Sweet Potato and Fennel Curry

September 21, 2012 by Leanne Vogel 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!

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