Sometimes you don’t have much to work with, but you still need to eat. I’ve a small appetite, tending to only have one meal a day. Lately however I’ve been trying to reduce the amount of meat in my diet leading me to explore the world of root veg.
Garam Masala Sweet Potato and Bell Pepper
Today all I had was a diced sweet potato and a diced orange bell pepper. So, I poured some olive oil in a pan and began to saute them. Once the pepper was soft-ish (15-20 minutes), I added a pinch salt and ginger (less than a quarter teaspoon) as well as about half a teaspoon of garam masala. I made sure to get the spices mixed over the sweet potato and pepper as much as possible. Then I poured in a cup of water, turned the burner to low, and covered the pan. I checked on it ever ten minutes or so to make sure nothing was burning to the pan. After about 20-25 minutes I had a satisfying little lunch.
A few days before I had intended to make some shrimp dishes. One of them involved kale and sweet potatoes.
Sweet Potato, Kale, and Shrimp Skillet
I wasn’t too pleased with how I did this one because I wasn’t patient enough to let the liquid cook off. Thus, it turned rather more wet than it should have. I thought about putting it over rice but the sweet potato was hearty enough on its own. Next time I’ll do better.
½ onion, diced
Red pepper flakes, to taste
2 garlic cloves, minced
sweet potatoes, diced
2 cups fresh shrimp
3 cups trimmed and chopped kale
In the skillet, heat olive oil, then saute onion with red pepper flakes and garlic. Add sweet potato and cook until soft (15-20 minutes). Add a few tablespoons of water to help steam the sweet potato and cover. Add shrimp and cook until turn pink. Turn the heat down and add chopped kale, cook until wilted.