AIP Friendly Sweet Potato Beef Curry
Rich, warming, and deeply satisfying, this one-pot curry is built around tender chunks of seared beef, creamy full-fat coconut milk, and sweet potatoes that practically melt into the broth. The spice blend — turmeric, Ceylon cinnamon, and fresh ginger — creates layers of flavor without relying on any of the nightshade-based spices that make conventional curry off-limits for people following the autoimmune protocol. Coconut aminos stand in for soy sauce, bone broth adds depth and gut-supportive goodness, and apple cider vinegar lifts everything with just the right amount of brightness. Every ingredient here is intentional, so you get a bowl that feels indulgent without any of the guesswork around hidden problematic ingredients. The technique matters too — searing the beef in batches before the long, low simmer means you get real browning and flavor development, not a pale, watery stew. Baby spinach stirred in at the end adds color and nutrients without any fuss. It makes four generous servings, so it's a smart choice for meal prep or a cozy weeknight dinner the whole table will love.
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Learn more →Ingredients
4 servings
- 1.5 lb beef stew meat (chuck), cut into 1-inch cubes
- 1 tsp fine sea salt, divided
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1.5 tsp ground turmeric
- ½ tsp ceylon cinnamon
- ¼ tsp ground ginger
- 1 tbsp apple cider vinegar
- 1 can (13.5 oz) full-fat coconut milk
- 1.5 cups bone broth
- 1 lb sweet potatoes (about 2 medium), peeled and cut into 1-inch cubes
- 2 cups baby spinach
- 1 tbsp coconut aminos
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels and season with 1/2 tsp of the salt. Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering. Add the beef in a single layer, working in two batches if needed to avoid crowding, and sear undisturbed for 3–4 minutes per side until deeply browned on at least two faces. Transfer the seared beef to a plate and set aside.
- 2
Reduce the heat to medium. Add the onion to the same pot and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and fresh ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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