Updated: Dec 31, 2019
Plant-based, Vegan, Gluten Free
I love breaking down yummy meals for you guys into their basic components so you can see how easy it is to make. Swipe to see the beak down
Once you understand the basic science behind a certain dish you don’t need a recipe, you can just use whatever you have on hand.
These kinds of dishes are my favorite because nothing makes me happier than seeing an empty fridge the day before supermarket day.
Method
Sauté 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)
Spice with curry powder + extra cumin or a curry paste (no added sugar or preservatives), or Turmeric, Cumin and ginger (can also experiment with adding cinnamon, all-spice, coriander, nutmeg, spicy paprika)
Add in pre-cooked protein. (Lentils, Peas, chickpeas, tofu, if not vegan add chicken at this point chicken)
A little tomato paste and a bit of water
After everything is cooked through, coconut milk (the secret ingredient that turns a stir fry into a curry)
(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
Ta-da!
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 it 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.
