Paleo and GF Sweet Potato Curry Cake (can be vegan!)

Something that I’ve preached strongly for a looooooong time on this blog is that I prefer my sweet potatoes cooked sweet, or dessert-style: with fruit, maple syrup, peanut butter, chocolate, you know what I mean. However, this mind-blowing creation changed my mind.

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What’s interesting about this cake is my source of inspiration: I dreamt that I was in an authentic, traditional restaurant in Mumbai enjoying a fully decked feast of whole wheat samosas, roti, veggie basmati, tikka masala, sizzling tandoori and most notably a spicy, coconuty sweet potato curry. The food was literally heavenly as I licked every plate clean and probably drank the curry bowl….until I woke up in a very upset mood because I wasn’t actually in India. On the bright side, I came up with the best idea for my breakfast that morning: why not make a savory one ingredient cake?


If you watch my Labor Day video below, you’ll see I didn’t actually cook the curry, but I just mixed up and heated leftovers. I know, so simplistic of me. However, scroll down and you will find the actual recipe for this amazing curry based on my dream! And trust me, it tastes just like a dream: The curry is hot, spicy, creamy and bursting with flavor along with the turkey and chicken.

There are many things that can be substituted in this recipe. You can use ghee or coconut oil instead of olive oil, tofu or chickpeas instead of poultry and mint instead of basil. That’s the beauty of curry–you can basically mix in whatever you want and end up with the tastiest meal in the world! Heck, you can even add MORE sweet potatoes–because there’s no such thing as too much sweet potatoes.

If you’re vegetarian, I highly recommend paneer, which is basically the love child of tofu and cheese!

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  • 1 large sweet potato or 2 small-medium sweet potatoes
  • 1 large white onion
  • 1 grass-fed organic ground turkey breast (vegans sub for beans or tofu, but it won’t be Paleo)
  • 1 can light or full-fat coconut milk (full-fat yields a creamier texture)
  • 1 large packet spicy curry paste
  • 1/2 onion, diced
  • 3/4-1 cup chopped basil
  • 1 TBSP turmeric
  • 2 TBSP ground garlic, or 1 clove garlic
  • ½ TBSP ginger
  • ½ TBSP cumin
  • ½ TBSP (or more!) cayenne pepper
  • Salt and pepper to taste
  • Opt: vegetables, Sriracha, tomatoes, quinoa, cashews, etc.


  1. Rinse your sweet potato and remove excess water.
  2. Poke holes all around the sweet potato with a fork.
  3. Cook your sweet potato in any procedure you wish. I microwaved mine 5 min on each side.
  4. Set your sweet potato aside to cool.
  5. Heat a nonstick pot or wok pan on low heat (if nonstick, spray with cooking spray, olive oil, coconut oil, etc.).
  6. Finely dice the onion and garlic clove. Chop your turkey breast and optional ingredients.
  7. Stir-fry the chicken and turkey breast until both are cooked.
  8. Add in the vegetables and stir-fry until soft but not overdone.
  9. Place the curry paste, coconut milk, basil and spices in the pot with some hot water until everything melts. Stir very thoroughly.
  10. Cover the pot, turn down the heat and let the curry simmer for 15-20 minutes.
  11. Peel your sweet potato and mash it in a bowl. Reheat in the microwave if desired.
  12. Lift the lid from the curry pot when the curry is cooked. Stir one or two more times after turning off the heat and put on your sweet potato.
  13. Top with a little more basil and serve.

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Did you ever have a dream so amazing that you cried because it wasn’t a reality? What do you like to put in your curry?

4 thoughts on “Paleo and GF Sweet Potato Curry Cake (can be vegan!)

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