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,
13.5g carbohydrates

Source: Coconut Lover’s Cookbook by Bruce Fife, ND (Piccadilly Books)