This hearty Lamb and Sweet Potato Curry is nutrient packed and gut healthy. It uses protein rich ground lamb, anti-oxidant filled purple sweet potatoes, and dairy free coconut milk for delicious homemade curry that is paleo and AIP friendly.
This is one of my favorite curry recipes. I make it at least once or twice every winter once the cooler weather hits. It's a paleo ground lamb curry that is the perfect gut healthy dinner that's packed with a lot of flavor. It does contain peas and curry spice, but the peas can be eliminated to keep this recipe AIP and you can make your own curry powder mix at home.
My lamb and purple sweet potato curry recipe is a coconut milk based curry that leans heavily on the ginger and turmeric flavors versus tomato and spice. There is no tomato paste or chili powder
What Makes This Lamb Sweet Potato Curry Healthy
- Grass fed lamb is filled with omega-3 fatty acids which are great for inflammation. It's also packed with protein, iron, and healthy fats which can support cardiovascular health. Ginger and turmeric also provide an anti-inflammatory boost and digestive support.
- Purple sweet potato is a great source of vitamins, fiber, and antioxidants. Purple sweet potato in particular is packed with anthocyanins, giving them their color. Anthocyanins are a fantastic source of antioxidants.
- This coconut lamb curry uses coconut milk which is packed with MCT's, a form of fat that is filled with good cholesterol and immune supporting properties.
- Filled with gut healthy ingredients, this lamb and sweet potato curry is high fiber and low FODMAP. It's a delicious dinner option for those with GI issues as we don't rely heavily on irritating spices like cayenne pepper or chili powder.
Looking for more hearty winter recipes? Try my Easy AIP Beef Stew or Low FODMAP AIP Shepherd's Pie.
Lamb and Sweet Potato Curry Ingredients Ground
- Ground lamb: opt for grass fed lamb if possible, it provides more anti-inflammatory benefits.
- Purple sweet potato: a delicious root veggie that compliments the lamb perfectly.
- Fennel: a gut friendly alternative to onion which adds flavor and keeps this recipe low FODMAP.
- Peas: to add some extra veggies and nutrients to this curry. See substitutions below for AIP.
- Garlic infused olive oil: a gut friendly oil for sautéing the ingredients that also keeps this recipe low FODMAP.
- Ginger root: what is curry without plenty of ginger? Fresh grated ginger root adds extra flavor and kick to the curry.
- Coconut milk: the base of this lamb curry is creamy coconut milk for a dairy free curry.
- Broth: vegetable, chicken, or beef broth will work in this recipe.
- Curry spice, salt: stick to a homemade curry mix to keep this recipe AIP compliant.
How to Make Paleo Lamb and Purple Sweet Potato Curry
- In a large heavy-bottomed pot or dutch oven, heat the olive oil over medium heat and sauté the fennel and ginger for 5-8 minutes until fennel has softened and edges are golden brown.
- Add the lamb and cook for about 10 minutes until browned.
- Add the sweet potato chunks, curry, and salt. Mix well to combine and cook for 3 minutes.
- Add the coconut milk and broth, scarping any brown bits off the bottom of the pan, and bring to a boil. Cover and simmer for 15 minutes, until sweet potatoes are fork tender and cooked through.
- Add the peas and cook for 2 minutes until everything is warmed through.
- Taste and add extra salt as needed, serve with fresh chopped cilantro on top.
Lamb Curry Substitutions and Variations
- Lamb: you can also use ground beef in this recipe. I do suggest sticking to red meat as I think it compliments the flavors best.
- Sweet potato: you can use any other variety of sweet potato, but I really do think purple sweet potato tastes best and compliments the lamb well! If you're not a fan of sweet potato, you can try butternut squash.
- Fennel: I use fennel instead of onion in all of my recipes as onion is high FODMAP and can be extremely irritating on the gut if you have any GI issues. If you tolerate FODMAPs, feel free to use chopped onions instead.
- Garlic olive oil: Like onion, garlic is high FODMAP and gut irritating for my IBS friends. I stick to a garlic infused olive oil to get flavor without GI distress. If you tolerate garlic or can't find garlic olive oil (usually at your local olive oil store), feel free to sauté about 2 cloves of minced garlic in olive oil at the start of this recipe instead.
- Peas: I suppose some would argue peas aren't paleo, but I'm not here to debate that topic today. They taste great in this curry, but for an AIP compliant curry, feel free to sub them for something like kale or spinach.
Lamb and Purple Sweet Potato Serving Suggestions
This ground lamb curry is hearty enough to serve on it's own, but can be served over rice, cauliflower rice for a paleo option, or with a side salad.
How to Store and Freeze Paleo Lamb and Sweet Potato Curry
Keep this lamb and sweet potato curry stored in an airtight container in the fridge for up to 4 days.
You can also portion and freeze leftover curry in freezer safe containers for up to 3 months. This recipe is a great meal prep option. Make a double or triple batch, individually portion leftovers, and freeze. Thaw leftover lamb curry in the fridge overnight and reheat on the stove over low heat.
FAQ
Also known as Japanese sweet potatoes, purple sweet potatoes are carried in most grocery stores these days. If you're not finding them at your local grocery, speciality grocers like Whole Foods or Asian markets often carry them.
This is a ground lamb curry recipe and lamb shoulder may need a different cooking technique for soft, fall off the bone meat. I would default to a different lamb curry recipe if that is the meat you are working with.
To make this coconut lamb curry strict AIP, leave out the peas and make your own curry mix that is nightshade free and low FODMAP, like this one.
If you leave out the peas, this lamb and sweet potato curry recipe is Whole30 approved!
Yes, you can. For the slow cooker, just add everything at once, break up the ground lamb, and cook on low for 6-8 hours. For the Instant Pot lamb curry, saute the ginger and fennel on the sauce function like the original recipe calls for, then add the lamb, breaking it up and browning it. Add the remaining ingredients and cook on high pressure for 20 minutes before quick-releasing the pot.
Absolutely! Portion leftover curry into freezer safe containers and freeze up to 3 months. Defrost I the fridge overnight and heat over low heat on the stove when ready to eat.
No, it's not spicy. This lamb sweet potato curry is mild and gut-friendly. It relies on ginger and turmeric rather than chili powder or cayenne, making it suitable for those with digestive sensitivities.
Coconut milk gives this curry its creamy texture, but you can substitute with additional broth for a lighter, more soup-like version.
More Paleo Dinner Recipes
Curried Chicken and Veggie Stir Fry
Sheet Pan Honey Balsamic Chicken and Veggies
Tomato Free Healthy Sloppy Joes
Sheet Pan Turmeric and Ginger Meatballs
If you try this lamb and sweet potato curry, please leave a rating and review below. I'd love to hear how you enjoyed it!
Lamb and Sweet Potato Curry
Ingredients
- 1 tablespoon garlic infused olive oil
- 1 fennel, diced or onion
- 1 inch piece of ginger, grated
- 1 lbs ground lamb
- 3 cups cubed purple sweet potato
- 1 can full fat coconut milk
- 1 cup broth of choice
- 1 tablespoon curry spice
- 1 teaspoon salt
- 1 cup frozen peas
- Chopped cilantro for serving
Instructions
- Heat the olive oil over medium heat and sauté the fennel and ginger for 5-8 minutes until fennel has softened and started to brown slightly.
- Add the lamb and cook for about 10 minutes until browned.
- Add the sweet potato, curry, and salt. Mix well to combine and cook for 3 minutes.
- Add the coconut milk and broth and bring to a boil then cover and simmer for 15 minutes, until sweet potatoes are fork tender and cooked through.
- Add the peas and cook for 2 minutes until everything is warmed through.
- Serve and enjoy! I love adding some fresh chopped cilantro on top.
Leave a Reply