Moving into the depths of autumn, it won’t be long until we’re in the grips of winter when dark nights, cold temperatures and cosy knit jumpers become a staple. It’s the time of year when we crave warming, comforting foods, from soups and stews to crumbles and custard – although most of these can be high in carbs, fats and sugars.
Being a health freak, I fancied trying out a warming curry that was creamy but healthy, packed full of protein, colour and vegetables and had a kick to it too. This sweet potato curry recipe is extra creamy thanks to the coconut milk, which is full of healthy MCT fats that give you tons of energy! The rest of the ingredients are low fat, low carb and high protein, plus there’s tons of nutrient-dense vegetables too. I chose to have this without rice although white/brown basmati would work perfectly with this if you’d like to keep up your carbohydrate intake.
Macros*: Calories 454 kcal, Protein 33g, Carbs 42g, Fat 17g
- 2-3 sweet potatoes, peeled and chopped
- 2 chicken breasts, cubed
- Coconut oil, to fry
- 1 onion, sliced
- 1 red pepper, cut into chunks
- Small pack of baby corn, halved
- Small pack of sugar snap peas/mangetout
- 2 tbsp tomato puree
- 1 tbsp Garam Masala, 1 tsp coriander, cayenne pepper and chilli powder
- Garlic, black pepper and chilli salt
- ½ can coconut milk
Prepare all of your vegetables to save time when cooking.
Fry the chicken in a large pan in some coconut oil until browned, then add the seasoning powders (garlic, black pepper and chilli salt) and stir in all of the vegetables, stirring well.
Put the other spices and tomato puree into a cup/mug and add enough hot water to make a paste – you’ll need extra liquid anyway so I fill it up to the top, stirring well. Pour into the pan and mix well, coating the chicken and veg. Simmer for 10 minutes.
Stir in the coconut milk and continue to cook for another 10 minutes until the sauce is thickened, the sweet potato is soft and the chicken is cooked through. Now indulge!
Depending on taste and preference, you might like to chop your vegetables into smaller pieces to really soak up the juices and flavours of the curry as it cooks – plus it’s easier to eat especially if you’re serving it with rice.
You could use a whole can of coconut milk if you wanted a creamier sauce with more liquid and ‘juice’ to it, great if you’re having rice with it to soak it up!
- Rather than having sweet potato and vegetables like baby corn and sugar snap peas in it, to bake the sweet potato separately and steam the veg to serve alongside it.
*Note: Macros are given per serving without rice included, as the rice quantity will generally depend on your diet.