7-ingredient potato curry

Some of my favorite childhood memories involved a pot of curried chicken. I’ve adapted this recipe to create a simple, seven ingredient, one-pot curry so I can continue to enjoy the dish sans-bird. The acidic tomatoes play perfectly with the creamy coconut milk, and the sweet, sweet maple syrup calms the spices. This dish is a classic tale of two extremes coming together in perfect harmony to satisfy your tastebuds and fill your belly. 



Serves 4

5 golden potatoes, peeled and chopped 
1 can coconut milk
1 cup diced tomatoes 
1 tsp curry powder
1 tsp maple syrup
1 tbsp chopped spring onions
salt to taste

– Add potatoes, tomatoes, coconut milk, and curry powder to a large sauté pan. Stir and bring to a boil.
– Reduce to a simmer, cover and let sit until potatoes are tender – about 30 minutes.
– Once potatoes are fork tender turn off the heat. Add maple syrup and spring onions.
– Add salt to taste. Smash a few potatoes and stir to thicken the sauce.
-Serve with rice and enjoy!


brewed mixed berry lemonade

Every ounce of me wants to hold onto clear skies, lakefront bike rides, and Millennium Park concerts and never let them go. But, chilly gusts of wind and the sight of changing leaves serve as a reminder that Fall is relentlessly making its way to the Windy City. I brewed this simple mixed berry lemonade to take a few more sips of summer.


makes 6 cups

1 c frozen strawberries*
1 c frozen blueberries*
6 c water
3 juicy lemons
1/2 c sugar (add 1/4c at a time to taste)

* OR combine 2c total of your favorite frozen berries

– In a large jug, combine frozen strawberries, blueberries, and water. Cover with a lid and place in the fridge for one hour.
– Remove jug from fridge, shake, and set outside of fridge to brew for one more hour.
– Add the juice of lemons.
– Strain berries and press out all of the extra juice.
– Add sugar. Stir until dissolved.
– Pour a glass and enjoy!



Salutations readers! This is Imani introducing you to THIS IS SALAD – a food blog where I share my current cravings, farmer’s market finds, and scrumptious recipes. There is a common misconception about those who choose to consume only plant based foods. I am here to demystify the idea that vegans only nibble on carrots and lettuce leaves. 

Okay, okay. I must admit; my bowl is sometimes full of fresh spinach, julienne carrots, chopped tomatoes, and drizzled with balsamic. But more often than not my ‘salad’ is a sweet potato burger sitting on a fluffy bun, a heap of creamy pasta sprinkled with fresh parsley, or a bed of rice piled high with spicy potato curry. I welcome you to forget everything you thought you knew about plant based eating, ready your mise en place, and prepare to see {and make?} some mouth watering goodness. THIS, my friends, IS SALAD.