VEG IT OUT’S VEGGIE CURRY

#vegan #plantbased #glutenfree #protein #bowls #mealdelivery

I feel like curry is one of those things that have been on the up and up recently.

It’s one of these dishes that are really really easy to make, the flavors are mind-blowing, and you can cover all the food groups in one go. I mean, duh. What’s not to love.

1. Saute whatever veggies you have around/ left (onions, mushrooms, zucchini, carrots, bell peppers, eggplant, already cooked potato or sweet potato all work great but seriously anything can work here)

2. Spice with curry powder + extra cumin or a curry paste (no added sugar or preservatives), or Tumeric, Cumin and ginger (can also experiment with adding cinnamon, all-spice, coriander, nutmeg, spicy paprika)

3. Add in pre-cooked protein. (Lentils, Peas, chickpeas, tofu, if not vegan add chicken at this point chicken)

4. A little tomato paste and a bit of water

5. After everything is cooked through, coconut milk (the secret ingredient that turns a stir fry into a curry)

6. (optional) I like to add in frozen green peas at the end when everything is cooked so they keep their beautiful green and don’t wilt

Many times people think that curries can look like slop (even though once you taste a really good one you will wonder what you have even been eating up until now). The way you serve makes all the difference!

Serve in a shallow bowl over your grain of choice (rice, quinoa, cauliflower couscous).

Help those colors pop by sprinkling with chopped parsley and chopped spicy or sweet red peppers. (When you have contrasting colors on a plate in makes everything look aesthetically more beautiful and appetizing.)

There you have it. A super creamy, flavor-infused, filling, amazing, oh I am so going in for seconds, meal. 🤗

If you have yet to make a curry and you want an exact recipe for a really easy one check the comments below for a link to my website with the recipe.

What’s your favorite go-to curry recipe?

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VEGGIE CURRY RECIPE

(3-5 servings, depending on if this is a main or a side)

• 1 Tbsp vegetable oil

VEGGIE BASE

• 1 onion, finely chopped

• 3 clove garlic, minced

• 1 Tbsp ginger, shredded

• 1-2 zucchini

• 1 cup potato cooked, diced

• (can add in carrots, diced, eggplant, diced, mushrooms sliced or anything else you have on hand just note that these veggies will increase cooking time)

CURRY

• 1 Tbsp curry powder

• 1 tsp cumin

• 1 Tbsp tomato paste

• ½ cup dry lentils, soaked overnight and rinsed (can used cooked chickpeas, split peas, tofu or other proteins)

• ½ cup canned crushed tomatoes

• ½ cup water or vegetable stock

• 1 cup canned coconut milk

• 1 cup peas

FOR SERVING:

• 5 Tbsp parsley for garnish

• ½ cup baby sweet red peppers, sliced for garnish

• 1 Tbsp red pepper flakes, for garnish

• 3 cups basmati brown rice, cooked

Method:

1. Soak the lentils overnight. Once they are done soaking, rinse them and set aside. (If you forgot to soak the lentils and 2 cups of water to a pot. Bring the pot to a boil, reduce heat to a very low simmer, cover the pot with a lid and cook for 20-30 minutes or until tender but not mushy. Drain the lentils and set aside.

2. While the lentils cook, chop, mince, and grate the onion, garlic, and ginger respectively. Heat the vegetable oil on medium-high heat in a heavy-bottomed pot. Sauté the onion with a pinch of salt for roughly 8 mins or until the onion starts to brown. Add the garlic and ginger and continue to sauté until the raw smell has disappeared. Agg in your veggies and cook some more.

3. Add the curry powder and stir constantly to coat the aromatics, for a short 30 seconds.

4. Add the tomato paste and stir again. If the consistency becomes too dry, add a splash of water, to avoid burning!

5. Add the lentils, canned tomatoes, and water or vegetable stock.

6. Bring the curry to a gentle boil and then lower the heat to simmer for 30 mins (if lentils are pre-cooked then you can reduce the cooking time).

7. Add in the coconut milk and allow it to simmer for 10 more mins.

Serve in a shallow bowl over your grain of choice (rice, quinoa, cauliflower couscous).

Help those colors pop by sprinkling with chopped parsley and chopped spicy or sweet red peppers. Enjoy!