Cauliflower and Sweet Potato Curry

This plant based curry is loaded with vegetables and packed with nourishing, collagen-rich bone broth. This is the perfect recipe to meal prep and have throughout the week, or to cook for a crowd!


  • 2 tbsp avocado oil
  • 1 lb chicken thighs, cut into bite sized pieces
  • 1 onion, diced
  • 8 cloves garlic, minced
  • 2 cups sweet potato, peeled & chopped
  • 1 head cauliflower, cut into florets
  • 2 tbsp curry powder
  • 1 tsp Celtic sea salt
  • 3 tbsp tomato paste
  • 2 cups Bonafide Provisions chicken bone broth
  • 1 13.5oz. can coconut milk


  1. Heat avocado oil in large dutch oven or stainless-steel pot over medium heat. Add in bite size chicken pieces and brown, about 3-4 min.
  2. Add in onion and garlic and sauté until translucent, about 1-3 min.
  3. Then add in sweet potato, cauliflower, spices, tomato paste, and chicken bone broth. Bring to a boil, then turn heat down and cover the pot, stirring occasionally. Cook until sweet potato and cauliflower is fork tender, approx. 20-30 min.
  4. Once the sweet potato is tender, stir in the coconut milk and let simmer for 5 min. Turn heat off and serve over bone broth rice or cauliflower rice, and garnish with fresh herbs.

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“I started drinking bone broth a few years back when I was desperate to get my health back in order. It’s now a staple in our home… On the weeks where I am feeling a little less inclined to make my own, I really enjoy @bonafideprovisions.”

— Krista Happ @KristaHapp