I decided to whip out my unused copy of Vegan Planet to make the Red Bean and Sweet Potato Curry, as I’m trying to coax Southern California into acting like it’s Autumn while feeding my sweet potato addiction.

Also pictured: Sweet mango chutney plopped on top/to the side, plain jasmine rice, Spinach salad with dried cranberries and blueberries, mushrooms, and white balsamic vinagrette (salad courtesy of Trader Joe’s.)

Strangely not pictured: the curry does have green bell peppers in it – my mortal enemy. They’re on the plate, but hiding.

Even stranger, the bell peppers tasted alright. They didn’t have any of the bitterness that I hate them profusely for, so I think I’d keep the recipe intact and not substitute red peppers like I am inclined to do.

I followed the recipe’s advice for a creamier curry by removing 2 cups to puree (I used an immersion blender) and adding it back in. Otherwise, I think I would have found it a little too watery – I like my curries thick. I’m fighting the urge to say that I like my curries like I like my men: thick and spicy (hurr, hurr). But, I’m a lay-dee, so I’m obviously refraining.

I also had doubts about kidney beans in a curry, but it works really well with the sweet potatoes. Serve some sweet chutney with this bitch and call it a day! If I had really gotten my shit together, I would have made some roti, chapati or naan instead of the rice. Mmmm… garlic naan…

Side note: A) Trader Joe’s Pomegranate Iced Green Tea goes really well with this meal. Also, if you want to get stuffed stupid, make huge root beer floats after you eat this.

B)Â Sleazy exploitation movies make a great backdrop for cleaning the kitchen and then making this curry. My selections for last night were Death Proof (in an amazing steelbook case. *lick* Also, the soundtrack is great to strut and gyrate around your kitchen to – it’ll make your curry taste that much better, honest) and Faster Pussycat! Kill! Kill!