For most of my life,  I was of the firm opinion that if a meal did not include meat, I didn’t want it.  In the words of my Grandma Emma, “Baby, don’t put that on my plate.”  Within the last five (5) years, I have expanded my food palette to include meatless dishes.


2 medium-size orange sweet potatoes, peeled and cubed, 2 T. vegetable oil, 1 medium white onion, diced, 3 cloves garlic, minced, 1 1/2 tsp. ground cumin, 1 1/2 tsp. cayenne, 2 tsp. garam masala, 1/8 tsp. curry paste, 1/2 tsp. ground ginger, 1 1/2 tsp. chicken bullion powder, 1 (10 oz.)  can of diced tomatoes and green chilies, 1 (8 oz.) can chickpeas, rinsed and drained, 1 (10 oz.) package frozen green sweet peas, thawed, 1 cup coconut milk, 1/4 cup cashews roughly chopped, 1/4 teaspoon raw sugar.

Add sweet potatoes to a saucepan of salted water.  Cook on medium heat until the potatoes are fork tender. Drain and set aside.  Get out a cast iron skillet add the vegetable oil, heat to 300 degrees.  Add the vegetables constantly stir to ensure they do not burn. Continue to saute until the onions are translucent. Add your dry seasonings and paste.  Continue to saute and stir for another minute or two.  Add the diced tomatoes, peas, and potatoes.  Mix well, slowly add the milk, bring to a simmer, and cook for 5 to 10 minutes.

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