Curry Sweet Potato Stew

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In my last blog post, I shared Jack’s food allergy diagnosis. It forced us into a wheat-free, dairy-free, egg-free, soy-free, and cashew-free diet. I am have been avoiding most of nuts—besides peanuts, he tested negative for those–until more testing is done too. The other day I realized Jack won’t be able to eat most Indian foods now because they contain ghee. My little Fijian baby loves going to Indian restaurants! So I decided to make my own little curry creation that he could eat.

Curry Sweet Potato StewIMG_6949

3 large sweet potatoes, peeled and quartered
2 tbs coconut oil
1 large red bell pepper, chopped
1 shallot, minced
1 clove of garlic, mince
1/4 inch of ginger root, peeled and minced
1 tbs curry powder
1/2 tbs mango powder
1/2 tbs ground coriander
1 tbs gram masala
1/2 tbs paprika
Red chili flakes, to taste
1 can of coconut milk
2 cups spinach, chopped
Salt to taste

Add the quartered sweet potatoes to a large pot of cold water. Bring to boil over high heat. Reduce heat to medium high and boil until tender.

While that’s going, add the coconut oil to a large skillet over medium heat.

Once it the oil is heat, add the bell pepper. Cook until tender.

Add shallots, garlic and ginger. Cook until the shallots are soft, about 2-3 minutes.

Add the curry powder, mango powder, ground coriander, gram masala, paprika, and chili flakes. Cook for 1-2 minutes, until fragrant.

Once the potatoes are ready, drain and return to the pot.

Mash them slightly. A few chunks left over are fine, we aren’t making a soup.

Add the spice and veggie mixture to the pot.

Add the coconut milk to the pot and mix well.

Season with salt as desired.

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And there you have it! A tasty pot of sweet potato stew!

IMG_6954The boys are pan-fried chicken and I had lentils. Jack decided he wanted lentils later too. A lovely warm dish for the fall!

Thai Peanut Curry

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I had a horrible allergy day on Tuesday. I woke up with a horrible headache and my eyes swollen shut. Michael gave me a Benedryl and sent me back to bed while he took care of Jack. I woke up later that day feeling better so Michael went in for a half day. I wanted to make him a nicer dinner to say thank-you for taking care of me, but I wasn’t feeling totally up to slaving in the kitchen.  So I turned to a mom’s best friend: the slow cooker. I looked in my fridge and quickly saw I had the right stuff to make a peanut butter curry and just ran with it.  I popped everything in, turned it on, and laid down on the couch with Jack. When Michael came home a few hours later, I just made a pot of rice and we had a wonderful dinner. He said it smelled great right when he walked in the door!

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2 cups frozen veggies
 (I used a carrot, pea, corn, and lima bean mix)
1 red bell pepper, chopped (frozen or fresh)
1  16-ounce package of extra firm tofu, drained and cubed
2 tbs Thai green curry paste
1 cup crunchy peanut butter
1 tsp coconut oil
1 clove of garlic, minced
1/4 inch piece of ginger, peeled and minced
1 tbs soy sauce
3 cups cashew or coconut milk
Optional:
Brown rice
Sriracha
Soy sauce

Crushed peanuts

Ready for this? Place all non-optional ingredients in a slow-cooker, cover and set to high. Cook for 2-3 hours, until the veggies are soft, the tofu is hot, and the sauce thickens to coat everything nicely.

Once it was done, I turned it to warm and made some brown rice. You just serve this roti or another tasty bread too. Then I served a big scoop of the curry over rice. I topped it with a few drops of soy sauce, a good squirt of sriracha, and a tiny dollop more of peanut butter.

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Sweet, spicy, and creamy. But not too rich. Jack is a non-vegetable phase, but he loved the sauce over rice. A great family meal to make with little fuss.