PALEO BACON AND SWEET POTATO CURRY - meat, vegetarian and vegan option

BACON AND SWEET POTATO CURRY

Inspired by a Sri Lankan friend, this is a wonderful curry if it's a tight week at home. You replace the meat with some bacon instead. If you're vegetarian or vegan, I would suggest substituting the meat with some extra vegetables such as carrots, parsnip or for something really exotic, use green jackfruit in brine from a can which can be purchased from an Asian grocer and tastes like meat and cooks in the same way.


This is the one I use in Australia and you just chop it up and fry just like you would any other meat in this recipe.

I also top my curry with some home made chili conserve I make myself, but that is optional and it is because I love spicy food. Sometimes the curry powder in the curry isn't hot enough for me but each to their own. My kids wouldn't eat it if I made it any spicier than it already is.


If you want to make my chili conserve, you can find the recipe here http://www.sarkahill.com/single-post/2016/10/17/PALEO-FRIENDLY-CHILI-CONSERVE. It's something I learned from a Sri Lankan friend and her mother. Growing up with her family has given me a spicy pallet so I use it on practically everything.


My last piece of advice is to invest in some good quality curry power, not the cheap stuff because this is what makes your curry better than everyone else.


To keep up to date, feel free to join my Facebook Paleo group https://www.facebook.com/groups/paleovegetarianvegan/?ref=bookmarks

INGREDIENTS

-Six bacon rashes chopped (replace with extra vegetables for vegans and vegetarians)

-three medium sweet potatoes

-1 large chopped onion

-four cloves of crushed garlic

-thumb sized crushed tumeric

-1 can of tomatoes

-four tablespoons of curry powder

-dried curry leaves (optional)

-lemon grass stem chopped (optional)

-1 can of coconut cream

-1 cup of water or home made broth

-salt and pepper

-onion powder

-paprika powder

-coconut oil for cooking

-chili conserve (optional)

METHOD

*in a separate pot, boil chopped sweet potatoes until soft

*caramelise the onions and add garlic and tumeric, salt, pepper

*add can of tomatoes and cook for a few mins

*add curry powder, other spices and cook for a further few mins to create the curry paste

*add chopped bacon, curry leaves and lemon grass and fry for about 5 mins

*reduce heat and add 1 cup of water or home made broth and the boiled sweet potatoes

*simmer for about ten mins

*add the coconut cream and simmer for a further five mins.

*serve on its own or with cauliflower rice.

*optional add chili conserve on top to mix through if you like it really hot

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