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Paleo Turkey Persimmon Korma -

Turkey Persimmon Korma

  • Author: Holley -
  • Total Time: 38 minute


Spicy rich curry slow cooked to perfection! Grain and dairy free.


  • 1lb ground turkey
  • 5 ripe persimmons
  • 1/2 large onion diced
  • 3 Thai chillies
  • 1/4 cup oil (avocado or coconut)
  • 2 tbsp. gram masala
  • 1 inch fresh grated turmeric
  • 1/2 inch fresh grated ginger
  • 1 tbsp Vietnamese coriander
  • 1 tsp roasted cumin
  • 1 tsp pink peppercorns
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp ground coriander
  • 1 1/2 cup diced or crushed tomato
  • 1 cup water
  • 1/2 cup coconut cream
  • 1/3 cup raisins


  1. Sauté ground turkey and onions in oil, then set aside.
  2. Wash persimmons, remove stem and cut into quarters, put into slow cooker.
  3. Add sautéed turkey and onions overtop.
  4. Grate in turmeric, ginger and Thai chilies.
  5. Add spices, garam masala, coriander, roasted cumin, peppercorns, nutmeg, cloves, Vietnamese coriander.
  6. Add crushed or diced tomato and water, stir to combine.
  7. Cook on low for 5 hours or high for 2.
  8. Add coconut cream and raisins, stir well and let cook 30min – 1 hour depending on temperature setting.
  9. Serve with Paleo flat bread (I used a recipe from Brittney Angels new book Every Last Crumb) or riced cauliflower.


No vietnamese coriander? Substitute a little lemon grass!

  • Cook Time: 2-5 hours
  • Method: Slow cooker
The Primal Desire