Sweet Potato + Rice Curry with Naan



  • 1 1/2 pounds boneless skinless chicken breasts or tofu

  • 1 tablespoon ground turmeric

  • 2 teaspoons ground ginger

  • 3 tablespoons Bragg Organic Extra Virgin Olive Oil

  • 2 medium shallots, chopped

  • 2 cloves garlic, minced or grated

  • 1 inch fresh ginger, peeled and grated

  • 1/4-1 teaspoon cayenne pepper (use more or less to taste)

  • 1/2 cup fresh cilantro, chopped plus more for serving

  • 1 medium sweet potato, peeled and cut into 1 inch chunks (thicker is better)

  • 1-2 cups low sodium chicken or vegetable broth

  • 2 cups canned coconut milk

  • 2 tablespoons fish sauce

  • 2 cups fresh baby spinach

  • Juice of 2 limes

  • Kosher salt

  • 4 tablespoons of Bragg Nutritional Yeast (as a topping)

  • 2 cups cooked rice, for serving

  • Chili oil, for serving (optional)

  • Fresh Naan, for serving

In this recipe:

  • Toss the chicken/tofu with the turmeric, ginger, and 1 tablespoon oil. Let sit 5 minutes
  • Heat 2 tablespoons oil in a large Dutch oven or pot over medium-high heat. Add the chicken/tofu and sear on all sides until browned, about 2 minutes. Add the shallots, garlic, ginger, cayenne, and cilantro, cook 3 minutes, then toss in the sweet potato.
  • Reduce the heat to low. Add 1 cup broth, the coconut milk, and fish sauce. Partially cover and simmer for 20-30 minutes, or until the chicken/tofu is cooked through. If the sauce is too thick, add additional broth. Stir in the spinach and lime juice. Season to taste with salt.
  • Serve the chicken/tofu and sauce over rice. Top with fresh cilantro and chili oil. Enjoy with naan.

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