So, veggie eating is going well and quite frankly I don’t want the month to end because I’m loving it so much. I’ve tried some incredible recipes and not craved meat or fish once! I’m hoping to gradually share all the fantastically yummy food that I’ve created or made with you over the next few weeks, so stay tuned…
I thought that not drinking alcohol for January on top of going vegetarian would be too much hassle. But, it really has made me feel so energised and my body detoxed. It’s so easy to forget how good eating clean and a positive mental attitude makes you feel. PMA all the way and it only takes a couple of weeks to get into the swing of things before it becomes the norm and you actually want to be healthy and hit the gym.
At Christmas you are having the best time in the world because you’re indulging in too much food and prosecco and you don’t think of the consequences (#noregrets). But as cold and dark as January can be, I have made sure to kick start the year as I mean to go on and I’m feeling better than ever.
So, with all of that said I want to share one of my favourite recipes of the month (which I have adapted slightly) from Joe Wicks new veggie ‘Lean in 15’. I was unsure at first how this ’15 minutes meal’ would turn out, as usually curries I’ve made simmer for well over 30 minutes. It was so so yummy!! I doubled up his ‘1 serving’ recipe for G and I, but turns out we had enough for dinner and lunch the next day because it made quite a lot…! I therefore have reflected the recipe to serve 3-4 people depending on hunger levels. I also opted out of serving this dish with rice as I felt that sweet potato would be filling and delicious enough (it was) but I did pop a couple of naans in the oven just in case.
2 medium sweet potatoes (peeled and chopped into small sized cubes)
1 tbsp coconut oil
1 white onion (finely sliced)
Salt and pepper
3 cm piece of ginger (grated)
1 clove of garlic (grated)
Dried chilli flakes (1 tsp, plus extra for the topping)
2 tsp tomato puree
2 tsp ground cumin
2 heaped tbsp smooth peanut butter
2 big handfuls of kale (stalks removed)
1 lime (juiced)
Yoghurt (vegan if you require) and coriander leaves to serve
– Put the sweet potato into a microwavable bowl, cover with clingfilm, then zap on high for about 8 minutes until soft.
– Melt the coconut oil in a large frying pan or saucepan and add the onion with a pinch of salt and cook for 5 minutes until softened.
– Stir in the garlic and ginger, chilli flakes, tomato puree and cumin – cook for 2 minutes.
– Tip the sweet potato into the pan, mix and add 600ml of boiling water.
– Stir in the peanut butter.
– Using the back of a fork loosely mash up half the sweet potato – this will thicken the curry.
– Let the curry simmer for a few minutes and season with salt and pepper.
– Stir in the kale and cook until just wilted.
– Take off the heat and squeeze in the lime juice.
– Spoon into bowls and top with a spoonful of yoghurt, coriander leaves and some more chilli flakes.