Hi beautiful friends!
As you may know, I’m a big plant-based foodie, and one of my favourite dishes ever is curry. Whether it be thai curry, indian, japanese…regardless of cuisine, in which the diversity brings my soul so much joy, I love it all, so I have been experimenting in the kitchen recently to recreate some nourishing curry recipes.
There are truly endless ways to cook curry. You can add any vegetables you have on hand or that you enjoy, and even experiment with the spices as you desire. The key ingredient I always use for my curries is a curry powder or curry paste, in which this recipe is based off a thai green curry paste that I found in Aldi, and happened to be fully plant-based. While I have the full recipe below, it is most definitely versatile, so feel free to substitute any ingredients you like!
My primarily Vata body type absolutely loves curries- the warmth and spices work really well with balancing my ‘airy-ness’, and the root vegetables help to keep me grounded, so if you also have a predominately Vata-dosha like me, curries are a great and satisfying go-to meal. As always, this recipe is super simple to prepare and make, and I can guarantee that it will make your taste buds very happy 🙂 Based on whole plant based foods, this is a dish that will nourish your mind, body and soul, that is so worthy of being treated with love and respect.
I hope that you enjoy the recipe, and if you do recreate it, I would love to see your recreations tagged on my instagram, @jaslipska ♡
Sending you much love and light,
Sweet Potato Coconut Curry
By Jasmine Lipska
Time: 20-25 minutes
- 1 sweet potato, steamed and cubed
- 90g tempeh, cubed
- 1 cup bok choy, roughly chopped
- 1/2 cup leek, chopped
- 2-3 mushrooms, chopped
- 1 medium carrot, shredded
- 1/2 green peas
- 1/3 + 1/3 cup water
- 1/3 cup coconut milk
- 1 clove garlic, crushed
- 1/4 onion, chopped
- 1 tbsp thai green curry paste
- 1 tbsp tomato paste
- 1/4 tsp turmeric
- I already had the sweet potato prepared, however if you are making the entire recipe from scratch, first steam a sweet potato (which usually takes around 15-20 minutes), and let cool completely before cutting into cubes.
- In a saucepan over a medium-high heat, add the first 1/3 cup of water, and add in the garlic and onion before stirring and simmering for about a minute.
- Add in the bok choy, leek, mushrooms, tomato paste and curry paste, and stir evenly to combine. Place the lid of the saucepan on top and let simmer for around 3-4 minutes.
- Next, add in the carrot, peas, coconut milk, turmeric, and the other 1/3 cup of water. Let simmer again for 2-3 minutes.
- Lastly, add in the tempeh and sweet potato, and stir gently to combine.
- Serve warm and enjoy 🙂
- Optional: add sauerkraut, avocado and chopped radish on top for an extra touch 🙂