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Combine ground turkey and olive oil in a non-stick pan over medium-high heat on a stove. Break up the ground turkey and season it with salt, pepper, and onion powder. Cook the ground turkey until it’s browned and crumbled.
Transfer all the ground turkey to a crock pot or slow cooker. Next, chop red bell pepper and bok choy into pieces, and add them to your crock pot as well. Make sure the pieces are small enough to eat in one or two bites with your curry.
Slowly pour chicken broth into the crock pot. Add coconut cream from the top of a coconut milk can to the crock pot along with salt, coriander seed, curry powder, ground cumin, and ground ginger. Cover and cook the curry for your choice of 4 hours on high heat or 8 hours on low heat.
To make rice for the curry, combine cauliflower rice and olive oil in a pan on high heat on your stove. Season the rice with the final amounts of salt, pepper, garlic powder, and dried parsley, and cook until the rice is browned or lightly charred. Serve approximately 9 ½ ounces of curry with each serving of rice.