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:
Veggies:
For Protein:
A Completely Detailed Coconut Curry Recipe Sweet Potato, Chickpea and Spinach Coconut Curry INGREDIENTS
Source: http://thevegan8.com/2016/09/21/sweet-potato-chickpea-and-spinach-coconut-curry/ A few other good recipes for inspiration: https://minimalistbaker.com/sweet-potato-coconut-curry-soup/ https://www.thespruce.com/yellow-thai-curry-with-mixed-vegetables-3378118 https://www.pickyeaterblog.com/cashew-curry-with-veggies-and-tofu/ Oona AlbertsonJunior. SDSU. Foods and Nutrition major.
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Our goal is to present nutrition facts and advice in a fun and interesting way! We want to get our members involved in a healthy lifestyle as well as share articles that shine a light on nutrition and health. Archives
November 2021
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