quillery
the-full-grohac:

SWEET POTATOES BAKED IN COCONUT CURRY
2 sweet potatoes
4 tbsp oil 
1- 3/4 cup coconut milk
1/4 cup marinara sauce
1 tsp cumin powder
1 tsp garam masala 
1 tsp red chilli flakes (optional)
1 cup water
salt to taste
Preheat over to 325F
Wash the sweet potatoes, wipe them dry and slice the sweet potatoes in a mandolin slicer or  with a knife. Arrange it in a pan.
Drizzle salt and 2 tbsp oil on the sweet potatoes.
In a sauce pan heat the rest of the oil, add the coconut milk, marinara sauce, masala, water, salt and bring to boil. Preserve half of the sauce/gravy. Pour the other half  over the sweet potato skillet evenly. Bake in over for 60 min or till the sweet potatoes are cooked.
When you serve, pour the left over gravy/sauce over the sweet potatoes and serve.
(via Tumeric n’ Spice)

the-full-grohac:

SWEET POTATOES BAKED IN COCONUT CURRY

2 sweet potatoes

4 tbsp oil 

1- 3/4 cup coconut milk

1/4 cup marinara sauce

1 tsp cumin powder

1 tsp garam masala 

1 tsp red chilli flakes (optional)

1 cup water

salt to taste

Preheat over to 325F

Wash the sweet potatoes, wipe them dry and slice the sweet potatoes in a mandolin slicer or  with a knife. Arrange it in a pan.

Drizzle salt and 2 tbsp oil on the sweet potatoes.

In a sauce pan heat the rest of the oil, add the coconut milk, marinara sauce, masala, water, salt and bring to boil. Preserve half of the sauce/gravy. Pour the other half  over the sweet potato skillet evenly. Bake in over for 60 min or till the sweet potatoes are cooked.

When you serve, pour the left over gravy/sauce over the sweet potatoes and serve.

(via Tumeric n’ Spice)

the-more-u-know
piecesinprogress:

The trick I’m about to share with all of you that makes my hummus so great was passed on to me through quite a series of sources! I was taught this by my mom’s best friend who herself learned it from her husband’s Lebanese mother. Got that? Okay! The trick is to use a bit of the canning liquid from the chickpeas. It adds moisture in the place of excess oil and actually makes it creamier & more flavorful. In fact, compared to major pre-made brands of hummus, which have around 70 calories & 5g fat per 2 Tablespoons, you could still have double my recipe for half the calories, less than half the fat, and double the protein! Plus it’s homemade, customizable to whatever flavors & spice levels you like, and wonderfully cheap to make! I hope you enjoy it as much as I do!
PS- while it’s true that the canning liquid contains some sugars/ salt that the beans might have released while soaking, you’re only using a small amount over very many servings so my take is don’t worry about it! :)
PPS- haha! I get my roasted garlic from the olive bar at the grocery store. You can buy a bottle of garlic oil if you like it (or if you love it like I do!) but if you only need it for this, just use some of the oil the garlic is packed in!

piecesinprogress:

The trick I’m about to share with all of you that makes my hummus so great was passed on to me through quite a series of sources! I was taught this by my mom’s best friend who herself learned it from her husband’s Lebanese mother. Got that? Okay! The trick is to use a bit of the canning liquid from the chickpeas. It adds moisture in the place of excess oil and actually makes it creamier & more flavorful. In fact, compared to major pre-made brands of hummus, which have around 70 calories & 5g fat per 2 Tablespoons, you could still have double my recipe for half the calories, less than half the fat, and double the protein! Plus it’s homemade, customizable to whatever flavors & spice levels you like, and wonderfully cheap to make! I hope you enjoy it as much as I do!

PS- while it’s true that the canning liquid contains some sugars/ salt that the beans might have released while soaking, you’re only using a small amount over very many servings so my take is don’t worry about it! :)

PPS- haha! I get my roasted garlic from the olive bar at the grocery store. You can buy a bottle of garlic oil if you like it (or if you love it like I do!) but if you only need it for this, just use some of the oil the garlic is packed in!