I think part of the reason I love cooking is because I hate cleaning dishes. When I was growing up, the unspoken rule for family dinners was that if you didn’t cook it, you better get cleaning it. So I guess now I’m thankful for my sheer hate of washing dishes for pushing me to learn how to cook meals.
BUT now I’m an adult, and living on your own means you cook AND clean up after yourself. I have tried to find a way around this but I have yet to land on a good solution. My apologies to cleanup haters everywhere.
The closest you can get to no dishes: one-pot dinners. They’re amazing. Make a big batch of a meal in one pan, and bask in the glory of having 5 or so dinners prepared while having to wash one thing! The lazy cleaner in me is ecstatic. Added bonus with this recipe: letting all the curry flavours simmer together in one pot makes the meal taste that much better. I’m no chef, but I’d say this tastes like pretty high quality stuff. I added a bit of Greek yogurt at the end to give the curry a thicker consistency and that oh so creamy taste. Give this curry recipe a try on your next “Meatless Monday” for a plant-protein power meal. Bonus: it keeps well in the fridge and freezer, so if you like to batch cook, you can save containers of curry in the freezer until you’re ready to enjoy it!
Sweet Potato Coconut Curry
Makes approx. 5 servings
- ½ yellow onion, chopped
- 1 Tbsp. vegetable oil
- 3 cloves garlic, minced
- 1 tsp. cinnamon
- 1 tsp. turmeric
- ½ tsp. cumin
- ½ tsp. coriander
- ½ tsp. ground cloves
- sea salt, to taste
- 1 tsp. grated ginger
- 1 Tbsp. fresh ground chili paste
- 1 can (15 oz.) diced tomatoes
- 1 can (15 oz.) chickpeas
- 1 large sweet potato, peeled and cubed into 1-inch chunks
- 1 can light coconut milk
- ½ cup non-fat Greek yogurt
- ½ cup chopped cilantro
How to Make It:
- In a large skillet, heat up vegetable oil and onion and allow to soften (about 4 minutes).
- Add the garlic, chili paste, ginger and spices. Stir and allow spices to blend with onions.
- Add chickpeas, tomatoes, coconut milk, and sweet potato to skillet and stir to combine.
- Allow mixture to simmer for 45 minutes for best flavour.
- Remove from heat and stir in Greek yogurt.
- Before serving, top with fresh parsley. Serve over brown rice or quinoa.