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Sweet Potato and Fennel Curry

by August 23, 2017

Ridiculously delicious curry filled with roasted sweet potato, fennel, red onion and fresh mint with a curry sauce that’s out of this world!

Eating Style:

Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Refined Sugar-free, Soy-free, Vegan, Vegetarian

Prep Time:

Serves:

4

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
  • 1/4 teaspoon sea salt
  • 1 cup cooked chickpeas
  • 1/4 cup chopped fresh cilantro (coriander)
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons sweetened dried cranberries
  • 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 alongside cooked rice or gluten-free naan.

Nutrition Information Per Serving

Calories:

308

Calories from Fat:

63

Total Fat:

7 g

Saturated Fat:

2.8 g

Sodium:

206 mg

Carbs:

56.7 g

Dietary Fiber:

10.4 g

Net Carbs:

46.3 g

Sugars:

18 g

Protein:

7.1 g

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

Read more about me...