Paleo Aloo Curry
Savor the comforting flavors of **Paleo Aloo Curry**, a wholesome, grain-free twist on a traditional favorite. This recipe swaps regular potatoes for nutrient-rich sweet potatoes, simmered in a creamy coconut milk base and infused with bold, aromatic spices like curry powder, cumin, and coriander. With just 15 minutes of prep time and 30 minutes of cooking, this one-pot wonder is the ultimate quick and healthy weeknight dinner that delivers rich, hearty flavor without compromising on clean-eating principles. Finished with a fragrant touch of fresh cilantro, this paleo-friendly curry is perfect as a standalone dish or paired with cauliflower rice. Gluten-free, dairy-free, and packed with wholesome ingredients, this vibrant curry is sure to satisfy your cravings while fitting seamlessly into your paleo lifestyle!
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 2 tablespoons coconut oil
- 1 medium onion
- 3 large garlic cloves
- 1 inch piece fresh ginger
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 13.5-ounce can coconut milk
- 1 14-ounce can diced tomatoes
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 cup fresh cilantro
Instructions
Peel and dice the sweet potatoes into 1-inch cubes. Set aside.
Chop the onion finely. Mince the garlic cloves and grate the ginger. Set these aside separately.
In a large pot, heat coconut oil over medium heat.
Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Add the minced garlic and grated ginger to the pot and sauté for another 2 minutes until fragrant.
Stir in the curry powder, ground cumin, and ground coriander. Cook for 1 minute, stirring continuously, to toast the spices.
Add the diced sweet potatoes to the pot, stirring to coat them evenly with the spice mixture.
Pour in the coconut milk and diced tomatoes, stirring well to combine.
Season with sea salt and black pepper. Bring the mixture to a low simmer.
Cover and cook for 20-25 minutes, or until the sweet potatoes are tender and cooked through. Stir occasionally.
Uncover and let the curry thicken slightly if needed by simmering it gently.
Taste and adjust seasoning if needed.
Remove the pot from heat and stir in freshly chopped cilantro before serving.
Serve the Paleo Aloo Curry hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7139 mg | 310% | |
| Total Carbohydrate | 147.1 g | 53% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 60.6 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 374 mg | 29% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1590 mg | 34% | |
*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.
