Sweet Potato Curry with Cilantro Lime Cauliflower Rice

Sweet potato curry recipe & content provided by Bare Nutrition Health

Sweet potato curry makes a warm and satisfying meal, packed with healthy fats and fiber. And with an array of bright vegetables, it’s almost too pretty to eat.

Sweet potatoes are the ultimate power starch: They’re loaded with vitamins, magnesium, iron, and fiber. Plus, they can absorb any flavor, so this sweet potato curry recipe packs sweet and spicy flavor into every bite. For vegetarians and vegans, they make an ideal hearty substitute for meat and fish and bulk up the dish nicely.

Related: Paleo Thai Fish Curry

You won’t miss white rice in this sweet potato curry, either — cauliflower rice infused with cilantro and lime makes a delicious substitute to soak up the flavorful sauce. Follow this dish with a cup of rooibos chai tea for the perfect spicy finish.

Sweet Potato Curry with Cilantro Lime Cauliflower Rice

Start to Finish: 30 minutes

Curry Ingredients:

• 2 medium sweet potatoes, cubed
• 1 medium zucchini, sliced
• 2 medium carrots, grated or chopped
• 1/2 head purple cabbage, sliced thinly
• 2 cups full-fat canned coconut milk (BPA-free)
• 1 cup bone broth or filtered water
• 1 tablespoon coconut oil or grass-fed ghee
• 1 teaspoon Himalayan salt
• 1 tablespoon curry powder
• 1 tablespoon ground ginger
• 1 tablespoon ground turmeric
• 1/4 cup fresh basil, chopped, to garnish
• 1/4 cup fresh cilantro, chopped, to garnish

Cauliflower Rice Ingredients:

• 1/2 head medium cauliflower, grated into rice
• 2 green onions, sliced
• Juice of 1/2 lime
• 1/2 tablespoon coconut oil or ghee
• 1/4 cup cilantro, chopped
• Himalayan salt to taste

Instructions:

1. Prepare sweet potato curry: In a large pot on medium heat, add oil or ghee. When heated, add sweet potato and carrots and saute until tender. (8-10 minutes)
2. Add ginger, turmeric, curry powder, and salt. When sweet potatoes and carrots are tender, add zucchini and cabbage.
3. Add bone broth and coconut milk and reduce heat to low. While curry simmers, prepare cauliflower rice.
4. In a separate pan, heat oil or ghee. Add riced cauliflower and saute for 2-3 minutes, or until tender. Remove from heat and add green onion, lime juice, and cilantro. Toss until well combined.
5. Serve sweet potato curry in bowls with cauliflower rice, garnishing with basil and cilantro.

Serves: 4

Nutritional Information (Per Serving):

• Calories: 440
• Protein: 29g
• Total Carbs: 39.9g
• Fiber: 5g
• Sugars: 15.6g
• Net Carbs: 34.9g
• Fat: 28.6g
• Saturated Fat: 19.8g
• Cholesterol: 0g