Sweet Potato and Fennel Curry
Author: 
Recipe type: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free
Recipe type: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ridiculously delicious curry filled with roasted sweet potato, fennel, red onion and fresh mint with a curry sauce that's out of this world!
Ingredients
  • 4 cups peeled and cubed sweet potato (~3 medium)
  • 1 teaspoon extra-virgin olive oil
  • 1 cup diced fennel
  • 1 cup diced red onion
  • 2 tablespoons Homemade Curry Powder
  • 2 teaspoons virgin coconut oil
  • ¼ teaspoon sea salt
  • 1 cup cooked chickpeas
  • ¼ cup chopped fresh cilantro (coriander)
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons sweetened dried cranberries (optional, not to be added on a cleanse)
  • 2 teaspoons extra-virgin olive oil
  • Juice from half a lemon
Instructions
  1. Preheat oven to 400F.
  2. Peel and cube the sweet potatoes. Toss in olive oil and lay out on a baking sheet. Roast in prepared oven for 30-40 until the sweet potatoes are soft, but not mushy. Set aside.
  3. Meanwhile, add diced fennel, red onion, curry powder, coconut oil and salt to a medium-sized cast iron pan. Saute on medium heat for 5-8 minutes, until onion and fennel or soft, but not over cooked.
  4. Add fennel mixture to a bowl with remaining ingredients, including roasted sweet potatoes.
  5. Stir to coat and serve.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2012/10/sweet-potato-and-fennel-curry/