Categorized as: RECIPE

Slow Cooker Sweet Potato Curry


  • 1 medium (110 grams) onion, coarsely chopped
  • 1 medium (120 grams) red bell pepper, coarsely chopped
  • 2 large (1 1/2 pounds or 680 grams) sweet potatoes, peeled and cubed
  • 3 garlic cloves, chopped
  • 1 tablespoon chopped fresh ginger
  • 1 1/2 cups (350 grams) vegetable broth
  • 1 tablespoon mild or hot curry powder
  • 1/2 teaspoon salt
  • 1/4 cup (5 grams) fresh basil, chopped
  • 1/2 teaspoon grated lime zest
  • 1 1/2 tablespoons fresh lime juice
  • 3 cups (560 grams) hot cooked jasmine or basmati rice (certified gluten-free if necessary)
  • 4 tablespoons low-fat Greek yogurt (certified gluten-free if necessary)
  • 4 basil leaves or sprigs (optional)


Combine onion, bell pepper, sweet potatoes, garlic, and ginger in a 4-quart slow cooker.

Combine broth, curry powder, and salt; stir into slow cooker mixture. Cover, and cook on high for 4 hours or low for 8 hours. Stir in basil, zest, and lime juice.

Serve 1 1/4 curry over 3/4 cup hot cooked rice. Dollop each serving with 1 tablespoon yogurt and garnish with basil.

Nutrition Information

Serves: 4 |  Serving Size: 1 1/4 cups curry with 3/4 cup rice (includes 1 teaspoon yogurt)

Per serving: Calories: 273; Total Fat: 1g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 1mg; Sodium: 545mg; Carbohydrate: 60g; Dietary Fiber: 6g; Sugar: 10g; Protein: 7g

Nutrition Bonus: Potassium: 161mg; Iron: 8%; Vitamin A: 357%; Vitamin C: 70%; Calcium: 9% (1)

Recipe: Paleo Thanksgiving

It’s the time of the year again when families all around North America reunite and celebrate the autumn harvesting season with Thanksgiving. If you’re hosting this year, it’s the perfect time to show your guests what Paleo is all about and that healthy food is in fact also really tasty.

The stars around Thanksgiving are the meat and vegetables usually seen in North-America at this time of the year. Turkey, beef, sweet potatoes, pumpkins, cranberries, mushrooms and apples are all standard fare.

What I’ve decided to do here is create a complete menu including the main Thanksgiving turkey with the sauce, stuffing and cranberry sauce as well as juicy rib roast, appetizers, vegetable sides and even a classic dessert, the pumpkin pie, all in Paleo fashion. Click Here For Recipes…

Recipe: Paleo Sweet Potato Casserole

Thanksgiving is right around the corner. Make it your goal to make one new paleo dish for the holiday!

Makes a ton (i.e., 12 servings-ish)

  • 4 large sweet potatoes
  • 1/2 cup canned coconut milk
  • 1 Tbsp. coconut oil
  • 1-2 Tbsp. maple syrup
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • juice of half an orange
Pecan topping
  • 3/4 cup chopped raw pecans
  • 1 tsp cinnamon
  • 1 Tbsp maple syrup
  • 1 tsp melted coconut oil
1. Bring a large pot of water to a boil and preheat oven to 350 degrees F. While water comes to a boil, peel and dice sweet potatoes into large chunks.
2. Add sweet potato chunks to water. Boil until fork tender–about 10 minutes.
3. Drain potatoes, then dump them back in the large pot with all the other ingredients. Using a hand mixer, blend until potatoes reach desired consistency and flavor. (You may like to add a little more coconut milk, spices, or syrup based on your taste.)
4. In a small bowl, combine all topping ingredients until pecans are well coated.
5. Dump sweet potatoes into an oven safe dish and top with pecans.
6. Bake in preheated oven until topping is browned–about 15 minutes. Serve warm.
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