all things food
Picture this: It’s the end of a long week, and you want nothing more than to curl up on the couch with a big bowl of takeout (a.k.a. us right now). But wait! Just a few simple steps and you can do it yourself with this Thai-inspired Salmon Green Curry …
Picture this: It’s the end of a long week, and you want nothing more than to curl up on the couch with a big bowl of takeout (a.k.a. us right now). But wait! Just a few simple steps and you can do it yourself with this Thai-inspired Salmon Green Curry (fresh, sweet, spicy, and packed with nutrients)! Bonus…plenty of leftovers for the whole weekend!
This sweet potato curry recipe with chickpeas makes an irresistible healthy dinner! It stars luscious coconut milk and Thai curry…
This sweet potato curry recipe with chickpeas makes an irresistible healthy dinner! It stars luscious coconut milk and Thai curry paste.
When it comes to healthy recipes, here’s a plant-based dinner that’s just as satisfying as a margherita pizza or chili cheese fries (we think). Try this Sweet Potato Curry! Tender sweet potatoes and bell peppers swim in a luscious broth of coconut milk and Thai curry paste, topped with fresh cilantro and crunchy peanuts. There’s so much flavor going on, you’ll want to take another bite before you’re finished savoring the first. Welcome to: your easy weeknight dinner soulmate!
What’s the origin of a curry? The word “curry” is a Western invention to poorly describe the nuance of what colonizers observed in foreign cuisines (see Bon Appetit). Today, the term is pretty broad: it’s used to describe any dish with a spiced sauce and meat or vegetables, often eaten with rice or flatbread. It’s made in many countries with varying flavor profiles, including India, Thailand, Cambodia, Malaysia, Indonesia, South Africa, Nigeria, England and more.
This recipe is loosely based on a Thai or Southeast Asian-style red curry using red curry paste and coconut milk. After traveling in Southeast Asia, we fell in love with the flavors of ginger, garlic, galangal, lime and lemongrass. Sweet potato and chickpeas aren’t traditional ingredients in this type of curry (though pumpkin is); so this is a non-traditional spin on the concept.
This sweet potato curry is a fantastic easy dinner recipe that makes vegetables taste irresistibly rich and nuanced. The broth uses the shortcut of curry paste to infuse massive flavor into each bite. Here’s what you’ll need to have on hand:
Red curry paste is a shortcut for Western kitchens, not an authentic ingredient: it’s a jarred paste that takes all the flavor of a Thai curry and concentrates it! Curry paste is made with chili peppers, garlic, lemongrass, ginger, kaffir lime leaves, cumin, coriander, and more. It brings a massive amount of flavor and lasts for months in the fridge. A few notes on this ingredient:
This sweet potato curry is a Southeast Asian-style curry, so it’s best served with rice. (Reserve naan for an Indian-style curry.) That makes it a vegan and gluten-free dinner recipe that’s packed with flavor. Here are the best styles of rice to serve alongside:
We could eat curry every night of the week! Here are a few more tasty curry recipes:
Vegetarian, vegan, plant-based, dairy-free and gluten-free.
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Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes 
Yield: 4 This sweet potato curry recipe with chickpeas makes an irresistible healthy dinner! It stars luscious coconut milk and Thai curry paste.
*The heat level for red curry pastes varies based on the brand. The brand we like, Thai Kitchen, is very mild. Taste your curry paste beforehand and add a little less if you’re worried about the heat level.
Category: Main dish
Method: Stovetop
Cuisine: CurryKeywords: Sweet potato curry, sweet potato chickpea curry
These red and green enchiladas are inspired by my trips to Santa Fe, New Mexico! I love visiting Santa Fe for my fill of saucy burritos, enchiladas…
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These red and green enchiladas are inspired by my trips to Santa Fe, New Mexico! I love visiting Santa Fe for my fill of saucy burritos, enchiladas and breakfast dishes. Whenever the server asks if I want red sauce, green sauce or both, the answer is always both. They call it Christmas-style or divorciadas (divorced).
Coming to you just in time for Christmas or Christmas Eve dinner, these enchiladas are a festive and delicious main dish. They’re stuffed with vibrant vegetables, spinach, black beans, and enough cheese to qualify as a holiday meal.
I’ve been keeping this recipe on reserve for the holidays, and I just now realized that I poured the enchilada sauce in the wrong fashion. In Santa Fe, they split the sauce down the middle of the enchiladas, so each enchilada features both red and green sauce. Although, my way may be a little easier to distribute (and you can always just eat two enchiladas to get one of each)!
Do as you wish—the ingredients and quantities will remain the same. You’ll find side dish suggestions to round out your meal below. Wishing you a healthy and happy holiday season!
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If you love enchiladas and roasted winter squash, this recipe is a must-try! We loved the filling of our enchilada bake so much we couldn’t help but add it to a roasted butternut squash, and the results were phenomenal!
This smoky, saucy, hearty stuff…
If you love enchiladas and roasted winter squash, this recipe is a must-try! We loved the filling of our enchilada bake so much we couldn’t help but add it to a roasted butternut squash, and the results were phenomenal!
This smoky, saucy, hearty stuffed squash is a perfect plant-based, gluten-free, nut-free entrée for fall and winter. Enjoy it on its own or top with guacamole and hot sauce and serve alongside grains or a green salad.
Looking for another way to enjoy our fan-favorite Smoky Instant Pot Black Eyed Peas? Or have a batch in your freezer and want to take them to a whole new level? Then this nourish bowl is just what you need!
Roasted sweet potatoes pair beautifully with …
Looking for another way to enjoy our fan-favorite Smoky Instant Pot Black Eyed Peas? Or have a batch in your freezer and want to take them to a whole new level? Then this nourish bowl is just what you need!
Roasted sweet potatoes pair beautifully with smoky black eyed peas and mango habanero hot sauce for an incredibly satisfying, flavorful, nutrient-packed, plant-based, and gluten-free entrée.
Have you met my all-time favorite chickpea salad recipe? Sure, I have many beloved chickpea salads on the blog already, but this is my tried-and-true favorite from…
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Have you met my all-time favorite chickpea salad recipe? Sure, I have many beloved chickpea salads on the blog already, but this is my tried-and-true favorite from my cookbook, Love Real Food. In the book, I called it the “Outrageous Herbaceous Chickpea Salad,” which is exactly right!
“Here’s a simple chickpea salad that I could eat every single day. It’s bursting with fresh Mediterranean flavors, thanks to chopped bell pepper, parsley, red onion, and celery. Lemon and garlic take it from tasty to transcendent. This salad packs well, so it’s perfect for potlucks and picnics. It’s also a great lunch option, so long as your serving is large enough…”
I love this recipe as much today as I did when I created the recipe several years ago. In fact, I stand behind all of the cookbook recipes, and it makes me so happy to hear that you’re cooking from the book!
I’m truly a healthier eater when I have this salad in the fridge. It’s the perfect hearty side salad or mid-afternoon snack. Pile it onto a bed of greens, or cooked whole grains like farro or quinoa, or even onto your scrambled eggs or cheese nachos. You can’t go wrong with this one.
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Have you ever wondered what would happen if you just put a pepper in the oven? We can confirm that deliciousness happens (truly)! Roasted red peppers are one of the unsung heroes of the kitchen, bringing sweet and fruity brightness along with smoky and…
Have you ever wondered what would happen if you just put a pepper in the oven? We can confirm that deliciousness happens (truly)! Roasted red peppers are one of the unsung heroes of the kitchen, bringing sweet and fruity brightness along with smoky and savory satisfaction.
With roasted red peppers, you can make classics like Romesco Sauce and Roasted Red Pepper Tomato Soup, but the possibilities are endless.
Let’s talk about roasted red peppers! Roasted red peppers are one of my favorite recipe components. They offer rich, deep bell pepper flavor and a lovely, tender…
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Let’s talk about roasted red peppers! Roasted red peppers are one of my favorite recipe components. They offer rich, deep bell pepper flavor and a lovely, tender texture. I love to add roasted red peppers to dips, salads, sandwiches and more.
Homemade roasted red peppers taste the best, no doubt about it. Since it’s bell pepper season, I’m sharing my tested and perfected roasted red pepper recipe. Now that I’ve finally nailed down all the factors, I’ll be roasting my own more often!
Roasting red peppers is a fairly simple process, though certainly not as simple as reaching for a jar of store-bought roasted red peppers. The downside to using jarred roasted red peppers is that they vary significantly in flavor—grab the wrong brand and you just might ruin the whole dish (been there, done that). Divina and Whole Foods 365 are reliable winners, in my experience.
Grab a helper when it comes time to peel the peppers, and your homemade roasted red peppers will be ready before you know it. They’ll keep in the fridge for over a week, too, and liven up all your dishes in between.
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If you’re looking for a new way to enjoy spaghetti squash, this is it! It’s a hearty, flavorful, plant-based stir-fry with spaghetti squash noodles, crispy baked tofu, and tons of colorful veggies. It requires just 10 simple ingredients and is perfect …
If you’re looking for a new way to enjoy spaghetti squash, this is it! It’s a hearty, flavorful, plant-based stir-fry with spaghetti squash noodles, crispy baked tofu, and tons of colorful veggies. It requires just 10 simple ingredients and is perfect for fall and beyond. Let us show you how it’s done!
Origins of Stir-Fry
Stir frying is a cooking method believed to have originated in China. Traditionally, stir-fries are cooked in a wok with a small amount of hot oil and continuously stirred.
Everyone will love Cajun shrimp pasta! It’s an impressive dinner idea that’s irresistibly seasoned and easy to make. Here’s a…
Everyone will love Cajun shrimp pasta! It’s an impressive dinner idea that’s irresistibly seasoned and easy to make.
Here’s a dinner to impress that doubles as an easy weeknight meal: try this Cajun Shrimp Pasta! This one scores major points with kids and adults alike at our table. It features irresistibly seasoned Cajun shrimp, colorful veggies, and a rich garlic Parmesan flavoring that lightly seasons the entire batch. Wow! was echoed around the table multiple times as we at it. Of any of the easy dinner ideas we’ve had lately, this recipe stands out as one we couldn’t stop eating!
This Cajun shrimp pasta is a recipe inspired by the flavors of Cajun cuisine, a style of cooking developed by the Acadians, French colonists living in Canada who were deported to Louisiana in the 1700’s. The cooking style mixes West African, French and Spanish influences and techniques. This recipe shouldn’t be considered traditional Cajun: instead if takes inspiration from the seasoning and ingredients of this style of cooking. Here’s what you’ll need:
You can make this Cajun shrimp pasta recipe with either homemade Cajun seasoning or purchased. Here are some notes on either variation:
With the quantities in the recipe below, both worked for our entire family: even a 4 year old! If you want to increase the spice, add more cayenne to your spice mix.
Don’t love spicy food but still want to make this Cajun shrimp pasta? The homemade Cajun seasoning is a great place to start: make it with the low quantity of cayenne and you’ll have a nicely seasoned pasta that works for all eaters.
Another option? Try this Blackened Seasoning! It’s got similar flavors but is on the low end of the heat spectrum.
Want to make a double recipe of this Cajun shrimp pasta? The base recipe has only 8 ounces pasta, which should work for 4 servings if you serve with side dishes. But if you want to increase this recipe for more eaters, here’s what we’d recommend:
Of course, you can cook 3 pounds shrimp if you like: but 2 pounds should be plenty for a crowd with the doubled pasta size.
Make sure to serve this Cajun shrimp pasta with some filling side dishes to complete the meal! Here are some complimentary sides we’d recommend:
Pescatarian. For gluten-free, use gluten-free or legume-based pasta.
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Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Yield: 3 to 4 servings Everyone will love Cajun shrimp pasta! It’s an impressive dinner idea that’s irresistibly seasoned and easy to make.
*To increase this recipe for more servings, we’d recommend making 1 pound pasta, but go up to 2 pounds on the shrimp (not 3). You can double the veggies and sauce ingredients accordingly.
**If using the homemade Cajun seasoning, you can omit the garlic powder and onion powder in this recipe. For a less spicy variation, use less cayenne in your homemade Cajun seasoning or make homemade blackened seasoning.
Category: Main dishMethod: StovetopCuisine: Cajun inspiredKeywords: Cajun shrimp pasta
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