Do you ever feel like you're making something very similar for supper, again and again? I realize I do, which is peculiar considering I'm CONSTANTLY attempting new plans for this blog, similar to weeknight velvety mushroom pasta and cloud supper rolls and Instant Pot Spanish rice.
Some of the time I need to make something that just tastes DIFFERENT from everything else I've made of late. Something that is striking with style and a kick or two of zest wouldn't do any harm.
At the point when a companion shared her formula for Thai pineapple vegan curry not long ago, I began to look all starry eyed at. THIS is actually what I've been searching for!
- 1 can coconut milk
- 3 Tbsp curry powder (I used red curry powder)
- 1 ½ tsp salt
- 1 tsp crushed red pepper
- 1 ½ tsp granulated garlic
- 1 fresh pineapple, cut into 1” pieces (how to cut a pineapple)
- 1 pound of sweet potatoes, peeled and cut into 1” pieces
- 2 green bell peppers, cut into 1” pieces
- 2 onions, cut into 1” pieces
- 2 cans of garbanzo beans, drained and rinsed three times (or 3-4 cups of homemade beans)
- Cooked white or brown rice, for serving (optional)
- Cashews, for topping (optional)
- Cilantro or green onions, chopped, for topping (optional)
INSTRUCTIONS
- Whisk together the coconut milk, curry powder, salt, crushed red pepper and garlic in a slow cooker (like this one).
- Add the remaining ingredients and cook on high for 3-4 hours, or on low for 6-8 hours. If you want your sweet potato to be more firm, aim for a shorter cooking time.
Read more our recipe Vegan Egg Salad #healthyfood #dietketo #breakfast #food
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