In fact, I’m feeling more creative than ever in the kitchen! Just take a look at my dinner last night: This meal was delicious, flavorful, and oh-so-satisfying. And, believe it or not, it’s ALL vegetable based! Sweet Potato Curry Sauce makes about 3 cups Ingredients: 2 cups steamed sweet potato chunks 1 teaspoon butter or coconut oil 1/2 yellow onion, diced 4 cloves garlic, sliced 1 cup unsweetened almond milk 1/2 cup water 1 Tablespoon curry powder 1/2 teaspoon Garam Masala 1/2 teaspoon salt Any veggies you like, for serving Rice, or cauliflower “rice,” for serving Directions: In a saute pan, heat the butter or coconut oil over medium heat. Add the diced onion and garlic, and saute for about 5 minutes, until tender. (You can do this while your sweet potato chunks are steaming!) Transfer the onions, garlic and sweet potato chunks into a blender, and add the rest of the ingredients. Blend well, scraping down the sides, until everything is creamy. Adjust seasonings to taste and set aside– this is your curry sauce. In a separate pot, saute any veggies you like until they are nearly tender. I included sweet potatoes, broccoli, zucchini, carrots, and onion this time around. Once your veggies are nearly cooked, pour the curry sauce over them.
Bring the sauce to a simmer, then reduce the heat and cover, to let the flavors blend for about 5-10 minutes. Your veggies will be nice and tender, while packing a huge punch of flavor! The best part of curry dishes, if you ask me, is eating it the sauce with rice, so even if you’re not eating grains, you can still enjoy this curry sauce over a bed of cauliflower “rice!” (Simply pulse raw cauliflower in a food processor, until you have a rice-like texture.) Then serve it all together! So warm and comforting, you’d never believe this meal is detox-friendly, to boot. Enjoy!
