Gingered Sweet Potatoes in Coconut Sauce
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 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. Analysis per serving: 240 calories, 2.5g protein, 21g fat,
Source: Coconut Lover’s Cookbook by Bruce Fife, ND (Piccadilly Books)