Low Sodium Chicken and Sweet Potato Curry
Savor the rich, aromatic flavors of this Low Sodium Chicken and Sweet Potato Curry, a wholesome and heart-healthy take on the classic comfort dish. Perfect for mindful eaters, this recipe features tender chicken thighs, nutrient-packed sweet potatoes, and creamy coconut milk, all simmered in a fragrant medley of low-sodium curry powder, turmeric, and warming spices. Fresh baby spinach and a vibrant squeeze of lime add a refreshing twist, while a garnish of cilantro elevates its restaurant-quality appeal. With just 20 minutes of prep and 40 minutes of cooking, this one-pot dish makes for a nutritious, easy weeknight meal that doesn’t skimp on bold, satisfying flavors. Ideal for those seeking low-sodium, gluten-free, and protein-rich recipes, this curry pairs beautifully with brown rice or quinoa.
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Recipe Information
Ingredients
- 500 grams boneless skinless chicken thighs
- 2 medium sweet potatoes
- 1 medium onion
- 1 large red bell pepper
- 3 large garlic cloves
- 1 tablespoon fresh ginger
- 2 tablespoons olive oil
- 1 cup low-sodium chicken broth
- 400 ml coconut milk
- 2 tablespoons low-sodium curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon pepper
- 2 cups baby spinach
- 0.5 cup fresh cilantro
- 1 large lime
Instructions
Begin by cutting the chicken thighs into bite-sized pieces. Peel and cube the sweet potatoes into 1-inch pieces. Dice the onion and thinly slice the red bell pepper.
Mince the garlic cloves and grate the ginger.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the onions to the hot oil and sauté for about 3 minutes until they begin to soften.
Add the garlic, ginger, curry powder, cumin, coriander, turmeric, and pepper. Stir well and cook for another 2 minutes until fragrant.
Add the diced chicken pieces to the pot, stirring to coat with the spices and cook until lightly browned, about 5 minutes.
Introduce the cubed sweet potatoes and bell pepper to the chicken in the pot.
Pour in the low-sodium chicken broth and bring to a gentle boil. Reduce the heat to medium-low, cover the pot, and simmer for 15 minutes.
Stir in the coconut milk and continue to simmer uncovered for another 10 minutes or until the sweet potatoes are tender.
Add the baby spinach to the curry and stir through until just wilted, about 2 minutes.
Chop the fresh cilantro and stir half into the curry. Reserve the other half for garnish.
Remove from heat, taste, and adjust seasoning if necessary.
Serve the curry hot, garnished with the remaining cilantro and a squeeze of lime juice.
Nutrition Facts
Calories |
1454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.7 g | 82% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 783 mg | 34% | |
| Total Carbohydrate | 141.2 g | 51% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 55.3 g | ||
| Protein | 91.4 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 411 mg | 32% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2299 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
