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This Coconut Sweet Potato Curry is whole30, paleo and can easily be made vegan!

Coconut Sweet Potato Curry

  • Author: Kelsey


  • 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)


  • 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!


  • 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.