Sweet Potato and Fennel Curry

by Leanne Vogel (Healthful Pursuit) on October 17, 2012

India has been on my brain for the past few weeks. It feels like ages since I got on that plane and headed to Mumbai earlier this year. The waterfalls, the beach, the ashram… I returned home with a strong sense of self, a free soul and a happy heart.

Maybe this yearning has been sparked by all the yoga I’ve been doing, the Indian food I’ve started to eat again, or the calm I’ve been injecting into my life. Either way, my heart longs to go back.

With each day that passes, I get more rooted in Montreal and more interested in going back to India a second time. In fact, I spent most of yesterday evening planning out a second, more extensive, trip for the new year. A girl can dream, right? Heck… with all of the crazy things that have happened in our lives this year I’ve learned to believe that anything is possible if you will it to be so.

Until I figure out how to get myself there, I’ll just continue to eat my weight in Indian food, practice yoga, and stay true to myself.

Oh yes, and go on grand adventures in this new city of ours!

We checked out Montreal’s underground city a couple of days ago and boy, was it something. The underground city is a collection of malls all connected underground. Crazy right? I hadn’t even known this place existed until a friend told me about it.

Kevin and I spent 4 hours trying to visit each and every mall, barely stopping for anything, and we still couldn’t see it all.

That’s insane.

What’s even more insane is how much I love this curry recipe. It was one of the dishes served at the potluck we attended for Thanksgiving and the culprit to my over-stuffed Thanksgiving belly. I just couldn’t get enough of it! When I asked for the recipe, Dominique, my cousin’s, wife’s, best friend (try saying that five times), told me that there were sweet potato cubes, fennel, fresh coriander leaves, fresh mint or Italian parsley leaves but didn’t have the recipe. So, I tested out a couple of variations, adding chickpeas, onion, cranberries, and voila, a new and improved version was born.

Oh I do so much enjoy recreating dishes… and then gobbling them up!

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4.8 from 4 reviews

Sweet Potato and Fennel Curry
Author: 
Allergens: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free
Cuisine: 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.

I had a bunch of leftover homemade curry powder from my cauliflower & apple soup that was begging to be used up. It’s as if this curry was meant to be!

Begin by peeling and chopped your sweet potatoes. You can leave the skin on, or take it off for a prettier presentation. When I make this again I’m going to leave the skin on to fully rake in the benefits of this impressive vegetable.

When you come across a sweet potato that has a woody inside like this one, discard it. Or better yet, steam it and feed it to your puppies with a bit of coconut oil. It’s Pebbles’ favorite treat!

For the fennel, follow this 6-step guide to chopped it up.

Easy peasy, right?

While the sweet potatoes are roasting, add remaining ingredients to a large bowl, and saute the onions and fennel in a cast iron pan.

Don’t skip out on the lemon juice. It makes this dish.

Once complete, and cooled slightly, add everything together and stir to coat.

Steal a couple of nibbles… no one’s watching. Plus, I’ve been told by many that the calories from the samples you snack on while preparing your meal don’t count ;)

Pure deliciousness. Really. I’ve eaten a lot of Indian food and this is by far my absolute favorite curry. It’s sweet, spicy, colorful, and has a slight kick to it at the end from the lemon juice. Serve alongside cooked brown basmati rice, or with a piece of gluten-free naan and you’re set!

It’s no trip to India, but it’s the next best thing.

Money and fears aside, where is one place your heart longs to travel to? What’s getting in the way of you living out that dream?

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{ 19 comments… read them below or add one }

janet @ the taste space

Nice looking curry! I just made a squash soup with chickpeas, leeks and fennel and it was awesome. I bet this would be incredible, too. Can’t waif to try it. :-)

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Michelle @ Eat Move Balance

The curry dish looks fantastic, and since it doesn’t contain coconut milk, I’m totally on board! :) I long to travel to Tuscany…..someday. It may be a while, but eventually I’d like to make that happen.

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Janae @ Bring-Joy

I’d love to go back to England. I went there on a hiking tour 10 years ago & still think about it. Travel, when well planned & executed, is worth every penny.

(You absolutely glow in your picture on today’s post!)

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Simone

I would love to travel to Croatia, it just looks so gorgeous! my mortgage, part time school and lack of money is whats holding me back and this moment but hopefully i’ll make it there some day

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Averie @ Averie Cooks

Fennel is such an under used and under-loved veggie I find. And I hate black licorice and everyone says it tastes like anice which tastes like licorice but I think it tastes different. Whatever it does taste like, I LOVE the stuff! And of course, w/ sweet taters, even better!

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Alissa N

This dish looks amazing!! I love your question today!! I long to go to Hawaii. My job is in my way, I wouldn’t be able to take enough time off to do the trip for a worth while amount of time. I hope to someday have more flexibility in my job (aka a new job that I love).

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Angela @ Eat Spin Run Repeat

Indian food at Thanksgiving? I’m down for that! Like Alissa, I’d absolutely LOVE to go to Hawaii. I’ve been to a lot of different countries and I know Hawaii isn’t super exotic or anything relative to some other places, but I would just love to take in the sights, walk/run everywhere, do yoga on the beaches, and basically just chill out. Oh my goodness, I could daydream about this forever (and Indian food too, of course!) ;)

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Iris

Nice! Send me salivating.. Would it be possible to substitute the red onions with yellow ones, Leanne? Im going to make it today, I mean right away!!

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Leanne @ healthful pursuit

Should be fine to. May not be as sweet but shouldn’t affect it too much. Enjoy!

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Donna

Superb offering…as usual!!!…Your “Step-by-Step” photos are soooo helpful and the colors pop…Fennel is my favorite vegetable…such a brilliant idea for a Thanksgiving “side” in my humble opinion!..Question..could I sub a firm squash (thinking Butternut)…for the sweet potato?…This would lower the glycemic index…insulin spiking factor and if it wouldn’t destroy the outcome of your recipe…I would like to try it!

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Holly

This looks so good and different. I never would have thought fennel would make a good curry. I’m totally going to try this for lunch this week. I hope I can find cranberries at the market.

I always tell myself if chefs are required to taste their food before they serve it, then a few bits while preparing my meal won’t hurt. After all, -I”m going to eat it anyway eventually :)

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Katherine @ Green Thickies

This looks gorgeous. I go through phases of loving sweet potato and eat it with everything until I totally sicken myself of it. I’m almost at that stage now but I might try this with white potatoes.

I have always had a thing for New Zealand. I have family there but have never been. I love the idea of everything about the country and 6 weeks into my relationship with my husband he went off to work in New Zealand. He then also fell in love with the place.

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Jodi

Oh yum! Thanks so much! (I think you used yams in your photos, so I did also. I have recently researched the difference between yams and sweet potatoes on Wikipedia, per my daughter’s query. Do you have other information? I’m confused! )
My husband and I loved this addition to our new vegan menu!
Thanks again!

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Leanne Vogel (Healthful Pursuit)

I may be wrong but sweet potatoes are orange and yams are whiter/yellow. Heck, all different sources say all different things so I’m a bit confused myself. I used the orange ones haha. I think I’ll just rename it to the orange potato. Seems logical. Glad you enjoyed it :)

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Jenn

I made this 2 nights ago to eat as a filling pre-race dinner. It was awesome! My husband hates indian food and any curry in general, but he helped himself to a large bowl as well. I was so pleased with how this turned out! Thanks!!

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Leanne Vogel (Healthful Pursuit)

Wow, that’s awesome Jenn! Who knows, maybe next week you could test him with some eggplant curry ;)

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Helen

Just made this dish served with red quinoa cooked in chicken stock……..my, my……….this was a true taste sensation. I absolutely loved it! Would thoroughly recommend anyone to have a go.

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Kirsten

Just made it and am DEVOURING at this moment! I added 2 cups of chickpeas and canola oil instead of coconut and store bought curry …. Still delicious! I agree that the lemon really adds something incredible! Thank you for sharing!

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Jo

Made this it was very good. Thanx for the recipe.I didn’t had cranberries but Inca berries. That tasted also good.

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