It seems like fall fell overnight here in sunny San Diego. The weather went from 107˚F one day to brisk and foggy the next. I don’t know about you, but I’m super into it. Changing of the seasons from summer to fall is one of my favorite things on earth, especially because it means there is a lot of good autumn food in store for the next few months. Since we’re still a little bit away from Thanksgiving and a long, long way from Christmas, I’ll spare you the holiday recipes until another week. This week, I present to you one of my absolute favorite warm & satisfying comfort foods: coconut curry. The best part about it is that you can improvise as much as you want and it will always be delicious; that’s why I’ve included a list of my favorite ingredients in addition to a yummy and reliable recipe that I like. Put it in your repertoire for the next time it drops below 65˚F in San Diego!
My Simplified Adaptable Autumn Coconut Curry Recipe
For the sauce:
A Completely Detailed Coconut Curry Recipe
Sweet Potato, Chickpea and Spinach Coconut Curry
A few other good recipes for inspiration:
Junior. SDSU. Foods and Nutrition major.
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