-Pear, Leek, Goat Cheese Pizza
-Potato, Mushroom, and Leek Croquettes
-Sweet Potato Cashew Curry
Theoretically, we were going to do all the prep work on Sunday. That didn't happen - we got to the leeks, the onions, and the stuff for my grandmother's 90th birthday party. So instead, last night, I prepped everything for the potato, mushroom, and leek croquettes and the sweet potato cashew curry while also making pad thai. This means that this morning, I just tossed the curry in the crockpot and came home to a really delicious meal. Since I adapted the original recipe, I'm going to share my changes here.
2 tbsp oil
1 sweet onion, halved and thinly sliced
1 cup raw cashews
3 tbsp (or a conservative pour) Trader Joes yellow curry sauce
2 sweet potatoes, peeled, and cut into small chunks (I only used one, but two would be better)
1 can diced tomatoes (with juice)
2 cups water
1 cup frozen corn
2 tbsp tomato paste
2 tbsp hoisin sauce
3 tbsp (or generous pour) yellow curry sauce
-Heat oil in a pan over medium heat, saute onion, saute until translucent, then add cashews. Saute until golden brown.
-Add yellow curry sauce and sweet potatoes, fry for another minute or two. Transfer to crockpot.
-Add can diced tomatoes, water, frozen corn, tomato paste, hoisin sauce, and remaining yellow curry sauce.
-Cook on low heat for 4-6 hours. Serve over rice.