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prep time
10 min
cook time
4 h 15 min
ready time
4 h 25 min
Low Carb Paleo Turkey Curry
This low carb crock pot paleo recipe is made with ground turkey, whole veggies, broth, coconut milk, and a handful of spices. Don’t worry, this curry isn’t spicy at all. It has the perfect blend of peppers, greens, and warm spices inspired by Indian cuisine. The recipe also includes a side of fried cauliflower rice to help soak up any extra yellow broth. Since you’re making the paleo diet recipe in your crock pot, you can cook it quickly while you’re at home or let it slow-cook all day while you’re away. Enjoy your meal like a hot lunch or serve it for dinner when you get home.
What is bok choy?
Bok choy is a type of Chinese cabbage. It has dark leafy greens, which are extremely important to get plenty of on the Keto diet. If you can’t find bok choy at your grocery store, you can substitute with green leaf spinach.
What is coconut cream?
Coconut cream is the thick cream that separates from the water in a can of coconut milk. To get coconut cream, just purchase a regular can of full-fat coconut milk. The key is to not shake up the can. Just open the can and skim the cream off the top!
Storage and freezing
You can refrigerate the finished and cooled turkey curry for up to 5 days in your refrigerator. You may also divide the curry and freeze it in storage containers in your freezer. You can reheat frozen curry on your stovetop or again in your crock pot or slow cooker.
Net Carbs
6.4 g
Fiber
5.4 g
Total Carbs
11.9 g
Protein
37.5 g
Fats
28.6 g
436 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Ground turkey, lean, 7% fat (93% lean meat)
1 lb
Olive Oil
1.5 tsp
Salt
0.25 tsp
Black pepper
0.25 tsp
Onion powder
0.5 tsp
Red pepper
4 oz
Bok choy
3.5 oz
Chicken broth
1.5 cup
Coconut cream (liquid from grated meat)
4 oz
Salt
0.25 tsp
Coriander, seed
0.75 tsp
Curry powder
0.5 tsp
Cumin, ground
0.5 tsp
Ginger Ground Dry
1 tsp
Cauliflower rice
20 oz
Olive Oil
1.5 tsp
Salt
0.25 tsp
Black pepper
0.25 tsp
Garlic powder
0.5 tsp
Parsley, dried
4 tsp
Recipe Steps
steps 4
4 h 25 min
Step 1
Combine ground turkey and olive oil in a non-stick pan over medium-high heat on a stove. Break up the ground turkey and season it with salt, pepper, and onion powder. Cook the ground turkey until it’s browned and crumbled.Step 2
Transfer all the ground turkey to a crock pot or slow cooker. Next, chop red bell pepper and bok choy into pieces, and add them to your crock pot as well. Make sure the pieces are small enough to eat in one or two bites with your curry.Step 3
Slowly pour chicken broth into the crock pot. Add coconut cream from the top of a coconut milk can to the crock pot along with salt, coriander seed, curry powder, ground cumin, and ground ginger. Cover and cook the curry for your choice of 4 hours on high heat or 8 hours on low heat.Step 4
To make rice for the curry, combine cauliflower rice and olive oil in a pan on high heat on your stove. Season the rice with the final amounts of salt, pepper, garlic powder, and dried parsley, and cook until the rice is browned or lightly charred. Serve approximately 9 ½ ounces of curry with each serving of rice.
