So, the travel and conferences for March are over. The past three weeks have been a blur, I don't remember a lot of it, I just know I've been rushed, stressed and exhausted everyday. My face has started to twitch, you know, the annoying twitches around your eyes that make you feel like you've got a family of maggots living on your cheekbone just below the skin surface?
When I pulled into the driveway late Friday afternoon, with all my trips and meetings behind me, I shut off the car and before getting out I cried, real quick - just to let some of the stress out. I really have no idea why, I'm not an emotional person, and I certainly am not the kind of woman who sits in her car alone and cries, but you know what, I did it, and it felt good.
I managed to get to the market to buy some fruit and vegetables to have in the house, when I got home and emptied the bags I could not understand why I had decided to add a ginormous head of cabbage along with one sweet potato to my cart. So sitting in the kitchen, the abnormally large cabbage and sweet potato staring back at me from the counter, I started Googling. All the directive I gave the search engine was, "sweet potato "cabbage" "recipe" and up popped a number of options for me and my two rogue vegetables. I settled on on a recipe featured on a blog titled Insomniac Chef for two reasons, I had all the ingredients on hand, and it seems easy enough to plug into the Weight Watchers recipe builder and determine the points value for it. Here is a link to the original recipe on the Insomniac Chef blog, and below is my Weigh Watchers version of the recipe.
Spicy Sweet Potato and Cabbage Curry | WW 3 pts
Makes 6 Servings
1 tsp canola oil
4 garlic cloves minced
1 tbsp ginger root minced
1/2 tsp salt
1 cup onion chopped
2 tsp curry powder
1/8 tsp cayenne pepper
1 - 1.5 lbs sweet potatoe cubed
4 cups green cabbage, thinly sliced
1/4 cup raisin
13 oz chick peas (canned)
1 cup vegetable broth
2 tbsp peanuts
1/4 cup cilantro
Heat oil in a large wok or skillet over medium heat. Saute onion, curry powder, salt, and cayenne until the onion starts to brown -- about 5 minutes. Stir in cabbage, sweet potato, chickpeas, raisins, ginger and garlic. Saute 2 minutes more.
Stir in the broth and reduce heat to low. Cover and cook for about 10 minutes (stirring occasionally). When the veggies are soft spoon the curry into bowls and garnish with the cashews and cilantro.
I was nervous about giving this to Chris for dinner, but he loved it. It is spicy, and we paired it with a Chris South African Chenin Blanc - delicious. So, if you find yourself with a cabbage and a sweet potato, you know what to do.
Side note for anyone here in the northeast, have you ever planted sweet potatoes? I'm thinking of trying my hand at it this summer and could use some tips.
Rating = So Damn Good