When I'm at work all day, the last thing I want to do is work at making a good meal for dinner. This quick and easy sweet potato & curry recipe uses just a few packaged foods and a lot of taste bud satisfaction.
This recipe feeds two people with enough for leftovers.
All ingredients are optional; if you can’t stand a certain vegetable, sub in something else.
Try a health food or Asian store if your local supermarket doesn't carry certain products.
Lazy Sweet Potato & Curry Recipe
1 sweet potato
1/2 pkg frozen Quorn Chik’n Tenders www.quorn.us/products/Ch
OR seitan or tempeh
1 box S & B Golden Curry Sauce Mix www.veryasia.com/golcurs
1 package brown rice – Boil-in-a-Bag brown rice www.successrice.com
or Minnesota Wild Rice www.mnwildrice.com
if you don’t want to wait 40 years
Shoyu (soy sauce)
2 tbs Sesame or olive oil
Chop all veggies into bite-sized pieces.
Heat 2 tablespoons oil in a medium-sized skillet.
Add 1/2 pkg (or more) frozen Quorn Chik’n Tenders OR seitan OR tempeh to skillet.
Add veggies to skillet.
Stir frequently while cooking.
In another pot, start the rice cooking per directions.
When tenders and veggies are about halfway done, mix in soy sauce and spices to taste.
Keep stirring frequently. Remove from heat when veggies are done to your satisfaction. You'll find the fake chicken cooks faster than real chicken, even when frozen.
In still another pot, prepare curry sauce per directions. If you’re using a mix, this doesn’t take long at all but will require constant stirring, so I usually wait until near the end and make my husband do it.
Mix everything on your plate, or add the curry sauce directly to the veggie pan.
Consume at will.
(Adapted from my post here thehouseofbeck.com/2010/