Sweet Potatoes, Cauliflower, Red Curry, Oh My!

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To help you through this week I want to provide you a great meal if you are like me sometimes, nothing sounds good for dinner or you need to make your way to the grocery store for dinner. I am here to help you out with an easy and simple ingredient delicious dinner that you can make and it is way healthier than getting fast food or take-out.

I originally from this recipe from Martha Stewart but have modified it a bit to suite our tastes more. The original recipe was a bit watery and when Sean and I have curry we like a thicker curry.

This meal is completely vegetarian although packed with protein from chickpeas and will give you lunch and possibly dinner for the next day.

First, gather together your ingredients. 1 can (15 oz.) chickpeas, 1 can unsweetened coconut milk, 1 tablespoon red curry paste, 1 onion chopped, 2 tablespoons vegetable oil, 1 sweet potato (cubed), 1 small cauliflower cut into florets.

Make rice either in the rice cooker or on the stove top. While the rice is cooking, in a heavy-bottomed sauce pan, put in the oil and add in the onions, softening them up.

Once the onions are softened, add in the red curry paste and stir until you can smell the curry.

Pour in the can of unsweetened coconut milk and stir until the red curry is completed dissolved.

Add in the cubed sweet potato, cauliflower florets and chickpea.

Allow the mixture to boil and cook the sweet potatoes.
Once the sweet potatoes are cooked, then dish up the curry.

Put some rice in a bowl and add the vegetable red curry over the rice.

And if you are like my husband, flavor it with Lawry's seasoned salt. Don't ask me why he put it in, he just does :-) Then serve, eat and enjoy!