Coconut Sweet Potato Curry
on Feb 13, 2024, Updated Apr 15, 2025
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It may be February but it’s still rainy and cold and very overcast, this Coconut Sweet Potato Curry is the perfect way to want up at the end of a day.
Sweet potato, coconut, curry… these are a few of my favorite things! This dish is so perfect for a chilly night and not to mention super easy to throw together. Oh and a huge plus? Ruthie LOVES it!! My mom and I love curry so we have been loving the process of testing this recipe. I’ve made it 3 times now to perfect it and they were all super delicious but this last one is perfection. This recipe has become a staple for our dinner rotation because I love that it comes together in one bowl relatively quickly.
I think serving curry over rice is the way to go, so I served this over cauliflower rice! You can totally serve it over regular rice, quinoa, or whatever grain you want. Or have it straight up in the bowl. You can also make it vegetarian by taking out the meat and using vegetable stock instead of chicken! So versatile and sooo delish.
Comfort in a bowl is always a good idea no matter the time of year, here are a few of my favorites:
Curried Turkey Sloppy Joes in Sweet Potato Bowls
Italian Beef & Cauliflower Rice Soup
Chicken Pot Pie Soup {Whole30}
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Coconut Sweet Potato Curry
Ingredients
- 1 tablespoon avocado oil
- 1 pound ground turkey
- 1 can pureed butternut squash
- 1 can full fat coconut milk
- 1 cup chicken broth
- 1 14.5 oz cans of chopped tomatoes- drained
- 3 cups peeled and chopped medium sweet potatoes
- 1 tablespoon curry powder
- ½ teaspoon turmeric
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 bell pepper, diced (any color)
- 1 tablespoon arrowroot powder + 1 tablespoon water, whisked together
Instructions
- Add 1 tablespoon avocado oil to a large pot on medium-high heat. Add turkey and cook until browned and cooked through.
- While the meat is browning, peel sweet potatoes and dice into ½ inch cubes. Dice bell pepper into a small dice.
- Once the meat is cooked through, add butternut squash, coconut milk, chicken broth, strained chopped tomatoes and all spices and bring to a boil.
- Add sweet potatoes and boil for 8 minutes until tender.
- Add arrowroot mixture to the curry and stir quickly to thicken.
- Once thickened add red pepper and cook for 5 more minutes to soften the peppers.
- Season to taste with salt and pepper.
- Enjoy!
Notes
- You can use ground beef or ground chicken instead of turkey
- To make this recipe vegetarian, just leave out the meat all together and use vegetable stock instead of chicken.
YUM!!
I have never made curry before, so I was a little apprehensive. This was so easy and delicious. It’s one of those meals on W30 where you don’t feel like anything is missing!
Thats awesome to hear!!
Could you make this in the instant pot?
Yes! Have never tried it but give it a shot!
This was a big hit in my home!!! I decided to make it cause it sounded good and healthy. I figured my 21 yr old son might eat but not my picky husband. To my surprise, both ate and we even had it for dinner the next night per my husband’s request. He says he doesn’t like curry, but he had no problem with this dish!! I made my own butternut squash purée and this was so delightful!!
Amazing!! I love when you get to impress picky husbands.
Instantly has become a family favorite!
Love that you have a new family favorite.