Luv What You Do

You would not believe me if I told you all of the things that made in my kitchen this weekend!  After a few weeks of travel and running posts, it is time to get back to the recipes!  If I posted everything tonight, you would think I was nuts (seriously, I made 4 loafs of quick bread!) and then I wouldn’t have anything to share throughout the week. 

 

After 2 hours at the yoga studio today getting some massage work and adjustments, I feel incredible!  My back is looser than it has been in weeks, and I can bend down without getting stuck.  Plus, my neck was so stiff after the half marathon yesterday, the adjustments were needed!  I returned home with just enough time to get dinner cooking.

 

 

Yes, I had that many pots and pans going at one time.  The BOY requested a meatloaf, which I won’t eat, so I was on my own for dinner.  I have been wanting to make this curry again with sweet potatoes ever since I made it the first time and couldn’t stop dipping my potato in the sauce.  I followed the original recipe fairly closely.  For a vegetarian version, I  chose green pepper, sweet potato, and chickpeas.  I wasn’t sure how quickly the sweet potato would cook, so I cut it into very small cubes.

 

 

 

The sweet potato cooked easily, and this dinner came together quickly. 

 

 

 

 

 

It tasted just as good as I hoped thought that it would, considering I wasn’t following an exact recipe.

 

 

 

 

I love the combination of sweet potato and red curry!  And there is more than enough for leftovers this week.

 

 

Interested in dessert?

Here is the first of this weekend’s crunchy cookie posts.

 

 

Sweet Potato and Chickpea Curry

Adapted from Cooking Light’s Chicken Curry

Makes 3-4 servings

 

2 tsp olive oil

1 large sweet potato, chopped into small dices

1 large green pepper, sliced thinly

1 can chickpeas, rinsed and drained

2 tbsp lime juice

2 tbsp low sodium soy sauce

2 tbsp red curry paste (I used the Thai kitchen brand)

1/2 tsp raw sugar

1 14-ounce can light coconut milk

 

-Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add sweet potato to pan; cook 6 minutes or until slightly softened.

-Add bell pepper and chickpeas to pan; stirring occasionally for another 4 minutes.

-Remove vegetable mixture from pan.

-Combine juice, soy sauce, curry paste, and sugar in a small bowl, stirring with a whisk. Add juice mixture and coconut milk to pan; bring to a boil. Cook 12 minutes or until slightly thick.

-Return vegetables to pan; cook 4 minutes or until thoroughly heated.  Simmer on low for ~10 minutes covered until sweet potato is soft and cooked through.  Serve over rice.