This Whole30 sweet potato curry is easy to make and packed with flavor. It’s a great option for meal prep, busy weeknights, or anytime you want a warm, nourishing meal without complicated steps.
Related: Egg Curry
Ingredients
Coconut Oil
Used for sautéing the aromatics, adding a subtle richness and flavor that complements the curry spices.
Sweet Potatoes
The star of the dish, providing natural sweetness, fiber, and a hearty texture.
Onion
Adds depth and natural sweetness when sautéed, forming the flavor base of the curry.
Garlic
Provides aromatic pungency and enhances the overall flavor of the dish.
Ginger
Adds warmth and a fresh, slightly spicy note that pairs beautifully with the curry flavors.
Red Curry Paste
The primary source of spice and flavor, giving the curry its signature kick.
Curry Powder
Enhances the depth of the curry with additional warm, earthy spices.
Cumin
Adds a subtle smokiness and earthiness to balance the sweetness of the potatoes.
Paprika
Contributes a mild, sweet pepper flavor and vibrant color.
Coconut Cream
Creates a rich, creamy sauce while keeping the dish Whole30-compliant.
Spinach
Adds color, nutrients, and a fresh flavor that balances the richness of the curry.
Chicken Thighs
Provide protein and a tender, juicy texture that soaks up the curry sauce beautifully.
Instructions
Bake the sweet potato in the oven at 400 for 20-40 minutes or until soft
Heat coconut oil in a pan
Sauté garlic, onion, and ginger until the onion is translucent and lightly brown
Add in the paste, spices and coconut cream
While it is simmering add coconut oil to a large pan over medium high heat
Place chicken thighs in and generously sprinkle with garlic powder
When the chicken is cooked on one side flip it over to cook the other side
In your curry pan add your sweet potatoes once they have baked
Add the spinach to the curry pan and cook until wilted (if fresh) or until defrosted (if frozen)
Once both sides of your chicken is cooked shred it and add it to the curry
Serve over cauliflower rice or cauliflower
Related: Whole30 Beef Stew
Whole30 Sweet Potato Curry
Ingredients
- 1 tbsp Coconut oil
- 3 cups Sweet potatoes diced
- 1 onion thinly sliced
- 2 tbsp garlic
- 2 tbsp minced ginger
- 2 tsp red curry paste
- 1 tsp curry powder
- 1/2 tsp cumin
- 1/4 tsp paprika
- 1 can coconut cream 13.66 oz
- 1 cup spinach
- 5 chicken thighs
- Serve over cauliflower or cauliflower rice
Instructions
- Bake the sweet potato in the oven at 400 for 20-40 minutes or until soft
- Heat coconut oil in a pan
- Sauté garlic, onion, and ginger until the onion is translucent and lightly brown
- Add in the paste, spices and coconut cream
- While it is simmering add coconut oil to a large pan over medium high heat
- Place chicken thighs in and generously sprinkle with garlic powder
- When the chicken is cooked on one side flip it over to cook the other side
- In your curry pan add your sweet potatoes once they have baked
- Add the spinach to the curry pan and cook until wilted (if fresh) or until defrosted (if frozen)
- Once both sides of your chicken is cooked shred it and add it to the curry
- Serve over cauliflower rice or cauliflower
