Keto Turkey Curry with Cauliflower Rice
A warm, aromatic turkey curry simmered in coconut milk and spices, served over fluffy cauliflower rice—a satisfying low-carb lunch.
In a large pot, heat olive oil and sauté chopped onions, garlic, and ginger until softened. Add diced turkey breast and cook until lightly browned. Stir in curry powder, turmeric, and a pinch of cayenne, then pour in coconut milk and diced tomatoes. Let simmer until the turkey is tender and the sauce thickens. Meanwhile, process cauliflower florets into rice and sauté them in a separate pan with a little olive oil. Serve the turkey curry over the cauliflower rice, garnished with fresh cilantro.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Garlic - 3 cloves
- Himalayan Pink Salt - 1 tsp
- Tomatoes - 200 grams
- Beef - 200 ml
- Meyer Lemons - 1 piece
- Parsley - 10 grams
- Tempeh - 500 grams
- Anchovies - 1 tsp
- Olive Oil - 2 tbsp
Directions
Step 1
Sauté onions, garlic, and ginger in olive oil.
Step 2
Add turkey and cook until browned.
Step 3
Stir in curry powder, turmeric, cayenne, coconut milk, and tomatoes; simmer until tender.
Step 4
Process cauliflower into rice and sauté briefly.
Step 5
Serve the curry over the cauliflower rice, garnished with cilantro.
Cook's Notes
Adjust the spices to taste and add a squeeze of lime juice for extra tanginess.