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prep time
5 min
cook time
30 min
ready time
35 min
Keto Curried Turkey Skillet
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
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Ground Turkey
1 pound
Ghee
3 tablespoon
Eggplant, Raw
3 ounce
Zucchini
5 ounce
Chicken Broth
½ cup
Salt
¼ teaspoon
Curry Powder
1-½ teaspoon
Garlic
¼ teaspoon
Paprika
½ teaspoon
Vegetables Fresh Herbs Tarragon by Freshdirect
1 gram
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 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 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 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 5
Enjoy hot with extra tarragon or a dollop of greek yogurt!
Comments
Rafako 2 years ago
Super delicious - even without the coconut milk.
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 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 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 5 years ago
Yum!
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 5 years ago
Really tasty. Not too heavy