This morning, my boyfriend mentioned about workout and daily meals. He prefers to have light dinners because during a day, he has eaten a lot of fruits and snacks at work, or even before his workout. With an Asian background, I am not sure about light dinners; if it is in small portions or it is vegetarian. After sharing his thoughts, I am trying now to work on those ideas and see how things go.
For dinner today, I make sweet potato curry as a vegetarian meal. Quick cooking (less than 30 minutes included preparation). Meat free. Butter free. Cow milk free.
I prefer not to care about how much calories are in dishes. I do not like to track and put myself away from delicious food. I do workout in return to burn those calories.
- Sweet potato (chopped into bite-size cubes)
- Baby carrots
- Onion (finely chopped)
- Coconut milk or vegetable stock
- Ground garlic
- Ground ginger
- Ground turmeric
- Curry powder
- Chili flakes
- Vegetable oil
- Saute over medium heat: vegetable oil, sweet potatoes, baby carrots and peas for 5 minutes
- Put those saute mixture on one bowl. Put onion, garlic, ginger, chili flakes, turmeric, curry powder on that saucepan. Stir and cook them for 5 minutes.
- Return saute mixture to the saucepan. Add coconut milk. Stir well and bring to a simmer. Add water if the curry looks too dry. Cover and simmer for 20 minutes.
Depending on how much curry liquid you would like to have, more or less water can be added.
This curry dish is suitable for vegetarians, pregnancy, children over 5 year old and ideal for dieters.
Sweet potato curry – Taken by Angela Worldtrekker
I got a recipe of sweet potato curry with lentils and customized it for our dinner. You can find more recipes from 100 Best Health Foods.
That recipe is only for my personal experiments. If you want a proper and detailed one, please check Youtube or Google 🙂