Whole30 Yogurt Curry
Dive into the creamy, flavorful embrace of this Whole30 Yogurt Curry, a wholesome twist on a traditional favorite. Made with unsweetened coconut yogurt and packed with nutrient-rich ingredients like chicken thighs (or tofu for a plant-based option), fresh spinach, and a blend of aromatic spices, this curry delivers a dairy-free, gluten-free, and sugar-free delight suitable for those following the Whole30 program. The richness of coconut milk pairs perfectly with tangy lime juice and fragrant curry spices, creating a velvety sauce to coat tender chicken or tofu. Ready in just 45 minutes, this one-pan dish comes together effortlessly, making it ideal for busy weeknight dinners. Serve it over cauliflower rice or alongside a crisp salad for a satisfying, wholesome, and nutritious meal that's sure to become a go-to in your Whole30 recipe repertoire!
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Recipe Information
Ingredients
- 1 cup coconut yogurt (unsweetened, Whole30-compliant)
- 1 lb boneless, skinless chicken thighs (or substitute with tofu for a vegetarian option)
- 2 tablespoons coconut oil
- 1 onion (medium, finely chopped)
- 4 garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 1 tablespoon curry powder
- 0.5 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 cup canned diced tomatoes (no added sugar)
- 1 cup full-fat coconut milk
- 0.5 cup vegetable or chicken broth (Whole30-compliant)
- 2 cups fresh spinach
- 1 lime (juiced)
- 0.25 cup cilantro (optional, for garnish)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by preparing all the ingredients: chop the onion, mince the garlic, and grate the ginger.
In a large skillet or sauté pan, heat the coconut oil over medium heat.
Add the chopped onion to the pan and sauté for 5 minutes or until soft and translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add the curry powder, ground turmeric, and ground cumin to the pan, stirring frequently for 30 seconds to toast the spices.
Add the diced tomatoes, coconut milk, and broth to the pan. Stir to combine.
Bring the mixture to a gentle simmer, then add the chicken thighs (or tofu if using) to the pan. Ensure the protein is submerged in the sauce.
Cover and cook for 15 minutes, stirring occasionally to prevent sticking. For chicken thighs, ensure they are cooked through (internal temperature of 165°F).
Stir in the fresh spinach, allowing it to wilt into the curry. This should take about 2 minutes.
Turn off the heat and mix in the coconut yogurt and lime juice. Stir well to combine.
Taste and season with salt and black pepper as needed.
Serve garnished with fresh cilantro if desired. Pair with cauliflower rice or a simple salad for a complete Whole30 meal.
Nutrition Facts
Calories |
2163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.4 g | 202% | |
| Saturated Fat | 104.8 g | 524% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 4543 mg | 198% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 21.8 g | ||
| Protein | 134.6 g | 269% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 372 mg | 29% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 3162 mg | 67% | |
*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.
