Keto Curried Turkey Skillet

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  • prep time

    prep time

    5 min

  • cook time

    cook time

    30 min

  • ready time

    ready time

    35 min

Keto Curried Turkey Skillet

8 ratings

This curry-inspired recipe is filled with tender eggplant, zucchini, and golden brown ground turkey. All the ingredients are flavored with a mix of spices, like curry and tarragon, and soaking in a bath of thick coconut milk. It’s that golden yellow sauce that holds all the warm, comforting flavors!

Jessica L.

  • Net Carbs

    2.3 g

  • Fiber

    1.6 g

  • Total Carbs

    4 g

  • Protein

    30.2 g

  • Fats

    33.1 g

429 cals

Keto Curried Turkey Skillet

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Ground Turkey

    Ground Turkey

    1 pound

  • Ghee


    3 tablespoon

  • Eggplant, Raw

    Eggplant, Raw

    3 ounce

  • Zucchini


    5 ounce

  • Chicken Broth

    Chicken Broth

    ½ cup

  • Salt


    ¼ teaspoon

  • Curry Powder

    Curry Powder

    1-½ teaspoon

  • Garlic


    ¼ teaspoon

  • Paprika


    ½ teaspoon

  • Vegetables Fresh Herbs Tarragon by Freshdirect

    Vegetables Fresh Herbs Tarragon by Freshdirect

    1 gram

  • Coconut Milk

    Coconut Milk

    4 tablespoon

Recipe Steps

steps 5

35 min

  • Step 1

    In a non-stick pan, cook the ground turkey over high heat (no oil necessary). Cook until the turkey is golden brown and crumbly. Transfer the cooked turkey to a bowl, leaving the pan on the stove.
    Step 1
  • Step 2

    WIth the heat on low, melt the ghee in the pan and let it deglaze the pan. Toss in chopped eggplant and zucchini, coating it in the ghee. Stir in the chicken broth, place a lid on the pan, and cook on a low heat for about 5 minutes - until the veggies are vibrant and tender.
    Step 2
  • Step 3

    Add the remaining spices and coconut milk to the pan. Stir the ingredients and place the lid on the pan again. Cook for an additional 10 minutes on low heat.
    Step 3
  • Step 4

    Stir the ground turkey back into the skillet. Get the turkey coated in the spiced coconut broth and heat the pan through until everything is hot.
    Step 4
  • Step 5

    Enjoy hot with extra tarragon or a dollop of greek yogurt!
    Step 5

Comments 7

  • Rafako

    Rafako 2 years ago

    Super delicious - even without the coconut milk.

    • Dawnytwin

      Dawnytwin 3 years ago

      OMG. To die for. We substituted cumin, garam masala and tumeric for curry powder. Definitely adding this to my list of favourites

      • Andrea

        Andrea 4 years ago

        Bland as heck. Add 1/2 tsp of salt and you need something thicker (maybe heavy cream) to make it into a thicker curry. If you want the zucchini and eggplant to be soft, you must cook it longer than the recipe indicates . Replace ground turkey with chicken and put it in the crock pot to simmer for 4 hours on low. Put over riced cauliflower.

        • MsDachshund

          MsDachshund 4 years ago

          This was totally amazing! Even my best friend who hates egg plant loved this. I used heavy cream because I was out of coconut milk but it was delicious. The only thing I changed was how long I cooked the zucchini and eggplant. I cooked only until crisp tender because I just don’t like squishy veggies. Other than that I changed nothing else. This was quick and easy to make.

          • Lorettamag

            Lorettamag 5 years ago


            • Nshives

              Nshives 5 years ago

              Excellent! We added extra coconutilk and will probably add a little more curry next time. Even the kids were big fans.

              • Jchar

                Jchar 5 years ago

                Really tasty. Not too heavy