This vegan crockpot curry recipe is perfect for fall. I made it earlier this week, and it was a huge hit! It freezes well in single servings. I’m definitely keeping a batch on hand for busy, cold nights. It’s really flexible; feel free to add more vegetables if you have them on hand.
- 2-4 cups of chickpeas (If you use canned chickpeas, use 1-2 cans. I make mine from scratch to avoid sodium & BPA.)
- 2 sweet potatoes, washed and chopped
- 1 tomato, chopped (or one can of diced tomatoes, drained)
- 1 zucchini, chopped (optional)
- 1 onion, diced (optional)
- 5-6 cups water or vegetable broth (I used water)
- 1 tablespoon curry (or more to taste)
- A little salt and pepper if desired
Dump everything in the crockpot, stir it around, and cook on low for 6-8 hours or until done. Enjoy!
Filed under Eating, Recipes
In January of this year, I hit the 120s for the first time since I was ten years old. To be honest, I had no idea what to expect. Part of me assumed I’d regain at least some weight quickly. A weight that started with “12” just seemed so … low.
But time went on, and I felt great. I maintained my weight within a few pounds despite job changes, a stress fracture, and a little bit of indulgence in delicious summer foods.
About a month ago, I dropped below 125… and stayed there. At one point. I saw “120.2” on the scale. That was too low; my skirts for work hung way too low in the back. But now, I’m around 123-124, and it’s… comfortable.
What’s even more important is: weight maintenance is no longer a struggle.
So what’s changed? One word… plants.
After reading Michael Pollan’s books and The China Study, I have, without even realizing it, begun to cultivate eating habits that approximate those of a vegan. My use of animal products has become smaller and I’ve eliminated most without even intending to do so. I replaced the chicken in my buffalo chicken quinoa with chickpeas. I eat serving bowl-sized salads on the weekends with cranberries, walnuts, balsamic dressing, chickpeas, and apple slices. Lunch is frequently a bowl of steel-cut oats with 2 tablespoons of chia seeds and 2 cups of berries. (Talk about a power bowl – this gives me energy all afternoon!)
Will I stay 90% vegan? Who knows. It’s possible. I feel great, my skin looks good, and I have tons of energy. I take a multivitamin with iron and vitamin B. My wallet is certainly better off without eating meat. We’ll see how things go – I’m excited to explore a plant-based diet!
A technology snafu meant that I took an unexpected break from blogging this summer. But I’m still here, still around, still maintaining at under 125 pounds. I actually hit 120 one day but have really worked on getting more calories in – my clothes were hanging off and it wasn’t pleasant.
So! Here’s to sharing more recipes and tales from weight maintenance land this fall!