Meatless Monday: Sweet Potato, chickpea, vegetable coconut curry

I am back with another Meatless Monday meal idea.  It seems like food has been on my mind more lately than reviewing books.  I am not in a book slump but in a review writing slump.  On a normal basis, I struggle with writing reviews and it takes me a couple of days to pull together a review but lately, I have been really struggling with finding the words I am looking for.  Lindsay has been struggling with writing reviews as well.  So maybe the Traveling Sisters need a little break till we get our groove back.

Is anyone else struggling with writing reviews lately?  

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Todays Meatless meal idea is Sweet Potato, chickpea, vegetable coconut curry.  It’s a little more work than my easy suggestions so far but it’s still easy to pull together and gives you a very satisfying feeling when it gets to the table.  Often I do get frustrated when cooking takes away from my reading time so this is when I put on my Airpods and listen to an audiobook.  

When I used to make meals with meat I would always start with the meat first and then prepare the meal around the meat.  I think that is one of the hardest things about vegetarian cooking is finding other ingredients to build your meal around. So for this one I started with the sweet potatoes and vegetables and than decided to make a curry using them. With stews or soups finding a protein is a little easier as chickpeas or lentils are easy to add.  In this curry I used chickpeas and they go so well in curries.  For choosing vegetables I usually think about color and use vegetables with different colors and it really adds to the look of the dish with different colors. Often I don’t use the same vegetables so use what whatever different colors of vegetables you have on hand.

Ingredients

1 tbsp butter

1 onion 

1 pepper (I used red)

Salt

Garlic seasoning

2 tbsp of Thai red curry paste 

1 sweet potato 

Green beans 

Carrots

water

1 can of coconut milk

1 can chickpeas

1 can of tomatoes 

1tbsp of soy sauce

1 ½ tsp coconut sugar

2 tsp of lime juice 

½ tsp ginger

Kale

fresh basil

1 tsp of sriracha sauce or more 

Add onions, peppers to the butter and cook for 5 mins.  I then slide them to the side of the pan and add some oil to the pan and stir the Thai red curry paste in the oil for about 2 mins before stirring it into the onions and peppers. 

Add sweet potatoes and carrots and cook for 5-10 mins depending on how time you have.  The longer you cook them now the less time it will take in the next step.  I add a little water in the pan to help cook the vegetables.  Then add the coconut milk, can tomatoes, chickpeas, green beans, soy sauce, lime juice and ginger. cover and cook till the vegetables are tender.  About 20 to 30 mins. Then add cauliflower and cook for a few more minutes.  Add sriracha sauce, kale and basil just before serving over rice.

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Ok so I know what all my reading friends are thinking!! What are you listening too, Brenda? Right? lol Well I just started Hollywood Park! I love listening to memoirs and hearing the author tell me their story. I also like to read a bit of the book as well and often my mind wonders away so I like to go back to the book and pick up anything I might of missed.

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Before I go I want to talk about the book sleeve and bookmarker. I choose the fabric to feature as my pick for a book sleeve in their Etsy shop and this is the fabric I chose. It will be available soon to purchase so if you love it, keep an eye out here or their store for when it’s available. Use SISTERS20 at the checkout for 20% off.