Paleo Aloo Curry

Discover the hearty and wholesome flavors of Paleo Aloo Curry, a nutritious twist on a traditional Indian-inspired dish. This vibrant recipe replaces regular potatoes with naturally sweet and fiber-rich sweet potatoes, making it both paleo-friendly and gluten-free. Simmered in a fragrant blend of curry powder, ground cumin, and coriander, the creamy coconut milk base perfectly complements the zesty freshness of grated ginger and garlic. With just 45 minutes from prep to table, this one-pot wonder is a comforting, dairy-free, and vegan meal ideal for weeknight dinners. Serve it steaming hot, garnished with fresh cilantro, and enjoy its rich, immune-boosting spices. Perfectly balanced and irresistibly delicious, this Paleo Aloo Curry is a satisfying option you'll come back to again and again!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Peel and dice the sweet potatoes into 1-inch cubes. Set aside.

Step 2

Chop the onion finely. Mince the garlic cloves and grate the ginger. Set these aside separately.

Step 3

In a large pot, heat coconut oil over medium heat.

Step 4

Add the chopped onion and sauté until soft and translucent, about 5 minutes.

Step 5

Add the minced garlic and grated ginger to the pot and sauté for another 2 minutes until fragrant.

Step 6

Stir in the curry powder, ground cumin, and ground coriander. Cook for 1 minute, stirring continuously, to toast the spices.

Step 7

Add the diced sweet potatoes to the pot, stirring to coat them evenly with the spice mixture.

Step 8

Pour in the coconut milk and diced tomatoes, stirring well to combine.

Step 9

Season with sea salt and black pepper. Bring the mixture to a low simmer.

Step 10

Cover and cook for 20-25 minutes, or until the sweet potatoes are tender and cooked through. Stir occasionally.

Step 11

Uncover and let the curry thicken slightly if needed by simmering it gently.

Step 12

Taste and adjust seasoning if needed.

Step 13

Remove the pot from heat and stir in freshly chopped cilantro before serving.

Step 14

Serve the Paleo Aloo Curry hot, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	(1382.0g)

Amount per serving	% Daily Value*
Calories	881.8

Total Fat 30.8g	0%
Saturated Fat 23.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 7138.8mg	0%
Total Carbohydrate 147.1g	0%
Dietary Fiber 22.8g	0%
Total Sugars 60.6g
Protein 12.9g	0%

Vitamin D 0IU	0%
Calcium 373.5mg	0%
Iron 16.8mg	0%
Potassium 1590.2mg	0%

*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.

Source of Calories

Fat: 30.2%

Protein: 5.6%

Carbs: 64.2%