glad you enjoyed the recipe, Josie! Thanks so much for taking the time to leave a comment 🙂