Based on the news lately, I was kind of thinking we all need a deliciously healthy comfort meal to put us all in a better mood. There is just something about comfort food that makes most everyone feel better. Agree?
Like most everyone else who had a scheduled race this weekend, my race was also cancelled. Granted, it wasn’t a big major race and I didn’t have a ton of miles or money invested in this race.
I do have friends who have had some major races cancelled or postponed that did affect them both financially and emotionally. I get it. It is heartbreaking and very disappointing. I was a little disappointed too and it was just a 10K for me.
But I didn’t let this interrupt my love for this sport. I laced up my shoes and headed out my front door like I do most Friday mornings for a longish run. I am currently not training for a race, but what I am doing is maintaining fitness so when I do want to throw a race on the calendar, I am ready. I don’t have to train for weeks or months to get my fitness back. It’s all about maintaining and making running a year round habit. I also participate in a local run and tone class also year round. For me its not about a the race, but it is about being consistent.
I’ve decided it is not possible to control what goes on in the world but we can control how we respond. So how about joining me and my others and let running continue to be your go-to-escape.
After all, running is not all about racing, most of the time…..at least not for me. Running is my escape and my time to get lost in my thoughts for however long I choose. A time to get away from the craziness of what I have going on in life. I always feel better both physically and mentally after a run, don’t you? The bottom line, I run even when I do not have a race on the calendar.
I definitley felt better after my run on long run on Friday morning even thought it was cold and windy. I also was really looking forward to getting back in my warm kitchen to whip up this delicious hearty dish for our Friday night in. Both Rob and I love Thai and this dish most definitley will be repeated over and over again.
To be perfectly honest with you, towards the end of almost every long run, I begin to think about my first cup of bullet proof coffee, a favorite smoothie or smoothie bowl I plan on whipping up as soon as I walk in the front door. Some mornings when I am really hungry, I will add a runny egg and avocado toast?.
But OMG friends, where has Cashew Curry been all my life? This tasty Thai cashew curry is made with two of my favorite ingredients…sweet potatoes and chickpeas – it’s the perfect plant based vegan meal for anyone who loves a good take on Red Thai Curry!
I love curry dishes but the red Thai variation has always been my go-to. Most often you’ll see Peanut Curry on menus. I love most all nut butters, but peanut butter is probably lower on the list. If you are a peanut butter fan like my husband, feel free to sub it in in place of the cashew butter I used. But trust me, this dish is……..
Oh. Em. Gee. SO GOOD.
So we’re essentially making a Thai sweet potato curry here, adding cashew butter, chickpeas, kale, and lots of other delicious spices and ingredients!
It’s no secret I have been trying my best to incorporate more plant based meals into my diet (and my husband’s more specifically) so I decided to keep this Thai curry plant based (versus adding chicken). Since Rob had three generous servings, I’d say this is recipe is a keeper!
Below you’ll find the list of ingredients. It may look like a lot, but you probably already have some of this stuff on hand. And if you don’t start stocking your pantry because you’ll want this dish on repeat like me!
CHECK YOUR PANTRY FOR INGREDIENTS YOU’LL NEED
- olive oil – for cooking. You can also use avocado or coconut oil
- fresh garlic and ginger root – I always recommend fresh here because it really adds a ton of flavor.
- sweet potato – I love the addition of sweet potatoes here but you could use carrots or mix of both!
- assorted tri- color mini peppers or one large red pepper – I like the different texture this adds to the dish but again, you could swap out for a different vegetable if you’d like.
- lacinato kale – I like to add a little green to this dish. Spinach would be nice too.
- chickpeas – chickpeas are a great plant based source of protein and fiber.
- red curry paste – Red Thai curry paste, or green if that’s your jam
- cashew butter – because we’re making cashew curry, obviously
- coconut milk – Use full-fat please
- vegetable broth – You can also use chicken broth or if absolutely necessary, water
- soy sauce, tamari or coconut aminos – Coconut aminos my fave
- lime – the hint of lime here is delicious.
- ground turmeric and ground coriander – just a hint of some extra spice
For Serving and Garnish
- rice, quinoa or cauliflower rice – Serve this sweet potato curry with your favorite grain.
- cilantro – a little fresh herbs goes a long way!
- green onion – just a sprinkle of some green onions onto each dish
- crispy cashews – adds a nice little crunch.
- naan bread or sourdough – to soak up all of that extra peanut sauce.
This curry recipe comes together super quick. In just about 30 minutes you have yourself the perfect weeknight meal. Meatless Monday, anyone?
Just a little bit of prep work with cutting the veggies, but overall super simple to make!
Here is how easy this recipe this is…….
STEP 1 – ROAST SWEET POTATOES
In large pot over medium heat, add oil, garlic, ginger – cook for about 1 minute. Add in chopped sweet potato, curry paste and cashew butter, stirring to coat and cook for about 2 minutes.
STEP 2 – ADD LIQUIDS AND SIMMER
Add in coconut milk, broth (or water), coconut aminos, juice of lime, ground turmeric, ground coriander. Stir and simmer for 15 minutes.
STEP 3 – ADD REST OF VEGGIES
Add in bell pepper and simmer for another 5-10 minutes – until potatoes are soft. Stir in chopped lacinato kale and chickpeas, and warm for another 2 minutes.
Serve with rice, quinoa or even cauliflower rice. Garnish with your favorites. I love it with crispy cashews and fresh cilantro!
RED THAI CASHEW CURRY WITH SWEET POTATO & CHICKPEAS
INGREDIENTS:
- 1 TBSP olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 inch fresh cube of ginger, peeled and grated (or minced)
- 2 cups peeled chopped sweet potato (about 1 med-lg potato or 2 small)
- 1 ½ TBSP red curry paste
- 3 TBSP cashew butter or sun-butter or peanut butter
- 1 (14) ounce full fat coconut milk ½ cup vegetable broth (or water)
- 1 ½ tablespoons soy sauce (tamari or coconut aminos)
- Juice of one lime
- ½ tsp ground turmeric
- ¼ tsp ground coriander
- 1 large red bell pepper, julienne cut (or a mix of mini red, yellow, & orange peppers)
- 1 small bunch, lacinato kale/spinach (chopped, about 1 ½ cups)
- 1 (14 ounce) canned chickpeas
For Serving and Garnish:
- rice, quinoa or cauliflower rice
- cilantro
- green onions
- crispy cashews
DIRECTIONS:
- In large pot over medium heat, add oil, onion, garlic, ginger – cook for about 1 minute. Add in peppers. Cook for another couple minutes. Add chopped sweet potato, curry paste and nut butter of choice, stirring to coat and cook for about 2 minutes.
- Add in coconut milk, broth (or water), soy sauce, juice of lime, ground turmeric, ground coriander. Stir and simmer for 15 minutes or until potatoes are soft.
- Stir in chopped Lacinato kale or spinach and chickpeas, and warm for another 2 minutes.
- Serve with rice, quinoa or even cauliflower rice. Garnish with cilantro, chopped cashews.
Are you cooking more meals at home since the C-19 hit worldwide?
Do you belong to a gym…are you still attending? Closed or open? I am going for my morning run like always and finishing up at my local gym.
Do you run to race and was your race cancelled? Are you still running regardless? I am! Year Round…Some days hard too.
What is your favorite nut butter?
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