There’s no better way to warm up on a cold winter’s day than with a delicious bowl of Roasted Sweet Potato and Chicken Curry! This meal is easy to throw together and it provides plenty of leftovers for healthy packed lunches and quick after-work dinners! It’s rich in vitamin A, thanks to the beautiful orange colour of the sweet potatoes and acorn squash, which is foundational to healthy immune function and beautiful glowing skin.
There’s no better way to warm up on a cold winter’s day than with a delicious bowl of Roasted Sweet Potato and Chicken Curry! This meal is easy to throw together and it provides plenty of leftovers for healthy packed lunches and quick after-work dinners! It’s rich in vitamin A, thanks to the beautiful orange pigment of the sweet potatoes and acorn squash, which is foundational to healthy immune function and beautiful glowing skin. This savoury chicken curry also contains fresh garlic and ginger, which are two of my favourite immune boosting ingredients!
As a naturopathic doctor, helping my patients personalize their diet to best fuel their body is an essential part of my practice. If your daily diet contains foods that are causing inflammation in your body, the fastest and most effective way to improve your health and energy is to identify and shift away from these problematic ingredients. You’ll be amazed by the transformation you feel as you start to fill your plate with delicious foods that fully support and nourish your body, and your taste buds too!
This sweet potato and chicken curry is free of almost all of the most common food sensitivities, including gluten and dairy. Although gluten and dairy aren’t issues for everyone, they are the most common food sensitivities discovered by my patients and those who complete my Elimination Diet Meal Plan online program. Other common food triggers can include eggs, corn, soy, citrus fruits, nuts, legumes and rice.
The symptoms caused by food sensitivities are much different from those produced by food allergies (ex: peanut allergy), and include chronic issues like fatigue, bloating, digestive upset, acne, eczema, anxiety, joint pain and headaches. Whenever I have patients presenting with these concerns, identifying if they are experiencing food sensitivities is always one of my first steps. Most often this is done through the completion of an Elimination Diet, which enables you to identify your food sensitivities while losing weight and boosting your health and energy in the process!
Do you know if the ingredients in your diet are fueling or fooling your body? Download my free eBook “A Naturopathic Guide to Identifying your Food Sensitivities” to find out!
- 1 white sweet potato, peeled and cut into bite sized pieces
- 1 orange sweet potato, peeled and cut into bite sized pieces
- 1 acorn squash, peeled and cut into bite sized pieces
- 3 tbsp olive oil
- 1 tbsp curry powder
- ½ tsp sea salt or Herbamare
- ¼ tsp black pepper
- 2 tbsp coconut oil
- 1 large yellow onion, diced
- 10 crimini mushrooms, sliced
- 4 chicken breasts (approximately 800 grams), cut into bite sized pieces
- 1 tbsp ginger, grated
- 1 tbsp garlic, grated or minced (3-4 cloves)
- 2 tbsp curry paste (red or massaman)
- 2 tsp curry powder
- 1 tsp sea salt or Herbamare
- ½ tsp black pepper
- 1 can full-fat coconut milk
- Optional: Cooked brown rice (¼ to ½ cup per serving)
- Preheat your oven to 400 “F. Peel and chop the sweet potatoes and acorn squash into bite sized pieces. In a large bowl, combine the sweet potatoes and squash with the olive oil, curry powder, salt and pepper. Distribute onto 2 large baking sheets lined with parchment paper, and bake for 40 minutes stirring once halfway through.
- While the sweet potatoes and squash are baking, chop your onions, mushrooms and chicken breast.
- Heat your coconut oil in a large wok over medium heat, and add the onions and mushrooms. Cook 5-6 minutes, stirring regularly. Add garlic, ginger and chicken before covering the wok with a lid to continue cooking. After 3-4 minutes, stir and add your curry paste, curry powder, salt, and pepper. Cover and continue cooking until chicken is cooked through.
- Add the baked sweet potatoes and squash to the curry in the wok, along with your can of coconut milk. Stir to combine and serve, optionally with a side of brown rice or another gluten-free grain like quinoa or millet. Enjoy!
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