I may have already mentioned this, but every weekend I take the time to whip up my meals for the week. I find that if I don't bring lunch and dinner with me to work every day, my blood sugar gets too low while I'm in the car on my way home - not good. So I prepare something for lunch and something for dinner (usually on Sunday afternoon), and I have fabulous leftovers all week.
This week's dinner will be sweet potato and cashew korma with coconut rice, courtesy of Cooking Light magazine. It's absolutely delightful! I left the sweet potatoes a bit firmer than usual to offset the softness of the tofu cubes. It's vegan unless you add the yogurt when serving, and to lighten the fat & calories a bit I used light coconut milk with the rice. (I also used a rice cooker.) I'd heat up a papadum in the microwave for a minute or so to accompany.
This is, by the way, that sweet potato recipe I thought I'd lost :)
