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As fall weather creeps in ever more each day, I start craving more comfort foods — for me, that means foods that warm you from the inside and fill you up without being too rich, fattening (!) or too heavy. So it was that I invented what fast became a favorite in our house: gluten free sweet potato curry.
This curry came to be for many reasons, among them the craving for comfort foods I’ve already mentioned, but also because my husband and I experimented with reducing lectins in our diet and have been focusing on super healthy sweet potatoes, coconut, avocado, walnuts, and brassicas like cauliflower, broccoli and brussels sprouts. Since I can’t tolerate garlic or much in the way of onions, I’ve had to get pretty creative!
I thickened this curry by cooking sweet potatoes and then mashing them, adding loads of healthy spices and fresh ginger and turmeric, and creaming it all together in my Blendtec (or a food processor or immersion blender would work too).
I like to serve this curry generously portioned over riced cauliflower in place of rice. All in all, not only is this dish a flavor explosion, it’s crazy healthy and lectin-free! Also gluten free and vegan, of course, so it’s one you should keep in mind when you find yourself craving healthy comfort food or entertaining others with dietary restrictions.
Here’s the ricer I use – it’s got variable sizes so you can adjust it for finer or more course “rice.” It’s also handy for making gluten free spaetzle!
For more about a lectin-free diet, consult with the book, The Plant Paradox. It’s full of information on why lectins might be the source of your health problems; but like anything else, you have to try it for yourself to see if it helps. Much of the diet is similar to Low FODMAP and AIP diets, so you might find a lot in common when you consult the list of Yes and No ingredients.
I didn’t find the recipes in the book to be at all interesting or tasty, to be frank, so I’ve been coming up with my own and having fun with the challenge. Try my no-garlic pesto recipe sometime if you’re looking for more such recipes, and look to my all purpose no-garlic spice blend recipe that gets even my picky kids to eat their veggies! Also I have two great marinades for fish, shrimp or veggies which seem to go with nearly every meal.
Are you cutting back on lectins, or just looking for more creative dinner ideas? I hope this recipe is one you’ll turn to again and again, if only because it tastes so darn good!Print
Boil or microwave sweet potatoes and remove when fork tender. Once cooled enough to handle, scoop out the centers and place in a food processor or Blendtec blender.
Add coconut milk (shake the can first), half of the grated ginger root and remaining spices. Process until smooth.
Add coconut oil to a large wok or saute pan. Heat to medium to melt the oil, then add remaining grated ginger. Saute until lightly golden, then add processed sweet potato mixture. Add water as needed to thin the curry to your desired consistency. Taste and add more salt, pepper or other spices to suit your tastes.
In a separate pan, saute shrimp or fish cut into pieces just until cooked through, using enough avocado oil or other high heat cooking oil to keep it from sticking. If using cauliflower florets, roast in a 400F oven on a parchment-lined pan drizzled with olive oil until soft, approximately 20 minutes. Add to curry once cooked.
To prepare cauliflower rice, push pieces of fresh cauliflower through ricer. Saute in a pan with a small amount of extra virgin olive oil or avocado oil. Cook for 5 minutes, stirring to distribute heat.
Serve over cauliflower rice or basmati rice.