This curry will warm you up from the inside out during the cold winter:
Serving size = 3
1 sweet potato, peeled and cut into 1" pieces
1 potato, "
1/2 large onion, chopped
1 large carrot, sliced and chopped
1 bunch dandelion greens, chopped
(Feel free to add anything else you may have around, including cauliflower (1/2 head), winter squash, etc.)
1-2 tbl. coconut oil
1/4 tsp sea salt or kelp granules
Sauce ingredients: mix together in a blender:
1 can coconut milk
3 medium sized garlic cloves
1 tsp cumin
1 tsp curry (add more if desired)
1 tbl red curry paste
pinch of coriander (optional)
If having a rice or grain, begin cooking.
Melt 1-2 tbl coconut oil on medium-high heat in large skillet. Soften chopped onions, then add root vegetables (all uniform size, for even cooking) sweet potato, potato, squash/cauliflower, etc. Saute for 2-4 minutes and add 1/4 tsp sea salt or kelp granules. Add blended sauce, cover, and reduce to a simmer.
Add carrots and taste sauce for desired effect.
Simmer until vegetables are done to your liking. Add dandelion greens, mix, and serve over a bed of brown basmati rice/farro or spelt/anything else you may have...