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?
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Absolutely delicious 😋 !! Served over quinoa with slices of avocado ! Newly diagnosed with diabetes, so I’m new to healthy eating ! This recipe will be prepared at least once a week !
Yay, Kelley! So happy to have helped you out with this dish. Let me know if you have any specific recipes you’re looking for on your diabetes journey. Thanks for your comment and rating 🙂
I love curry and wanted something easy to put together with ground turkey. This was a hit. I’m also a fan of Garam Masala! I actually doubled the recipe because I had a good feeling that this would be delicious. I also added zucchini and mushrooms just to make it a larger dish.
Oh I love the idea to add mushrooms and zucchini, Liz! So nutritious! Thanks so much for your comment and rating!!
Easy and delicious!!! We added a can of tomato paste at the recommendation of my Indian friend and omitted the coconut milk (so we did also have to add some water towards the end for moisture). We also added frozen spinach, corn, cauliflower, and carrots. We will be making this again for sure!
That sounds delicious, Maryann! So happy you enjoyed the recipe – thanks for the comment and rating 🙂
I am low on cholesterol, but also low on iron and red blood cells, so I eat mostly red meats. I am going to substitute extra lean ground sirloin for the turkey. I’ll let you know how it comes out.
What a great idea! I can’t wait to hear what you think, Janice!
I tried this tonight and left out the chilli as I was making it for our family including two young kids. Everyone loved it and it was soo easy to make, this will now be a staple in our household. Thanks for the recipe 🙂
Yay, Susanna!! I’m so happy to hear the littles enjoyed it, too! Thanks so much for your comment and rating! 🙂
Hi,
Looking for the oz for the serving size you have listed for this recipe
Hi Megan! Sorry, but I do not have an exact oz measurement for these servings. I just divide the entire recipe into 4 equal portions. Thank you for your question!
Such a good, easy weeknight recipe! I served over cauliflower rice and spinach and added chopped carrots.
Love how you added all of the extra veggies. Thanks so much for your comment and rating 🙂
I don’t have Garmin Marsala. Is there anything I could sub for it instead?
Great question, Erin! You can substitute the garam masala with 1/4 teaspoon extra of cumin 1/4 teaspoon extra of curry powder, 1/4 teaspoon coriander (OK if you do not have this!) and a pinch of cinnamon. Can’t wait to hear how it turns out for you!
Love this recipe! Wondering if you think it would work with chicken thighs in a slow cooker?
So happy you enjoy it, Jenn!! That is a wonderful idea and I think it absolutely would! I would probably recommend getting the boneless, skinless so you can shred them easily once it is done cooking and do it on High – 4-5 hours, or Low – 6-8 hours. You also might want to add just a touch more liquid so it does not burn! Would love to know how this turns out for you!
If I wanted to add in some riced cauliflower( frozen) when should I at it in? After the turkey coooks…or maybe just last few mins?
Hi Lisa! Great question! Personally, I like my cauliflower rice a little on the crispy side and would suggest sauteeing it up with a bit of butter or oil in a separate skillet and then serving the curry on top. You can also try adding it into the curry during the last 5 or so minutes, but it might get a bit soggy! Would love to know what you end up trying and how it works out for you! 🙂
This came out great! I did sauté the riced cauliflower in a separate pan with a little evoo, salt, pepper and a dash of curry and it was perfect! This will definitely be in regular rotation! Thanks for sharing this awesome easy weeknight recipe! Definitely will be sharing with my foodie freinds!!
Yay, Lisa!! I am SO happy it came out great with the riced cauliflower. Thanks so much for letting me know and for your rating 🙂