If it weren’t for sweet potatoes, I don’t know what I’d do.

Well, I’d exist, obviously. And find something else. But one of the things I had the most difficulty with when embarking on macrobiotics was the nightshade family. Macrobiotics recommends staying away from or limiting your use of nightshades.  Apparently they like to leech calcium from your bones. We all need that, don’t we?

So taken simply, if nightshades = bad, and potatoes = nightshades, then potatoes = bad. I LOVE POTATOES. Arrgh.

Syllogistic logic aside, sweet potatoes or yams are NOT in the nightshade family, and therefore I use them within and without reason, and will figure out my own approach toward regular potatoes later.

What follows is a sweet potato concoction that I throw together at least once a week, because it tastes so good and doesn’t take all that long. I doubt any of it’s original, but that’s what sharing recipes is all about!

Lazy Sweet Potato & Curry Dish

Notes:
Measurements feed two people with enough for leftovers.
All ingredients are optional; if you can’t stand a certain vegetable, sub in something else.
Vegetables can be either added at will or according to how long it takes each one to cook to taste.
I really have no idea how to write recipes.

Ingredients:

1 sweet potato
1 parsnip
1 turnip
1 onion

1/2 pkg frozen Quorn Chik’n Tenders

1 box S & B Golden Curry Sauce Mix (mild, medium or hot), if you don’t want to mix up your own. Warning: Curry sauce mixes probably won’t stand up to strict vegetarian/vegan/macrobey standards – or foodie standards. But sometimes we’re in a hurry.

1 package brown rice – Boil-in-a-Bag brown rice  or Minnesota Wild Rice if you don’t want to wait 40 years

Shoyu (soy sauce)

Curry powder
White pepper
Ginger
Garlic

Sesame or olive oil

Preparation:

Heat a couple tablespoons oil in a medium-sized skillet.
Add 1/2 pkg (or more) frozen Quorn Chik’n Tenders.
Chop all veggies into bite-sized pieces and add to skillet.
Stir frequently.

When tenders and veggies are about halfway done, mix in soy sauce and spices to taste.
Keep stirring frequently.

In another pot, start the rice cooking per directions.

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.

Wait until everything is done. Consume at will.

***
ETA: My fussy local green cook guy Andy reminds me that a national chain product like Quorn has a high price in carbon and packaging, so you should use a more locally produced seitan or tempeh instead.

I do love me some seitan!