The sweet potato’s orange color is a sign of its rich stores of beta carotene, which the body turns into vitamin A. But this tuber is no one-trick pony: Sweets also supply fiber, vitamins and minerals.
3 tbsp coconut oil
1 onion, diced
1 tbsp ground ginger
1 tbsp curry powder
1 can (14 oz) coconut milk
1 large sweet potato, cut into bite-sized pieces
1 cup chopped pineapple
1 tbsp tamari sauce
1 tsp salt
1. Heat coconut oil in a large pan and sauté onion until tender. Mix in ginger and curry powder, and cook another 1-2 minutes until fragrant.
2. Add remaining ingredients, reduce heat to low, cover and simmer for 25–30 minutes, until sweet potatoes are soft but still firm enough to keep their shape.
Serves 6
Reprinted with permission from Coconut Lover’s Cookbook by Bruce Fife, ND (Piccadilly Books)
