Whole30 Yogurt Curry

Creamy, fragrant, and bursting with rich spices, this Whole30 Yogurt Curry is a game-changer for anyone craving a comforting, wholesome meal that fits your Whole30 goals. Made with unsweetened coconut yogurt, tender chicken thighs (or tofu for a vegetarian twist), and a wholesome blend of turmeric, curry powder, and cumin, this dairy-free and gluten-free curry is as nutritious as it is flavorful. A base of coconut milk and diced tomatoes creates a luscious sauce, while fresh spinach adds a boost of nutrients. Finished off with a bright splash of lime juice and the cooling tang of coconut yogurt, this curry is perfect for pairing with cauliflower rice or enjoying on its own. Ready in just 45 minutes, it’s an easy weeknight dinner that doesn't compromise on taste or health. Perfect for meal prep or serving fresh, the Whole30-compliant ingredients make it a must-try for clean eating enthusiasts!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Begin by preparing all the ingredients: chop the onion, mince the garlic, and grate the ginger.

Step 2

In a large skillet or sauté pan, heat the coconut oil over medium heat.

Step 3

Add the chopped onion to the pan and sauté for 5 minutes or until soft and translucent.

Step 4

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

Step 5

Add the curry powder, ground turmeric, and ground cumin to the pan, stirring frequently for 30 seconds to toast the spices.

Step 6

Add the diced tomatoes, coconut milk, and broth to the pan. Stir to combine.

Step 7

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.

Step 8

Cover and cook for 15 minutes, stirring occasionally to prevent sticking. For chicken thighs, ensure they are cooked through (internal temperature of 165°F).

Step 9

Stir in the fresh spinach, allowing it to wilt into the curry. This should take about 2 minutes.

Step 10

Turn off the heat and mix in the coconut yogurt and lime juice. Stir well to combine.

Step 11

Taste and season with salt and black pepper as needed.

Step 12

Serve garnished with fresh cilantro if desired. Pair with cauliflower rice or a simple salad for a complete Whole30 meal.

Nutrition Facts

Serving size	(1623.8g)

Amount per serving	% Daily Value*
Calories	2163.2

Total Fat 157.4g	0%
Saturated Fat 104.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 494.4mg	0%
Sodium 4542.7mg	0%
Total Carbohydrate 59.3g	0%
Dietary Fiber 16.3g	0%
Total Sugars 21.8g
Protein 134.6g	0%

Vitamin D 4.5IU	0%
Calcium 372.0mg	0%
Iron 24.1mg	0%
Potassium 3161.9mg	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: 64.6%

Protein: 24.6%

Carbs: 10.8%