Sweet Potato Peanut Curry (Vegan & Gluten Free)

A medley of colorful vegetables combines with a sweet peanut-coconut sauce to create a healthy, delicious curry that is just as good on its own as it is served atop rice or alongside naan.

Let's talk about stress, baby! Let's talk about you, and me! 

I'm aware that's not quite how the song goes but appease me. 

Over the past few weeks, a couple things have been going on at my work that have led me to feel the "S" word. Now, I ADORE my job. Love love love. And even my hardest day is leaps and bounds better than my previous job, and for that I am SO grateful. 

Ok, now that I've gotten that disclaimer out of the way, let me whine some more.  

What do you do when you're faced with stress? Do you turn to your friends and family to support you and remind you how wonderul you are? Do you use comfort foods to feed your anxieties? Do you become so overwhelmed by your to do list that you eschew it entirely and start doing completely random and unnecessary tasks? (Me) Or are you one of those miraculous humans who performs every better under stress and can knock it all out of the park? (NOT me)

As I mentioned above, when I get stressed I usually take a "quick brain break" aka read betches for 5 straight hours. Productive. Then, once I've finished reading about what my summer fuckboy says about me and a recap of every Bachelor episode ever filmed, I bake and cook.  

This sweet potato peanut curry did double duty. Not only did it provide me a respite from the stressors of my life, but it also helped eliminate stress down the line by making it incredibly easy to pick my work lunches for the week! And let me tell you, my coworkers are very jealous of how tasty this smells and looks ;)

Sweet Potato Peanut Curry

To make this curry, you will need:
- 1 T olive oil
- 1 sweet potato, cubed
- 1 head cauliflower, cut into florets
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1" ginger, minced
- 1/2 bell pepper, diced
- 1 cup frozen peas, thawed
- 2 cups fresh baby spinach
- 3 T creamy peanut butter
- 1 can light coconut milk
- 2 t agave nectar
- Garlic powder, turmeric, salt, pepper and red pepper flakes, to taste
- Peanuts, for garnish

Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and sauté, stirring frequently, until onions are transparent and garlic is fragrant, 3-4 minutes.

Add the ginger, sweet potato, cauliflower and bell pepper and cook for 3 more minutes. Add the coconut milk, agave, and peanut butter and stir well. Cover pot, reduce heat and let simmer for 15-20 minutes, until sweet potatoes are fork tender. 

Add peas and spinach to the pot, cover again, and let the spinach wilt for 5 minutes. Stir and add spices to taste, then serve! Garnish with peanuts and enjoy. For a heartier meal, serve over rice or quinoa.

And, PLUS SIDE, if you're lonely and only cook for yourself like moi, you'll have lunch for DAYZ.

XOXO,
Jess