I have decided sweet potatoes are the best food on Earth. You can do so many things with them: baked, fries, curried, casserole….the list goes on. It’s hard for me to believe these orange jewels are actually better for you than their starchier, white cousins. They have become one of my staples on the Paleo diet. And check out these beautiful rainbow carrots that I picked up at Ozark Natural Foods in Fayetteville!
I could also call this the orange curry because it has so much orange color in it. I wanted a sauce that would be slightly sweet to complement the sweetness of the sweet potatoes and carrots. One of the things I have found out about doing a Paleo diet is that it really pushes you to use a lot of fresh ingredients. This is goods news for the food blog because it gives me lots of colorful veggies to display.
Look at that beautiful color contrast inside the purple carrot. I had never seen this until I cut open this little jewel. Maybe it’s like the Super Carrot. I will let you know if I see a noticeable improvement in my X-ray vision in coming days.
Fall is just around the corner and I am really excited about doing some stews and chilies when it cools off a bit. I recently found a great local source for beef and poultry. As luck would have it, one of my colleagues has a cattle and poultry farm in West Fork, just 30 minutes away. I visited the farm last week and was very impressed with how healthy the cows and chickens looked. They are entirely grass fed (and bug fed for the chickens) and never go to a feedlot. This gives the meat a rich, dark color and keeps it healthy.
Back to the curry…this would be a great curry to start with if you are not sure if you like curries. It is very mild. I did not add much hot spice to it and it has a really sweet, smooth flavor. Serve it over rice or a cauliflower rice as I did (to keep it Paleo).
Note: I added mango powder to this recipe. This may be difficult to find at a regular grocery store, but you can probably find it at any Asian or Indian grocery store. It gives the curry just a little extra sweetness and tart flavor.
PREP TIME: 15 minutes COOK TIME: 45 minutes SERVINGS: 7
- 2 yellow onions, sliced thin
- 2 tbsp. coconut oil
- 1 tbsp. garlic, minced
- 2 tbsp. ginger, minced
- 1 can full fat coconut milk
- 2 tsp curry powder
- 1/2 tsp coriander
- 1 tsp red pepper flakes
- 1 tsp mango powder
- 1 tsp sea salt
- 1/2 tsp turmeric powder
- 2 lbs. sweet potatoes, peeled and cubed
- 1 lb. carrots, cut in bite size pieces
- Heat coconut oil in a large pan over medium heat. Add onions and cook for about 20 minutes until caramelized. Add garlic and ginger and cook for another 4-5 minutes
- Turn heat down to medium low and add coconut milk. This reduction in heat will prevent the coconut milk from curdling. Add all the remaining ingredients and simmer for 15 minutes or until carrots and sweet potatoes are soft.
- Serve over cauliflower rice or regular rice.