Kidney & Sweet Potato Curry Recipe

Kidney & Sweet Potato Curry

This isn’t a classic curry dish- but it has all the curry flavor you need but it’s loaded with vitamins  and nutrients. You can’t go wrong!

  • Difficulty (0 = Caveman, 5 = Thomas Keller): 4
  • Serving size: 3-4
  • Prep/cook time: 45 min.
  • Meat temp: Well-done


  • 2 oz curry spice 
  • 16 oz coconut cream
  • 4 tbsp coconut oil 
  • 1 onion, julienne 
  • 4 cloves garlic, minced 
  • 8 oz stewed tomato, diced 
  • 2 cups beef kidney 
  • Salt and pepper
  • 1 cup beef broth 
  • 1/2 cup butter


  1. In a dutch oven, heat the coconut oil and add the curry spice and coat the spice in the oil. 
  2. Add the onion and garlic and sauté until soft.
  3. Then add the kidney and cook on medium high heat for 5 minutes, or until kidneys start to brown. 
  4. Add the butter and coat all over.
  5. Then add the flour and cook for 1 minute to cook off the flour. 
  6. Then add the broth, stewed tomato, salt and pepper, and coconut cream. 
  7. Cook on medium low heat for 20 minutes.
  8. Serve with rice. 

Need more help? 

Have questions on the recipe or how to prepare your Designer Beef? Shoot an email to our Chef:


Myk Walton is a Professional Chef who loves to share his culinary creations (and music, family, etc.) on Instagram (@mykwalton). He named his Designer Beef cow “Gomer” and has dedicated himself to making the most of Gomer’s sacrifice by helping others do the same!
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