Curried Turkey Cauli Zoodle Bowl with Easy "Peanut" Sauce

This is a "throw everything in the skillet" type of meal. Which are often my favorites. There's nothing better than when culinary ingenuity meets laziness. Thai flavors are among my favorites - particularly that peanuty sauce you seem to see at every Thai joint. I don't eat peanuts anymore. Sad face. But...good thing there are many paleo solutions to peanut deprivation. Almond butter, cashew butter, sunbutter - to name a few - all have the uncanny ability to mimick a peanut flavor when  mixed with the right flavors. Not to mention they are all addictive when consumed by themselves..with a spoon. LOL who am I kidding...I don't use a spoon. I just barrel my hand into the jar and go hand to face. Moving on...I'd say sunbutter imitates it most closely, but for the purpose of this recipe, I'm a fan of almond butter.

Continue reading for a great one skillet meal that takes no time to whip up. Better yet, leftovers are great. I heart leftovers. The end.


  • 2 tbsp grass-fed butter, ghee, bacon grease, etc.
  • 1 lb ground turkey
  • 1 small head of cauliflower, cut into tiny florets
  • 1-2 tsp curry powder (depending on how "curry-y" you like it)
  • 2 medium zucchini, sliced into zoodles or julienne strips
  • 1/2 cup broccoli slaw
  • 1/3 cup full-fat coconut milk
  • 2 tbsp almond butter
  • Salt to taste
  • Chopped cashews to garnish


  1. In a large skillet, heat the fat and add the ground turkey, cauliflower florets and curry powder. Make sure to break up the ground turkey as it cooks.
  2. Once the ground turkey is cooked through, add the zoodles and broccoli slaw. Let cook for 1-2 minutes more, just so the zoodles are warmed through, and remove from heat.
  3. Slightly drain the skillet over the sink to get rid of excess juices (I just cover the edge of a skillet with a large slotted spatula and pour the liquid out over a colander so I don't loose any of the good stuff!). Don't worry about getting every drop out - getting just some of it out helps to make the end product thicker and not liquidy.
  4. In a small mixing bowl, combine the coconut milk and almond butter with a whisk. Whisk until its smooth and creamy. Pour over the skillet and toss throughout. Add salt to taste.
  5. Serve on plates and garnish with chopped cashews. Delish!

Servings: 3-4