Sweet Potato and Fennel Curry

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.

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Nutrition Information Per Serving

  • Calories: 308
  • Calories from Fat: 63
  • Total Fat: 7
  • 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