Sweet Potato Curry with Almond Butter

Every year, the month of October  kicks off Vegetarian Awareness Month with World Vegetarian Day happening on October 1st and ends with World Vegan Day on November 1st.  Even though technically this celebration was a while back, many people heard about it for the first time in 2015  and are still trying to understand all the information and new facts that the vegetarian campaigns brought to light. We are all tuned in to what the proposed Dietary Guidelines of 2015 set by the U.S. Departments of Health and Human Services (HHS) and Agriculture (USDA) for all Americans (and now the confirmed 2016 Dietary Guidelines). These apply to all of us, even if we are not vegan or vegetarian.  And the message is loud and clear: Eat More Vegetables! Regardless of your age, social economical status, race, dietary restrictions or whatever factors we wish to name and consider, , we should all be eating more plants. These include plant-based protein, fats and fuel (carbohydrates).

Often, the barrier to increasing intake of vegetables is the lack of creativity when bringing them to the table. Let’s be honest, there is just so much steamed broccoli and cauliflower one can eat  each  week. Therefore, most household cooks plan meals around their main dish, which is, in the vast majority of families, a meat such as chicken, beef or pork. But what if for a change, we could change that mentality —even if just once weekly— to focus on something else  other the main dish? Well, that is what the Meatless Monday campaign has been doing, and it has been able to catch the attention of thousands of people since its inception. Inspired by decreasing our intake  of  animal products, I created this recipe that will entice even  more traditional families to give it a try!

It is all about flavor, easy preparation, and delivering nourishment to your body. There is a slight misconception  of  some people that when eating a meatless meal you may still be hungry, or feel the need for a snack shortly after the meal. But that is simply incorrect! Plant- based protein and fats are just as satiating, and  in some  cases, even more so than meat- based meals since they tend to be accompanied by higher levels of fiber which aid in the feeling of fullness after eating a meal.

To make this Sweet Potato Curry recipe  you will take advantage of  a spiralizer, which is a fun way to change the way you look at vegetables, especially root vegetables. By slicing them thinly creating noodles, they will cook much more quickly r. This can facilitate preparing dinner at the end of the day when you don’t have a few extra hours to wait for the oven to preheat and bake. Sweet potatoes can be cooked along with carrots and squash in minutes on  the stove top with some added liquid.. This recipe calls for light coconut milk, which you may not be familiar with, but it is a wonderful creamy way to add thickness to sauces without using cream (an animal-derived  product). This type of coconut milk is usually sold in cans or cartons; they are made for cooking and not to be confused with the coconut milk now found in your dairy section which is  used as a milk alternative. The curry powder adds a wonderful aroma and flavor to the dish, but if you are not a curry fan, you may leave it out completely and the results will still delicious ! The almond butter in the sauce brings this recipe together very nicely adding, not only flavor and texture, but a tad extra vitamins, minerals and healthy fats! Have fun thinking of other vegetables, you can add or substitute in this curry recipe and create your own versions at home!

Sweet Potato Curry with Once Again Almond Butter - www.onceagainnutbutterblog.com

Sweet Potato Curry

1 tablespoon of coconut oil (or substitute olive oil)

1 large sweet potato

2 carrots

1 large yellow squash

1 teaspoon of fresh ginger

1 teaspoon of yellow curry powder

1 can of light coconut milk (13 oz.)

2 tablespoons of Once Again Creamy Almond Butter

1 teaspoon of salt

 

Garnish:

1 small apple

2-3 apricots

1 tablespoon of pumpkin seeds

Use a spiralizer to cut the sweet potato, carrots and squash into thin noodles. As an option, you may purchase potato noodles. In separate bowl, mix coconut milk with all other ingredients and set aside. Add the noodles to a medium sized pan with the coconut oil on medium heat. Cook for 2 to 3 minutes; then add the coconut milk mixture and bring it to boil. Reduce to low heat and simmer for 15 minutes for curry to thicken. Serve warm with a garnish of apples (use the spiralizer for thin slices), diced apricots and pumpkin .

#vegan #vegetarian #glutenfree

4 thoughts on “Sweet Potato Curry with Almond Butter

  1. Wow! The use of almond butter in a savoury curry dish is a brand-new and totally daunting idea to me, but it looks so dang delicious. I am so jealous of your photography skills and recipe-creating abilities 🙂 This looks absolutely divine and something that I could devour in minutes. Almond butter is definitely one of my top three favourite foods, and I can’t go a day without it. This recipe looks like something that will help me make that quota, haha! I’m so glad I discovered your blog and will definitely be back for more delicious recipes and awesome photos. Hope to see more nut-butter goodness! Happy Friday 🙂

    Liked by 1 person

    1. You know what? We are truly fortunate to have Carolina work with our company and do our recipe development and photography for us. We truly are. Carolina is a wonderful lady. Thank you for recognizing and sharing with us your feelings about our recipes/photos. Gael

      Liked by 1 person

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