Sweet Potato Curry

Submitted by: Kyle Roberts

Servings: 4-6

Ingredients: Chicken Thighs – I used 5 thighs, but could have used a couple more.
2 sweet potatoes
1 large onion
2 zucchinis
1 can of diced organic tomatoes
4 medium sized carrots
3 cloves of garlic
4T of curry – I usually use curry paste, but was all out.
1/2t of ginger – again all out of fresh ginger. Had to use the powder.
1t cinnamon
1/4t tumeric
1/4t cayenne
cilantro just a dash at the end
coconut oil
1.5 cans of coconut milk
1 head of cauliflower for the rice

Instructions: First set up your steamer for the sweet potatoes. Peel and cut sweet potatoes and steam. Take the potatoes out just before they are done. We don’t want them to get mushy when we add them into the curry. Add a spoonful of coconut oil to a large pan and brown chicken. When chicken is browned remove from pan and set aside. Add all your chopped carrots, onion, zucchini and garlic into the same pan and saute. When veggies are done add in tomatoes, potatoes and chicken. Add all your spices then your coconut milk. Bring to a boil then cover and simmer for 30-35 minutes. Now prep your rice. Cut up the cauliflower into chunks that will fit into your food processor. Pulse until the cauliflower is the size of rice. Add a heaping spoonful of coconut oil to a pan on medium heat and add cauliflower. Will only take about 5-8 minutes to cook.
Dish up rice, top with your curry and some cilantro and serve. Mmmm

Robb Wolf

Robb Wolf, author of The Paleo Solution and Wired to Eat, is a former research biochemist and one of the world’s leading experts in Paleolithic nutrition. Wolf has transformed the lives of tens of thousands of people around the world via his top ranked iTunes podcast and wildly popular seminar series.