From December/January 2014 issue
Serves 4-6


  • 1 lb carrots, peeled
  • 2 TBSP virgin coconut oil
  • 1 medium cauliflower, cored and cut into
  • bite-sized florets
  • 1 medium yellow onion, halved and thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 tsp curry powder
  • 1 cup water
  • Sea salt and black pepper, to taste


  1. Cut carrots in half crosswise, then cut each piece in half lengthwise. Cut the pieces lengthwise into thin strips.
  2. Heat coconut oil in a large sauté pan over medium-high

You have met your free view limit. To access the full article, please login or subscribe.

Subscribe Today is the premiere source for everything related to the Paleo lifestyle and ancestral health.

Digital Subscriptions Include:
  • Access to 850+ delicious, grain-free, gluten-free Paleo recipes.
  • Access to 650+ high-quality, carefully curated articles.
  • Regularly updated content from expert contributors.
  • Weekly specials via email notifications.

Select your subscription: