Yesterday was a truly miserable day around these parts. Both me and Tina sat at home all day long watching it rain and wishing it had stopped. Me, because I stupidly procrastinated my running when I woke up – I am not a morning person, you see – I ignored the fact that the weather forecast made it clear that unless I get my ass in gear first thing, there is no chance for running in anything other than torrential rain with an occasional ‘hail massage’ thrown in!!
Despite my renewed love of running, I’m too soft for running in the torrential rain, so I stayed in. I am not proud of myself, but it was just too much self-flagellation for my taste. Instead, I did some chores, replied to a few emails, did some recipe planning and cooked this vibrant vegan peanut curry with sweet potato for dinner. It’s easy to make, filling, comforting and full of flavour. If you don’t have red Thai paste to hand, use a different ready-made curry paste with compatible flavours of lemongrass, ginger, chilli and garlic. In fact, I ran out of red Thai curry paste once, yet I found a Malay rendang curry paste in my cupboard and used it instead, and it also worked a treat. As it’s only about a month ’til Xmas, I will be switching gears and you’ll see more traditional Xmas dishes on here for the next four weeks, so I thought it would be fun to smuggle in one more South East Asian-inspired dish before Xmas fever grips us all 😛 . This simple peanut and sweet potato curry was a big hit in our house and I hope it will become one of your favourite midweek meals also.
