Curry Sweet Potatoes & Fennel

Prep Time 10 min Cook Time 12 min


2 tablespoons coconut oil

1 large yellow onion, diced

1 teaspoon sea salt, divided

1 large fennel bulb, thinly sliced (about 3 to 4 cups)

1 large sweet potato, peeled and cubed into 1/2-inch pieces (about 12 ounces)

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 cup coconut cream

chopped fennel fronds for serving


    1. Heat coconut oil in a large stainless steel skillet over medium heat. Add onions and sprinkle with 1/4 teaspoon sea salt. Saute until lightly browned, 3 to 4 minutes. 
    2. Add fennel to the skillet with an additional 1/4 teaspoon sea salt and saute until lightly browned, 3 to 4 more minutes. 
    3. Now add the sweet potatoes and remaining spices and sea salt. Toss to coat with the onions & fennel. Pour in coconut cream, reduce heat to medium-low to prevent burning and cover with a fitted lid. Steam cook potatoes for 4 to 5 minutes until tender, stirring once or twice to be sure they're not sticking to the skillet.  
    4. Remove lid and continue to stir frequently, allowing all the liquid to evaporate, and flavors to combine for another minute or two. 
    5. Serve warm with chopped fennel fronds. 
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