This Silky Coconut Sweet Potato Purée with Spicy Lamb and Mushrooms is a delicious combination of flavours, textures, and colours that will delight your taste buds and nourish your body. It’s a high-protein, low-carb meal, perfect for those following a keto or paleo lifestyle, and it’s also gluten-free. This dish focuses on using fresh, whole ingredients that keep it light and healthy while still satisfying your dietary needs.
At the heart of the dish is the ultra-smooth, silky sweet potato purée. It’s creamy and luxurious, with the natural sweetness of the sweet potatoes complemented by the rich, tropical flavour of coconut cream. A dash of cinnamon adds a warm, spicy note, making each spoonful comforting and flavourful. The sweet potato and coconut blend keeps the carbs in check, while still delivering plenty of nutrients and taste.
The purée is topped with spicy lamb mince, perfectly seasoned and full of flavour. The lamb is cooked with warming spices, adding a robust and hearty element to the dish. This recipe uses lean cuts of lamb, providing protein without relying on excessive fats or oils, making it an excellent choice for a health-conscious meal.
To finish, the dish is crowned with a medley of sautéed mushrooms and red capsicum. The mushrooms bring a rich, earthy flavour, while the red capsicum adds a sweet, slightly smoky contrast. A touch of lemon juice brightens the whole dish, balancing the flavours and enhancing the overall taste experience.
This recipe isn’t just a meal—it’s a nutritional powerhouse. Packed with vitamins, fibre, antioxidants, and protein, it’s the perfect dish for those looking for a healthy low-carb option that fits within keto or paleo diets. It’s nourishing and satisfying without being heavy, making it an ideal choice for those seeking a wholesome, energising meal.
What Makes This Silky Coconut Sweet Potato Purée with Spicy Lamb & Mushroom So Good:
- Healthy
- Gluten-Free
- Keto-Friendly
- Paleo-Friendly
- High in Protein
- Rich in Vitamins and Antioxidants
- Fibre-Rich
- Easy to Prepare
- Visually Appealing
- Nutritious
- Creamy and Smooth
- Packed with Flavour
- Diverse in Texture
- Satisfying
- Adventurous
- Fragrant
- Wholesome
- Perfect for Meal Prep
- Exciting and Flavourful
Ingredients Needed
Spicy Lamb Mince:
- Extra Lean Lamb Mince: A high-quality protein source with robust flavour.
- Small Onion: Adds sweetness and depth when sautéed.
- Tomato Paste: Brings tanginess and helps thicken the mince.
- Turmeric: Masks any unpleasant meat odours and adds a vibrant yellow colour with a mild, earthy taste.
- Cinnamon: Provides a warm, sweet-spicy flavour.
- Five-Spice: A complex blend of spices that adds depth, with hints of aromatic sweetness and earthy undertones.
- Rosemary: Adds a fragrant, herbal note to complement the lamb.
- Crushed Black Pepper: Gives a spicy kick to the mince.
- Meat or Chicken Stock: Enhances both the flavour and moisture of the lamb.
Mushroom and Red Capsicum Fry:
- Medium Mushrooms: Adds a meaty texture and earthy flavour to the dish.
- Red Capsicum: Contributes a sweet, slightly smoky taste.
- Lemon Juice: Adds brightness and acidity to balance the other flavours.
- Crushed Garlic: Infuses the fry with a pungent, savoury aroma.
Silky Coconut Sweet Potato Purée:
- Sweet Potato: Packed with vitamins, fibre, and a naturally sweet, earthy flavour, forming the base of the purée.
- Coconut Cream: Adds rich, tropical flavour and a smooth, creamy texture.
- Olive Oil or Butter: Used for cooking the sweet potatoes, imparting a hint of richness.
- Butter: Enhances the creaminess and depth of flavour in the purée.
- Rosemary: Adds a fresh, herbal note to the purée.
- Cinnamon: Provides a warm, sweet-spicy flavour.
- Thyme: Adds a subtle, earthy taste to balance the sweetness of the purée.
Is This Recipe Good for Post-Workout?
Yes! Silky Coconut Sweet Potato Purée with Spicy Lamb & Mushrooms is an excellent post-workout meal to replenish energy and support muscle recovery.
- High-Protein Recovery: Lamb provides essential amino acids to help repair and build muscle after exercise.
- Replenishes Energy: Sweet potatoes are rich in complex carbs, which restore glycogen levels and refuel your body.
- Anti-Inflammatory Benefits: Spices like turmeric and cinnamon help reduce muscle soreness and promote faster recovery.
This meal is nutrient-dense, satisfying, and designed to fuel your body after a tough workout.
Health Benefits & Nutrition of the Ingredients in This Silky Coconut Sweet Potato Purée with Spicy Lamb & Mushroom
- Sweet Potato: Sweet potatoes are high in fibre and packed with a variety of vitamins and minerals, including iron, calcium, selenium, and they’re a good source of most B vitamins and vitamin C. The high antioxidant content in sweet potatoes is believed to have anti-inflammatory, antidiabetic, and anticancer properties.
- Coconut Cream: Coconut cream is rich in healthy fats and fibre, making it filling and beneficial for digestive health. It also contains protein, several important minerals, and small amounts of B vitamins.
- Lamb Mince: Lamb is a high-quality protein source, providing all nine essential amino acids your body needs for growth and maintenance. Moreover, it’s rich in many vitamins and minerals, including vitamin B12, zinc, and iron, which are beneficial for overall health.
- Mushrooms: Mushrooms are low in calories and a great source of fibre and protein. They also provide many important nutrients, including B vitamins, selenium, potassium, copper, and vitamin D.
- Red Capsicum: Red capsicums are an excellent source of vitamins A and C (red contains more than green capsicums). They are also a good source of dietary fibre, vitamin E, B6, and folate.
- Spices: Spices like turmeric, cinnamon, and rosemary are known for their anti-inflammatory and antioxidant properties. They can help boost your immune system, keep your heart healthy, and improve digestion.
Tips to Make the Best Silky Coconut Sweet Potato Purée with Spicy Lamb & Mushroom
- Sweet Potatoes: Choose firm sweet potatoes that are free from any cracks, bruises, or soft spots for the best texture and flavour.
- Lean Lamb Mince: Use fresh lean lamb mince for the best flavour. If using frozen mince, ensure it’s fully thawed before cooking. Break the mince into small pieces while cooking to help it cook evenly and absorb the flavours of the spices.
- Spices: For maximum flavour, use freshly ground spices. If using pre-ground spices, check that they haven’t been sitting too long in the cupboard, as they can lose their potency over time.
- Coconut Cream: Opt for full-fat coconut cream to achieve the creamiest texture in the purée.
- Onions: Finely chop the onions so that they blend seamlessly into the lamb mince. This will enhance the flavour without altering the texture, ensuring a smooth, uniform appearance in the dish.
- Cooking the Mince: Don’t rush the process. Let the lamb mince brown properly to develop the best flavour.
- Tomato Paste: Use a thick, rich tomato paste for the best results. Fry it thoroughly until it turns a deep, rich red colour—this intensifies the flavour and adds depth to the lamb mince.
- Simmering: Allow the lamb mince to simmer well in the spices and stock to help the flavours meld together.
- Mushrooms and Capsicum: Be careful not to overcook the mushrooms and capsicum. They should be tender but still have a slight bite, avoiding a dry or rubbery texture.
- Serving: Serve the dish hot to enjoy the best taste and texture.
How to Make Silky Coconut Sweet Potato Purée
Peel the sweet potato and chop it into small cubes. Heat 1 teaspoon of olive oil in a small pot over low heat. Add the sweet potato cubes, cover the pot with a lid, and let them cook for about 15 minutes. Do not add water. Once the sweet potatoes are easily pierced with a fork, transfer them to a food processor. Add 1/4 cup of coconut cream, 1 teaspoon of butter, 1/2 teaspoon of rosemary, 1/2 teaspoon of cinnamon, and 1/2 teaspoon of thyme to the food processor. Process everything until the mixture becomes creamy and smooth.
How to Cook Spicy Lamb Mince
Start by dicing 1 small onion into very thin pieces, ensuring they are finely chopped to blend seamlessly into the lamb mince. Heat 4 tablespoons of olive oil in a frying pan over medium-high heat. Add the onions and fry them until golden. Then, add 1 tablespoon of turmeric and fry for about a minute. Add 250g of lamb mince, stirring until the meat turns light brown. Next, add 2-3 tablespoons of tomato paste and continue frying until the paste becomes a rich, dark red. While this cooks, bring 1/2 cup of meat or chicken stock to a boil. Add 1 teaspoon of cinnamon, 1/3 teaspoon of five spices, 1/3 tablespoon of rosemary, and 1 teaspoon of crushed black pepper to the pan. Finally, add the boiling stock, mix everything well, reduce the heat, cover the pan, and let it simmer for 15 minutes.
How to Fry Mushrooms and Capsicum
Wash 8 medium mushrooms, dry them, and cut them into thick slices. Slice 1/2 of a red capsicum into strips. Heat a spoonful of olive oil in a frying pan over medium-high heat. Add the sliced mushrooms, capsicum, 1 teaspoon of crushed garlic, and 1 tablespoon of lemon juice to the pan. Stir and fry over high heat for about 3 minutes, or until the mushrooms turn golden. Be careful not to overcook the mushrooms, as they can develop a dry, plastic-like texture.
Serving Silky Coconut Sweet Potato Purée with Spicy Lamb and Mushroom
To serve, start by transferring a portion of the silky sweet potato purée to your plate. Add a spoonful of the spicy lamb mince on top of the purée, allowing the flavours to combine. Finish by topping it with the mushroom and capsicum fry. Serve hot for the best taste and texture.
Silky Coconut Sweet Potato Purée with Spicy Lamb & Mushroom (Quick & Easy)
Ingredients
For the Sweet Potato Purée:
- 600 g 1 large Sweet potato
- ¼ cup coconut cream
- 2 teaspoon olive oil or butter
- ½ teaspoon rosemary
- ½ teaspoon cinnamon
- ½ teaspoon thyme
For the Spicy Lamb Mince:
- 250 g extra- lean lamb mince
- 1 small onion, diced
- 2-3 tablespoon tomato paste
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- ⅓ teaspoon five spices
- ⅓ tablespoon rosemary
- 1 teaspoon crushed black pepper
- ½ cup meat or chicken stock
- 4 tablespoon olive oil for frying
For the Mushroom and Capsicum Fry:
- 8 medium mushrooms, washed, dried, and cut into thick slices
- ½ red capsicum, cut into slices
- 1 tablespoon lemon juice
- 1 teaspoon crushed garlic
Instructions
Sweet Potato Puree:
- Peel the sweet potato and chop it into small cubes.
- Heat 1 tsp of olive oil or butter in a small pot over low heat.
- Add the sweet potato cubes, cover the pot, and let them cook for about 15 minutes. Do not add water.
- Once the potatoes are easily pierced with a fork, transfer them to a food processor.
- Add 1/4 cup of coconut cream, 1 tsp of butter, 1/2 tsp of rosemary, 1/2 tsp of cinnamon, and 1/2 tsp of thyme to the food processor. Process until the mixture is creamy.
Spicy Lamb Mince:
- Dice 1 small onion into very thin pieces of the same size. They should be so finely chopped that they blend seamlessly into the mince.
- Heat 4 tbsp of olive oil in a frying pan over medium-high heat.
- Add the onions and fry until they turn golden.
- Add 1 tbsp of turmeric and fry for a minute.
- Add 250g of lamb mince, stirring until it turns light brown.
- Add 2-3 tbsp of tomato paste and continue frying until the paste turns dark red.
- In the meantime, bring 1/2 cup of meat or chicken stock to a boil.
- Add 1 tsp of cinnamon, 1/3 tsp of five spices, 1/3 tbsp of rosemary, and 1 tsp of crushed black pepper to the pan and mix well.
- Add the boiling stock to the pan, mix well, reduce the heat, cover, and let it simmer for 15 minutes.
- Cook until the liquid is mostly absorbed and the mince is tender, but make sure it does not dry out completely.
Mushroom and Capsicum Fry:
- Wash 8 medium mushrooms, dry them, and cut them into thick slices.
- Cut 1/2 of a red capsicum into slices.
- Heat a spoonful of olive oil in a frying pan over medium-high heat.
- Add the sliced mushrooms and capsicums, 1 tsp of crushed garlic, and 1 tbsp of lemon juice to the pan.
- Mix them and fry on high heat for about 3 minutes or until the mushrooms turn golden. Be careful not to overcook the mushrooms as they can get a dry and plastic texture.
To Serve:
- Transfer a portion of sweet potato puree to your plate.
- Add spoonful’s of the spicy lamb mince on top of the puree.
- Finish by topping it with the mushroom and capsicum fry.
