Sweet Potato, Chicken, and Spinach Curry with Quinoa

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Sweet Potato, Chicken, and Spinach Curry with Quinoa - Andrea Meyers

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All that wet, cool weather we had last week kept us indoors. Every time I had to go out, I got drenched and chilled. I was ready for the fall temperatures, just not eight inches of rain in six days. Thank you very much, Tropical Storm Karen. Staying trapped indoors for a week got a little old, but it was perfect weather for soups, chilies, and curries.

Traditional Indian curries are often made with ghee, a type of clarified butter with a high smoke point. Like regular butter, it has a very small amount of lactose left over from the butter production process, and many people with lactose intolerance (LI) find it to be a good option for use in their cooking. Many Indian curries also include dollops of yogurt with each serving, which lends a cooling and creamy effect to the spicy dish. I like the tanginess of low-fat or fat-free Greek yogurt in curries, but you can also use regular low-fat or fat-free yogurt if you prefer. The live and active cultures found in yogurt can help with digestion.

And if you have LI and want to keep dairy in your diet, all the protein and healthy fiber in this curry recipe slow down lactose absorption, making it easier to digest for those with LI.

You can find more LI-friendly recipes in my lactose-free recipes section and through the links below.

Recipe Notes

The recipe is easy to put together and lends itself to some variation. You can use chicken breast or thighs, and either spinach or kale, whichever you prefer. I recommend S&B brand curry powder, which you can find in international grocery stores and some well-stocked regular grocery stores, but you can use any curry powder mixture you like. If quinoa isn’t your thing, brown basmati rice will also work nicely.


Serves 6.


6-quart heavy bottom pot with lid


1 pound (454 g) boneless skinless chicken breast or thighs, trimmed and cut into 1/2-inch chunks
2 tablespoons S&B curry powder
3 tablespoons ghee or unsalted butter
1 large yellow onion, diced
3 large sweet potatoes, peeled and diced
8 ounces (227 g) torn fresh spinach leaves
2 quarts homemade or purchased low-sodium chicken broth
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

cooked quinoa
low-fat or fat-free Greek yogurt
fresh cilantro leaves


1. Toss the chicken pieces with the curry powder, and set aside for about 20 minutes.

2. Melt the ghee in the pot over medium-high heat. Sauté the chicken pieces in the melted ghee until cooked almost all the way through, about 8 minutes. Add the onion and sauté until soft, about 3 to 5 minutes.

3. Add the diced sweet potatoes, chicken broth, kosher salt, and black pepper. Bring to a boil, reduce heat and simmer until the potatoes are almost soft, about 30 minutes. Stir in the spinach and cook about 5 more minutes. Serve in bowls with the quinoa, a dollop of low-fat or fat-free Greek yogurt, and cilantro leaves.

More Recipes for Lactose Intolerance

Iced Mocha Cappucino - Andrea Meyers Creamy Italian Three-Meat Sauce with Fettuccine - Andrea Meyers Strawberry Rhubarb Sherbet - Andrea Meyers

Mexican Chorizo Hash - Andrea Meyers Avocado and Greek Yogurt Dip - Andrea Meyers Vegetarian Grilled Mexican Stuffed Bell Peppers - Andrea Meyers

Eggplant and Sun-Dried Tomato Pizza - Andrea Meyers Eggplant and Tomato Pilaf with Greek Yogurt - Andrea Meyers Mexican Corn Pudding with Fresh Corn - Andrea Meyers

Shrimp in Tomato Gravy with Creamy Grits (aka Shrimp and Grits) - Andrea Meyers

More from the National Dairy Council Beyond Lactose Intolerance Campaign

Pinterest (lactose intolerance-friendly recipes)


Twitter #BeyondLI

AllRecipes.com – National Dairy Council (lactose intolerance-friendly recipes)

National Dairy Council logo[Disclosure: I am an ambassador for the National Dairy Council Beyond Lactose Intolerance awareness campaign.]

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