This hearty Paleo Lamb and Sweet Potato Curry is nutrient packed and gut healthy. Ground lamb, purple sweet potato, and dairy free coconut milk make up the base of this delicious homemade curry.
This is one of my favorite curry recipes. I make it at least once or twice every winter. This delicious paleo ground lamb curry is the perfect gut healthy dinner. 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.
This coconut lamb curry also contains purple sweet potato, which 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.
Lamb and Sweet Potato Curry Ingredients
- Ground lamb: the main protein used in this curry recipe.
- Purple sweet potato: a delicious root veggie that compliments the lamb perfectly.
- Fennel: a gut friendly alternative to onion for flavor.
- Peas: to add some extra veggies and nutrients to this curry.
- Garlic infused olive oil: a gut friendly oil for sautéing the ingredients.
- Ginger root: what is curry without plenty of ginger?!
- Coconut milk: the base of this lamb curry is creamy coconut milk for a dairy free curry.
- Broth: used with the coconut milk.
- Curry spice: we can't make curry without curry spice now can we?
- Salt
Substitutions and Variations
Lamb: you can also use ground beef in this recipe to make it a beef and sweet potato curry. 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!
Fennel: I use fennel instead of onion in all my recipes as onion is high FODMAP and can be extremely irritating on the gut if you have any GI issues. If you tolerate onion fine, feel free to use that!
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 if you want to leave them, feel free to sub them for something like kale or spinach.
How to Store Leftover Coconut Lamb 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 a freezer safe container 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.
Where to Find Purple Sweet Potatoes?
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.
More Paleo Dinner Recipes
Curried Chicken and Veggie Stir Fry
Sheet Pan Honey Balsamic Chicken and Veggies
Slow Cooker Orange and Apricot Chicken
Tomato Free Healthy Sloppy Joes
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.
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