Sweet Bean Red Thai Curry

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Eggplants go well with bok choy. Kidney beans go well with sweet potatoes. Everything goes well with red curry. 20140404-222700.jpg

You’ll love this modification to the classic. I didn’t have any coconut milk in the pantry so I made my own version.

The spices in curry, specifically turmeric, cleanse the digestive system and the liver. Here are some quick facts:

  • Red curry boosts the immune system.
  • UCLA studies show a chemical found in turmeric reduces risk of Alzheimer’s disease.
  • Curry spices can help ward off the common cold by triggering the body to produce extra mucus and reduce inflammation in nasal passages. 

1 tsp vegetable oil [1 fat]

1/2 sweet potato, chopped [1 grain]

2 baby bok choy, chopped [1/2 vegetable]

1/2 japanese eggplant, chopped [1/2 vegetable]

1/2 cup kidney beans [1 grain, 1 protein]

1 shallot

1/2 tbsp red curry paste

1 tbsp plain greek yogurt

1/2 cup coconut water

1/2 tsp cornstarch

chili powder and ground ginger

>> Heat oil in a skillet and sauté the sweet potato. In a separate bowl, combine coconut water, cornstarch, yogurt, and red curry paste. Once the potato gets some color, add the bok choy and eggplant. After about a minute, add the beans and curry mixture. Reduce to a simmer. Add a few shakes of chili powder and ground ginger. Let simmer about 3 minutes until all the vegetables are cooked through. Top with chopped shallot. Serve over rice, with naan, or enjoy as is.


Chana Masala Tacos

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Yesterday my 18 month old nephew learned a new word. During our Skype call, he kept waddling around the house saying “bbeeeaannz” and cracking up laughing. Who knew the word “beans” could be so entertaining and funny? Here’s a picture of the little guy to put his cuteness into perspective…


Daww! I know I’m biased because I’m family, but he’s definitely one of the cutest babies.

Somehow, this brought me to making a “bean” dish today. Chana Masala Tacos! It took me less than 5 minutes to whip up this spicy goodness!


1 cup chickpeas [2 protein, 2 grain]

1 tsp olive oil [1 fat]

1 small onion, chopped

1 garlic clove, minced

1 tomato, chopped  [1 vegetable]

2 leaves of kale [1 vegetable]

1/4 cup water

1″ freshly grated ginger

4 poppadoms: I used Sharwood’s Red Chilli & Cumin flavor  [1 grain, 1 protein]

SPICES: coriander, cumin, cayenne peper, paprika, garam masala, tumeric

>>Saute all ingredients (except poppadoms) in a skillet. Add spices mentioned above to taste. Heat the poppadoms in your microwave one by one. Quickly remove each and mold into a taco shape while it hardens (this happens in ~ 5 seconds, so move fast). Spoon the chana masala into your tacos. Garnish with plain greek yogurt, lemon, and cilantro.

*This Chana Masala can be eaten over rice if you replace the fresh tomato with 1/2 (28 oz.) can of diced tomato with juices.