I recently delved into the world of vegetarian and vegan cooking. I am no expert on the subject but through trial and error would like to think I’ve developed some new cooking skills. **I’M MOST CERTAINLY NOT HERE TO PREACH OR SHAME YOU INTO CUTTING MEAT OUT OF YOUR DIET.** I ate meat for the first 27 years of my life and I loved/still love how it tastes, it’s only been since Christmas 2019 since I last ate it! … And yes I still eat seafood (so you may not even consider me a vegetarian based on your individual definition.)
There were a few reasons why I decided to try eating less meat BUT I’m not here to lecture you and I’m still in the process of educating myself about vegetarianism/veganism. I wanted to try it and listen to how my body felt. For ME PERSONALLY, once I cut meat out I noticed a HUGE increase in my overall energy levels in general and stamina while exercising. It’s also made a positive impact on my weightloss journey. This may be the healthiest I’ve ever “felt” in my life and I’m loving all the food I’m making, so basically as of right now it seems to be working for me so I’m gonna keep with it!
And hey if I’m at a cookout this summer and someone puts a cheese burger in front of me I may still eat it because that’s just how I feel in that moment. Who knows! It’s all about balance 🙂 Maybe you love eating meat and the idea of ever stopping seems absolutely absurd, that’s fine too and I’m not here to judge!! Either way, some vegetarian recipes are bomb and you should try them 😉 And with that, on with the recipe!!
Coconut, Kale, and Sweet Potato Curry
If you’ve read any of my previous posts you could probably just assume coconut is a staple in my diet… I also love making curry dishes because they are relatively simple and the fill you up so well! This meal is so delicious and one of my current favorites because it has such an awesome blend of flavors!
| Coconut, Kale, and Sweet Potato Curry|
🕑 Prep/Cook Time: about 45 minutes
🍴 Yields: about 5 servings
|🥥 2-3 chopped sweet potatoes|
🥥 coconut oil spray
🥥 2-3 cloves of chopped garlic
🥥 1 cup chopped red onion (OR 1 cup of Doux South Pickled Red Onions )
🥥 1 tsp turmeric
🥥 1 tsp cumin
🥥 1 tsp cinnamon
🥥 ~ 1 tbs ground ginger
🥥 1 can coconut milk
🥥 1 large can chickpeas
🥥 2 tbs creamy almond butter
🥥 5 cups of kale
🥥 1 cup coconut flakes
1. Peel and chop sweet potatoes and cook in microwave for 5 minutes; set aside for later.
(You may also roast them in the oven if you prefer them that way; this is just to soften them up.)
2. While sweet potatoes are cooking, chop the garlic and onion (either one red onion OR my favorite- 1 cup of Doux South Pickled Red Onions) and cook over medium heat in large sauce pan/wok with coconut spray for about 1-2 minutes.
3. Combine spice mix and add to pan, cook for another 1-2 minutes.
4. Add can of coconut milk, chickpeas, and the creamy almond butter. Increase heat to a simmer. Slowly stir in the kale and cook for about 5-7 minutes.
(The kale will slowly cook down.)
5. Add in sweet potato and let simmer until desired consistency is reached.
(You may need to add some water to thin out the sauce.)
6. At the end, add 1 cup of coconut flakes and stir in for about 1 minute so the flakes maintain a little crunch!!
(You may reduce this to 1/2 cup if you don’t want it to be too sweet!)
|Serve alone or alone or over rice if desired!|
Till next time fellow tropics! 🥥
I was inspired to develop this dish from a post I saw on the “Vegangotgame” instagram, however their dish called for pumpkin and spinach rather than sweet potato and kale, had different spices and proportions, and did not call for coconut flakes or almond butter. Their page is a great starting point if you are looking to find additional vegan recipes!!