Paleo Curry Potato
Discover the irresistible flavors of this Paleo Curry Potato recipe, a wholesome and vibrant dish that's packed with nutrients and bold spices. Combining tender sweet potatoes, carrots, and red bell pepper with creamy coconut milk and a fragrant blend of ginger, garlic, and red curry paste, this dairy-free, gluten-free recipe is perfect for clean eating. Ground turmeric, lime juice, and fresh cilantro elevate the dish with bright and earthy notes, while its quick prep and simmer time make it ideal for busy weeknights. Whether served solo or paired with cauliflower rice, this paleo-friendly curry brings the warmth and comfort of a classic with a health-conscious twist.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 inch piece, grated ginger
- 2 tablespoons red curry paste
- 1 can (13.5 oz) coconut milk
- 2 large, peeled and cubed sweet potatoes
- 2 large, sliced carrots
- 1 medium, sliced red bell pepper
- 1 teaspoon ground turmeric
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped fresh cilantro
- 1 juiced lime
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for approximately 3-4 minutes until the onion is translucent.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the red curry paste and stir continuously for 1 minute until it's well combined with the onions and ginger.
Pour in the coconut milk and bring the mixture to a simmer.
Add the cubed sweet potatoes, sliced carrots, and red bell pepper to the pot.
Stir in the ground turmeric, sea salt, and black pepper, ensuring the vegetables are coated in the curry mixture.
Cover the pot and allow the curry to simmer, stirring occasionally, for about 20-25 minutes or until the sweet potatoes and carrots are tender.
Once the vegetables are cooked, remove the pot from the heat and stir in the fresh lime juice.
Garnish with chopped fresh cilantro before serving.
Nutrition Facts
Calories |
933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3300 mg | 143% | |
| Total Carbohydrate | 159.5 g | 58% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 63.4 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1619 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.
