curry-sweet-potatoes-artichokes-700x500-1
Print Recipe
Nutrition Facts
Curried Yams and Artichokes
Amount per Serving
Calories
1348
% Daily Value*
Fat
 
31
g
48
%
Saturated Fat
 
5
g
31
%
Sodium
 
6509
mg
283
%
Potassium
 
4456
mg
127
%
Carbohydrates
 
231
g
77
%
Fiber
 
52
g
217
%
Sugar
 
30
g
33
%
Protein
 
26
g
52
%
Vitamin A
 
1650
IU
33
%
Vitamin C
 
118
mg
143
%
Calcium
 
248
mg
25
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.

Curried Yams and Artichokes

Ingredients

  • 2 tablespoon olive oil
  • 1 tablespoon coconut oil
  • 2 cups onions sliced
  • 1/4 teaspoon ground turmeric or 1 teaspoon fresh turmeric grated
  • 1/2 teaspoon smoked paprika
  • 1 1/2 teaspoon curry powder I suggest frontier organic, or make your own
  • 3 tablespoons garlic minced
  • 3 cups yams (the orange ones) peeled, medium dice
  • 3 cups artichoke hearts quartered, plain, drained rinsed
  • 1/4 teaspoon salt
  • 1/2 cup green onions sliced

Instructions

  • Heat frying pan on medium heat and cook onions and both oils. Cook until onions are softened and lightly browned, do not burn.
  • Stir periodically.
  • Add turmeric, paprika, curry powder, garlic and stir.
  • Add sweet potatoes and stir to combine. Add a few splashes of water to create steam, and cover. Turn heat down to medium-low and cook, stirring periodically, until sweet potatoes start to soften, about 10-15 minutes.
  • Add artichokes to pan and mix well. Cook until mixture is fragrant and artichokes are tender, about 10 minutes.
  • Add ¾ of the green onions, sprinkle with salt, gently mix together and remove from heat.
  • Garnish with remainder of green onions. Serve with brown basmati rice, if desired.
Nutrition Benefit: boost immune system, boost self confidence, consistent energy, minimize headaches, promote eye health, reduce inflammation, stress reduction, better digestion, better mental clarity, better sleep, body repair
Category: vegetarian, vegetables, appetizers/snacks, dairy-free, gluten-free, vegan