Curry Sweet Potatoes & Fennel
Ingredients:
- 2 tbsp Coconut Oil
- 1 c Onions diced
- 1 tsp Sea Salt divided
- 1 Fresh Fennel thinly sliced, and fronds chopped
- 1 Sweet Potatoes peeled and chopped
- 1 tsp Cumin
- 1 tsp Turmeric
- 1 tsp Ground Ginger
- .5 tsp Cinnamon
- .25 c Coconut Cream
Instructions:
- Heat coconut oil in a large stainless steel skillet over medium heat. Add onions and sprinkle with 1/4 teaspoon sea salt. Saute until lightly browned, 3 to 4 minutes.
- Add fennel to the skillet with an additional 1/4 teaspoon sea salt and saute until lightly browned 3 to 4 more minutes.
- Now add the sweet potatoes and remaining spices and sea salt. Toss to coat with the onions & fennel. Pour in coconut cream, reduce heat to medium-low to prevent burning and cover with a fitted lid. Steam cook potatoes for 4 to 5 minutes until tender, stirring once or twice to be sure they're not sticking to the skillet.
- Remove lid and continue to stir frequently, allowing all the liquid to evaporate, and flavors to combine for another minute or two.
- Serve warm with chopped fennel fronds.
Nutrition
Calories: 176kcal | Carbohydrates: 17g | Protein: 2g | Fat: 12g | Saturated Fat: 11g | Sodium: 633mg | Potassium: 482mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4689IU | Vitamin C: 11mg | Calcium: 56mg | Iron: 2mg
Tried this recipe?Let us know how it was!
Leave a Comment