sweet potato curry

my first foray into vegan and Indian cuisine. serves 4.

• 2 tbs coconut, canola, or vegetable oil

• 1/2 onion, diced

• 14 ounces diced tomatoes (drain if using canned)

• salt and pepper to taste

• 3 cloves minced garlic

• 1 1/2 tbs red curry paste (start with 1 tb and then add to your liking)

• 1 tsp curry powder

• 3/4 tbs paprika

• 1/4 tsp cumin

• 1 cup chickpeas (I used canned, drained and rinsed)

• 1 lb/3 cups sweet potatoes, peeled and diced into 1/2-3/4” pieces

• 13.5 ounce can unsweetened/full fat coconut milk

• juice of 1/2 lime

• 3 handfuls fresh spinach

• 1/2 cup cooked rice or noodles per serving

In a large pot, heat the oil over medium-high. Add the onions and tomatoes and season with salt and pepper. Lower heat to medium and cook for about 10 minutes, until the onions are soft and the tomatoes release their juices.

Add the chickpeas and the sweet potatoes. Stir to combine. Add in all spices and stir.

Shake the can of coconut milk and add to pot. Bring to a boil, and reduce to medium-low to simmer for 20-30 minutes or until the potatoes are fork-tender.

Remove from heat. Add in the spinach and squeeze a lime. Put a lid on the pot and allow the spinach to wilt. Serve over rice or noodles.

shrimp stir fry

cheaper and quicker than ordering Chinese. Serves 4.

• 1 pound raw shrimp (any size but the smaller ones are easier to work with)

• 1 tbs olive oil

• salt and pepper to taste

• 4 cloves minced garlic

• 1/2 onion, diced

• 12 ounces frozen vegetable mix (carrots, corn, peas)

• 1/2 cup water

• 1/2 cup low-sodium soy sauce

• 2 cups uncooked quinoa

• 2 scrambled eggs

In a large skillet, cook shrimp in olive oil, salt, and pepper until pink - about 2 minutes on each side.

Remove shrimp from pan. Add garlic and onion, and saute until onion is translucent. In the meantime, scramble the eggs in a separate pan.

Add vegetables, water, quinoa, and soy sauce. Bring to a boil. Simmer 15-20 minutes or until the quinoa absorbs most of the liquid.

Add eggs and shrimp back to the pan. Stir to combine.

honey soy crockpot chicken

Flexible and works with any side dish. Serves 4 but is easily doubled if your Crockpot is big enough.

• 2.5 pounds boneless/skinless chicken thighs or breasts

• salt and pepper to taste

• 1/3 cup honey

• 1/3 cup soy sauce

• 6 cloves minced garlic

• 1/2 tsp red pepper flakes (or more)

• sliced scallions to serve

Season chicken with salt and pepper; place in Crockpot. Whisk together remaining ingredients and add to Crockpot.

Cook on low for 5-6 hours or on high for 2.5-3 hours.

Shred or slice chicken into chunks and return to Crockpot for an additional 10 minutes. Serve with sliced scallions.

broccoli stir fry

Easier than ordering Chinese. Serves 4.

• 3 tbs cornstarch

• 1/2 cup and 2 tbs water

• 2 tsp minced garlic

• 1 pound of: boneless round/charcoal cut steak cut into pieces, stir fry beef, or chicken breasts

• olive oil

• 4 cups broccoli florets (2 large heads) - or 3 cups broccoli and 1 cup asparagus pieces

• 1 small onion cut into wedges

• 1/3 cup low-sodium soy sauce

• 2 tbs brown sugar

• 1 tsp ground ginger

• cooked rice, quinoa, or egg noodles to serve

Combine 2 tbs cornstarch, 2 tbs water, and garlic. Toss with meat.

In another bowl, whisk together soy sauce, brown sugar, ginger, 1 tbs cornstarch, and water. Set aside.

In a large skillet over medium heat, stir fry meat in olive oil. Once cooked through, remove from heat. Stir fry broccoli and onion in remaining oil for 4-5 minutes.

Return meat to pan and add sauce. Cook and stir for 2 minutes, and serve hot over rice, quinoa, or egg noodles.