Swift Sweet Potato Curry- a satisfying and creamy curry that takes just 30 minutes and one pot to make! (vegan, gluten-free + oil-free)
Happy Wednesday, friends! I hope 2017 is off to a good start for you so far.
I’m excited for today’s post not only because it’s a super tasty and easy recipe, but because it comes from one of my favorite new cookbooks which you have a chance to win a copy of! Do I have your attention yet?
The cookbook I’m referring to is from the author of the beautiful vegan food blog, Blissful Basil. I discovered Ashley’s blog not long after I started my own and instantly became a fan. Her recipes are wholesome, her photography is stunning, and her kind personality shines through her writing.
In her book Ashley shares her history struggling with anxiety, her journey transitioning from a vegetarian diet to plant-based, and ultimately discovering the ability to cultivate happiness by choosing habits that nurture building a solid foundation from within.
There is so much wisdom in her words and it reminded that eating nourishing foods isn’t just about detoxing from a long weekend of partying or trying to look our best in a bikini. It’s about adopting a lifestyle that allows us to thrive in every way, for overall happiness and well-being.
Blissful Basil features over a 100 plant-based recipes that will not only inspire but excite you to eat a plant-based diet. They are bursting with colors, flavors and textures that will delight all of the senses.
It was tough deciding which one I should share with you but this Swift Sweet Potato Curry seemed like the perfect quick and warming dish for a lazy winter day. The ingredient list is super simple and it takes just 30 minutes + one pot to prepare. I know you guys appreciate having little to cleanup as much as I do so I figured you’d like that part.
I also found the method of toasting the spices then adding water (rather than using oil) to be brilliant. It goes to show that you don’t always have to cook with oil to create a delicious stovetop meal!
Here are a few of her recipes that I’m dying to try next:
To get this year off to a great start, Blissful Basil’s publisher has been kind enough to offer YOU a chance to win a copy of her gorgeous book! All you have to do is tell me in the comments how you #honoryourbliss.
It can be anything, big or small. Just tell me what choices you make that bring you happiness; emotionally, physically and spiritually. I’ll pick a winner one week from today. Good luck!
*THE GIVEAWAY IS NOW CLOSED. THANK YOU TO THOSE WHO ENTERED!*
Yield: 4 bowls
Prep Time: 10
Cook Time: 20
Total Time: 30
In a large pot over medium heat, toast the spices for 30 seconds while stirring constantly. Add the onion and 1/3 cup of the water then cook for 5 minutes, until translucent.
Whisk in the coconut milk and the remaining 2/3 cup water, and bring to a boil.
Add the sweet potatoes, decrease the heat to medium-low, cover and rapidly simmer for 15 minutes, until potatoes are fork tender. Stir occasionally while cooking.
Spoon the curry into bowls with warm basmati rice. Top with a squeeze of lime juice, scallions and cilantro. Serve warm with whole grain naan and enjoy!
Nutrition Facts are for 1/4th of recipe