Blog Announcement + Sweet Potato Eggplant Curry

Hi everyone!

I have an announcement I’ve been wanting to make for some time!
My Broccoli Bulletin days are over.

Not to worry, this blog will continue under a new name!
Why the name change?

Let’s take a few steps back. I first started blogging in college as a way to share my vegan experience at UT Arlington. I had a friend who worked as an editor at the student newspaper, The Shorthorn. She saw I often offered vegan advice to students on Facebook and suggested that I start a vegan blog. Soon after, I started working for The Shorthorn, blogging under The Broccoli Bulletin. My blog mainly focused on sharing vegan happenings on campus and offering tips for vegan students. It was truly a wonderful outlet for raising awareness, sharing dining tips and vegan student stories, discussing vegan issues, and celebrating vegan victories on campus!

Now, back to the present. It has been a little over a year since I graduated from UTA, and this blog has not acted as a “bulletin” of vegan news for students for quite some time. It’s become more of a recipe blog, and a creative endeavor for me (food photography is my biggest hobby). My aim has always been to share the plant-based lifestyle and inspire people with my posts! Considering how my content’s focus has changed since my early blogging days, a name change has been long due.

I know that being a vegan student has unique challenges, so it’s important to me to continue to offer advice to veg-curious students (and non-students, too!) whenever possible in my posts. However, as you probably already guessed, this blog now mostly focuses on plant-based recipes, featuring ingredients I’m crushing on!

So long, Broccoli Bulletin, we had a great run…hello, plantcrush!
I’ve already changed my blog title, and will be changing the url and my Facebook title soon!

This new name reflects my feelings for plants perfectly! They are delicious, and provide endless opportunities for creativity in the kitchen. What’s not to love? I also feel that this rebranding gives me the freedom to branch out into other posts as well, such as outdoor photography adventures, DIY’s and beauty posts featuring plant-based materials and ingredients!

I may even post about landscape architecture concepts/plants I’m crushing on from my grad school adventures, in the future! Let me know if you’d be interested in reading those kinds of posts.

I am really excited about this name change, and I hope you will continue to enjoy my posts! If you read this whole post, thank you so much for your interest thus-far, even though I’ve been slacking lately with updates! Check out my Instagram for more food adventures. And if you’re on Facebook, please like my page for updates there as well!

Sorry to ramble on so much, but I wanted to announce the name change and give you guys an explanation, so that there wouldn’t be any confusion! Now onto what you really came here for–the food!

Sweet Potato Eggplant Curry

Curry is easily one of the best comfort foods! Creamy coconut milk, aromatic spices, and veggies come together gorgeously in this simple curry recipe.

Sweet Potato Eggplant Curry
(makes 5-6 servings)

Total time: 1 hour

Ingredients:
  • 1 tablespoon coconut oil
  • 1 medium sweet onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 T curry powder
  • a pinch of garam masala
  • 1 eggplant, cubed
  • 1 large sweet potato, cubed
  • a handful of sliced button mushrooms (optional)
  • 3 1/2 cups coconut milk (I used unsweetened coconut milk from So Delicious)
  • 2 cups vegetable broth
  • 1 cup bamboo shoots, sliced (optional)
  • 1 can of chickpeas (16 oz)
  • seasoning: sea salt, red chili flakes, more curry powder and garam masala
Method
  1. On medium high heat, in a medium pot, sauté the onion, garlic, and ginger with the coconut oil.
  2. Add the curry powder and a pinch of garam masala. Stir until fragrant.
  3. Add the eggplant and sweet potato and keep sautéing for about five minutes. If the mixture needs more moisture, add 1/2 cup of coconut milk.
  4. Add the rest of the coconut milk, the vegetable broth, chickpeas, and bamboo shoots and mushrooms (if using) to the pot. Let it simmer for 15- 20 minutes, or until sweet potatoes are tender and can be poked with a fork.
  5. Taste and re-season to your taste with sea salt, garam masala, and curry powder. I also added a generous dash of red chili flakes for some spice!
  6. Serve with basmati rice or chickpea flatbread for a hearty meal! Garnish with fresh basil before serving! Enjoy! 🙂 I have a chickpea flatbread recipe I will post in a few days!

Thanks so much for checking out this post, and please comment with your feedback about the recipe or my name change–I would love to hear from YOU!

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