Winter Wellness Paleo Curry (Printable)

Hearty blend of winter vegetables, aromatic spices, and lean protein for warmth and nourishment.

# List of ingredients:

→ Protein

01 - 1.1 lbs boneless, skinless chicken thighs (or substitute with firm tofu for vegetarian)

→ Vegetables

02 - 2 medium carrots, peeled and sliced
03 - 1 small sweet potato, peeled and diced
04 - 1 small head cauliflower, cut into florets
05 - 1 cup kale, chopped
06 - 1 medium onion, chopped
07 - 2 cloves garlic, minced
08 - 1-inch piece fresh ginger, grated

→ Spices & Seasoning

09 - 2 tbsp coconut oil
10 - 1 tbsp curry powder
11 - 1 tsp ground turmeric
12 - 1 tsp ground cumin
13 - ½ tsp ground cinnamon
14 - ½ tsp chili flakes (optional)
15 - Salt and black pepper, to taste

→ Liquids

16 - 13.5 oz (1 can) coconut milk (full fat)
17 - 1 cup chicken or vegetable broth

→ Garnish

18 - Fresh cilantro, chopped
19 - Lemon or lime wedges

# Steps:

01 - Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger; sauté until fragrant and softened, about 3 minutes.
02 - Stir in curry powder, turmeric, cumin, cinnamon, and chili flakes; cook for 1 minute to release flavors.
03 - Add chicken pieces and cook, stirring, until lightly browned on all sides, about 5 minutes.
04 - Add carrots, sweet potato, and cauliflower. Stir well to coat with spices.
05 - Pour in coconut milk and broth. Bring to a gentle simmer, cover, and cook for 20 minutes, stirring occasionally.
06 - Add kale and simmer uncovered for another 5–7 minutes, until vegetables are tender and chicken is cooked through.
07 - Adjust seasoning with salt and pepper. Serve hot, garnished with fresh cilantro and a wedge of lemon or lime.

# Expert Advice:

01 -
  • The combination of turmeric and ginger actually helps fight inflammation during cold season
  • Everything simmers in one pot, leaving you more time to rest and recover
  • The creamy coconut milk makes it feel indulgent while being completely paleo
02 -
  • Do not rush the spice toasting step, that minute makes the difference between flat and fabulous curry
  • Full fat coconut milk is essential here, the light version will not give you the same silky texture
  • The curry tastes even better the next day, so consider making it ahead if you are planning for busy weeknights
03 -
  • Cut your vegetables into similar sizes so they cook evenly and finish at the same time
  • Grate your ginger against the grain to avoid tough fibrous bits in your finished curry

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