Turkey and Kale Curry

September 16, 2016
Coconut Free
Corn Free
Dairy Free
Gluten Free
Nut Free
Soy Free
This was really good. I've been bummed out since we found out that we can't have coconut that we couldn't have curry because it usually has coconut milk in it, turns out it doesn't need it. Well, it's more of a curry stir fry this way, but what I mean is that it still tastes good and you can still get the same flavor. I still think a milk could be added to it, but since we usually have nut-milks, I wanted to keep a nut-free curry option. And by-the-way this is how the cauliflower rice is supposed to look! If you remember last week the picture was a bit more mushy, but here it's the right amount of grainy-ness. Yay!


  • 2 pounds ground turkey
  • 2 cups butternut squash, skinned and chopped
  • 2 cups mushrooms, sliced
  • 1 yellow onion, chopped
  • 1-2 cups kale, removed from stems
  • 2 garlic cloves, diced
  • 2-3 tablespoons oil/fat
  • Curry powder taste
  • Ginger to taste
  • Cumin to taste
  • Salt/pepper to taste


  • Melt oil/fat over medium heat in a large wok/skillet
  • Add onion, butternut squash and mushrooms and sauté until tender, about 15 minutes
  • Add garlic, kale, ground turkey and spices
  • Continue sautéing until thoroughly cooked, try to not break up the ground turkey too much so it stays in larger chunks
  • Serve warm with cauliflower rice 

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