I am all about making weeknight dinners as easy and simple as possible, but I also want it to taste good! This recipe was the result of having some left over veggies that needed to be used up and I was really craving something warming and saucy. This curry ticks all those boxes. Don’t let the long list of ingredients intimidate you. It’s super easy. I originally made this curry with leg of lamb, cut into stew meat sizes. It was So. Freaking. Delicious! I highly recommend making this recipe with lamb.
However, when I went to recreate this dish for the blog I couldn’t find lamb in any of my local grocery stores… So I recreated it with chicken instead and it was just as delicious and satisfying.
To really maximize your time, prep all of the ingredients before you start cooking. That way all you’re doing is just dumping it into the instant pot or on the baking sheet.
Instant Pot Curry (AIP/ Paleo)
Serves 4
Ingredients
1 TBS coconut oil
2lb animal protein (lamb leg, beef stew meat, or chicken)
1 tsp salt
½ tsp pepper (omit for elimination-phase AIP)
1 tsp ground turmeric
½ tsp garlic powder
½ tsp onion powder
½ tsp ground ginger
½ tsp cumin (omit for elimination-phase AIP)
¼ tsp ground cinnamon
1 onion, thinly sliced
4 garlic cloves, minced
1 inch piece of ginger, minced
4 cups sweet potato, cubed
1 cup bone broth
2 TBS coconut aminos
Juice of 1 lemon
¾ cup coconut milk
Directions
Add the coconut oil to the instant pot, turn to the “saute” function and add your animal protein (chicken breast, lamb leg, or beef stew meat). Brown the meat for several minutes. Once browned, add the salt, pepper, turmeric, garlic powder, onion powder, ginger, cinnamon, and cumin (optional). Toss the meat to coat in all the spices. Add the onion, garlic, fresh ginger, sweet potatoes, bone broth, coconut aminos, lemon juice, and coconut milk. Select the “meat/ stew” function (or 35 min on high pressure) and turn the pressure valve to “closed”.
After cooking, carefully remove the animal protein with a slotted spoon and set aside on a cutting board. Blend together the remaining sauce in the instant pot with an immersion blender until smooth. Shred the meat and then add back into the sauce.
Cilantro Cauli-Rice (AIP/ Paleo)
Serves 4
Ingredients
1 head of cauliflower
2 TBS coconut oil
1 tsp salt
½ tsp pepper (optional)
¼ cup fresh cilantro, chopped
Directions
Preheat the oven to 400 degrees. Break the head of cauliflower into small florets and add to a food processor. Pulse into a rice texture. Be careful not to over process here! Transfer the riced cauliflower to a lined baking sheet. Drizzle with the coconut oil and season with salt and pepper. Bake for 20 minutes, until slightly browned. Remove from oven and stir in the fresh cilantro.
