Hi beautiful souls!
Lately I have been really, like really, enjoying curries every single day. If you follow me on instagram and have watched my recent vlogs, you may know it’s my new ‘obsession’ 🙂 This plant-based Massaman Curry has been one of my favourite go-to lunch recipes, which is simple to put together, nourishing for all the cells in your temple, and most definitely delicious!
What I love most about this bowl is that it is super grounding for my predominantly vata mind-body type 🙂 The warming spices in the curry help to ground excess ‘airy-ness’, as well as the sweet potatoes (which literally come from the ground), and the creamy coconut milk and avocado provide healthy fats my body needs to thrive.
I get asked a lot if I ever get bored from eating the same foods almost daily, and my answer is…nope! I actually thrive off routine, and while every day is still slightly different, when I focus on eating simple foods, it manifests into a simple and happy life. Every meal is a wonder to me, and I truly enjoy the awe of this food in front of me in this present moment.
I hope that you enjoy this recipe as much as I do! If you do recreate it, I’d love to see your amazing creations on instagram if you tag me, and so I can share it with our community too!
You’re more than welcome to change up the ingredients and adjust it to your liking. Enjoy what you eat and make your meals fun- your mental health is equally as important as your physical health 🙂
Sending you lots of love, and always take care.
Massaman Curry and Sweet Potato Bowl
Time: 25-30 minutes
- 1 sweet potato
- 1/2 cup cooked black beans, thoroughly rinsed
- 1 carrot, chopped and cubed
- 1 cup chopped leek
- 1/2 cup chopped snow peas
- 1/2 large zucchini, chopped and cubed
- 2 tsp massaman curry paste (I found the one I use in Aldi)
- 1 tbsp tomato paste
- 1/3 cup coconut milk
- Preheat air fryer or oven to 180 degrees Celsius.
- Peel and chop sweet potato into cubes, and place into air fryer or oven to bake. The air fryer needs around 15 minutes while baking in the oven will take a little longer, around 30-40 minutes.
- In a saucepan, add in 2 cups of water, and add in all chopped vegetables. Allow to cook over high heat for around 5-8 minutes or until tender.
- Drain water, and add in the curry paste, coconut milk and tomato paste. Stir well to combine.
- Add the curry into a bowl and once the sweet potato is done, add into the bowl with the black beans.
- You can top the bowl with avocado, tahini, or anything else that you like 🙂 I find that the avocado pairs really really well with this dish.