Samosa traditionally involves serving a savory potato mixture inside a pastry alongside various chutneys for dipping. With this autoimmune protocol version, you get a quick and easy baked veggie dish! You can even top it with some homemade chutney if you like. Taro has a wonderfully potato-like flavor and is my favorite sub for the nightshade plant. If you can’t find taro, you can use white-fleshed sweet potatoes or even turnips instead.
Keep it Simple with Freezer Cooking
Preparing meals ahead of time and keeping them on hand in the freezer is one of the best ways to make any diet change sustainable. You’ll wind up spending less time in the kitchen most days and will always have something ready to go when hunger or cravings strike. With Freezer Cooking for the Paleo AIP, you’ll get 123 tried-and-true recipes from 30 of your favorite autoimmune protocol bloggers to help you out. Designed for batch cooking and advance prep, each recipe includes instructions for storing, freezing, and reheating it. There are recipes for every meal of the day and recipes for special occasions, too! The ebook is now available as a digital download for $18.90.
- 1 tablespoon coconut oil
- 1 small onion (chopped)
- 12 ounces taro root (peeled and chopped)
- 3 cloves garlic (minced)
- 2 medium carrot (chopped)
- 2 tablespoons chicken broth
- 1 teaspoon ground ginger (or to taste)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon dried cilantro
- 1/4 teaspoon ground black pepper (omit for AIP)
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon sea salt
- 1 tablespoon water
- Preheat the oven to 375 degrees.
- Cook the onion in the oil over medium heat until it begins to caramelize, about 15 minutes.
- Add the remaining ingredients and cook, stirring, another 5 minutes.
- Bake in a large baking dish 15 minutes, then serve hot.