Paleo Curry Potato

Dive into the comforting warmth of Paleo Curry Potato, a creamy, flavor-packed dish that’s as wholesome as it is delicious! This paleo-friendly recipe features tender sweet potatoes, vibrant carrots, and crisp red bell peppers simmered in a luscious coconut milk and red curry paste sauce, enhanced with fresh ginger and garlic for a bold aromatic kick. Turmeric adds a golden hue and earthy depth, while a squeeze of fresh lime juice brightens every bite. Ready in just 45 minutes, this one-pot wonder is perfect for meal prep or a quick weeknight dinner. Garnished with fragrant cilantro, it’s a gluten-free, dairy-free, and nutrient-rich meal that satisfies every palate. Whether served on its own or alongside cauliflower rice, this Paleo Curry Potato is both a nourishing and tantalizing centerpiece.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for approximately 3-4 minutes until the onion is translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Step 4

Add the red curry paste and stir continuously for 1 minute until it's well combined with the onions and ginger.

Step 5

Pour in the coconut milk and bring the mixture to a simmer.

Step 6

Add the cubed sweet potatoes, sliced carrots, and red bell pepper to the pot.

Step 7

Stir in the ground turmeric, sea salt, and black pepper, ensuring the vegetables are coated in the curry mixture.

Step 8

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.

Step 9

Once the vegetables are cooked, remove the pot from the heat and stir in the fresh lime juice.

Step 10

Garnish with chopped fresh cilantro before serving.

Nutrition Facts

Serving size	(1291.7g)

Amount per serving	% Daily Value*
Calories	933.3

Total Fat 30.6g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 3300.0mg	0%
Total Carbohydrate 159.5g	0%
Dietary Fiber 22.8g	0%
Total Sugars 63.4g
Protein 12.2g	0%

Vitamin D 0IU	0%
Calcium 277.9mg	0%
Iron 7.0mg	0%
Potassium 1618.9mg	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: 28.6%

Protein: 5.1%

Carbs: 66.3%