This is quite an odd mix of ingredients I used because I basically needed to use up some frozen veg that had been knocking around in my freezer for way too long. It’s an #okracurry with cabbage and kidney beans with coconut milk. I have never put kidney beans in a curry before and was aiming for chick pease, but to my horror there were no chick pease in the house 😳 It came out as a very tasty ‘knock up and thrown together’ mish mash meal. It turns out #kidneybeans are definitely acceptable to throw into a curry. Your welcome! 👍🏼😃💚 #vegancurryrecipe
home late again tonight so threw together a quick curry with last nights leftovers as the base (chopped up the remains of the @deliciouslyella whole roasted cauliflower in with my vegetable mix although there were no potatoes left. Can find all the details about my roast veggie mix recipe on last night’s post which is 4 down on my grid). To make the curry I threw all this in the pan with some coconut @frylighthq and added half a tin of chopped tomatoes, two tbsps of tikka curry spice, half a tin of chickpeas, black pepper and spinach. Also had on the side 3 @aldiuk sweet potato pakoras which I baked in the oven first and a @gooseislandbr “Goose IPA” since it’s Friday night. This curry tasted so good and was so simple to chuck together as the cauliflower already had a spice mix which blended with the sauce for this really well to give it more depth. It has good protein content thanks to the chickpeas and mushrooms in there and is packed full with 6 portions of veg💚🌱
Sweet potato curry 🌱
I love me some good curry!! It was one of my biggest cravings when I was pregnant with Luke! It’s comforting, packed with healthy nutrients and delicious!!! There is so many ways that you can change it up and make it your own! 🤩
Here is one of my favorite curry recipe!! 😃 .
4 garlic cloves minced
1 big onion finely diced
1 thumb size piece ginger minced
2 sweet potatoes cut in small cubes
2 potatoes cut in small cubes
2 tbs curry powder
400 ml can diced tomatoes
1 can full fat coconut milk
1 cup dried red lentils
1 cup veggie broth
2 handfuls spinach
Salt to taste
Half a lime .
1.Soak the lentils in water for 15 min and rinse well.
2.Sauté the ginger, garlic and onions in a little olive oil.
3.Add the potatoes with 1/4 cup veggie broth and cover to steam.
4.When the potatoes are almost fully cooked add the tomatoes, coconut milk, curry powder, red lentils, the rest of the veggie broth and salt.
5.Cook on a low simmer until the lentils are soft.
6.Add the spinach and lime.
7.Serve with rice and enjoy :) .
Recipe inspired by @thehappypear.
They have a great YouTube channel with tons of awesome recipes that are quick and easy!! 🌱💚
Vegan Curry -
Ingredients * 3 small potatoes, cut into cubes * 1 cup brown or white grain rice * 2 tablespoons coconut oil * 2 cloves garlic, minced * 1 small brown onion, chopped * 1 medium zucchini, chopped * 3/4 of an eggplant, chopped * 1 can cooked chickpeas, rinsed and drained * Pinch of salt * 3 or 4 tablespoons tomato paste * 1 tablespoon curry powder * 3/4 can of coconut milk * Extras - The curry powder wasn’t enough for me. My guess is I didn’t get a good powder. I added extra pinches of black pepper, turmeric, cayenne, ground mustard seed, ground coriander and cumin. Also I do have all freshly grounded Indian seasonings thanks to my mother making them for me <3
1. Boil the potatoes and rice for 20 minutes while you prepare the rest of ingredients.
2. In a pan, heat coconut oil and add garlic and onion. Saute for 2 minutes.
3. Next add zucchini and eggplant and saute for about 10–15 minutes, until all vegetables are soft.
4. Add boiled potatoes and chickpeas to the pan and stir to combine.
5. Add salt to taste, tomato paste and curry powder to the pan
and stir again to combine. 6. Pour coconut milk on top and stir yet again, to make sure all ingredients
are properly mixed. 7. Let mixture simmer on low-medium heat for 10–15 minutes - At this point I added all the extra seasonings. 8. Prepare the dish by scooping rice and then add the curry on top.
Inspired from Vegan Bowls for Vegan Souls.
#veganrecipes #veganofig #veganbowls #indianvegan #plantbased #vegancurry #vegancurryrecipe #healthy #vegan #vegandinner #vegandinnerideas #plantpower #cleaneating #delicious #chickpeas #zuchinni #vegansoul
• PEANUT 🍆 CURRY •
A little dinner inspo for you. This is a classic of mine, I probs make it every week and it’s my go-to if I just need a warm bowl of comforting food after a long day.
So here goes:
- 1 onion diced
- 2 crushed cloves garlic
- 1 aubergine cut into large chunks
- 2 big handfuls of spinach
- about an inch worth of grated ginger
- 1 tsp cumin, 1 tsp turmeric, good shake of chilli powder
- 1 tbsp red curry paste
- 1 tbsp peanut butter
- can of coconut milk
- small bunch of chopped fresh coriander
- topped w nuts for an extra texture
- preheat oven to 200oC and place the aubergine in a roasting tray with oil and salt for approx 20-25mins
- fry the onions and garlic in a pan until translucent, add the spices and ginger and fry for another minute, then add the peanut butter and red curry paste, fry for another minute.
- add the aubergine once baked, then add the coconut milk and let it simmer on a medium heat for around 20mins.
- once it’s thickening up, add the spinach and coriander. Serve with rice or naan! Perfect for a cold night.
#vegancurry #vegancurryrecipe #vegancurryrice #auberginecurry #currynight #healthycurry #aubergine #dinner #dinnerideas #dinnerinspo #recipeoftheday #picoftheday #guthealth #guthealthmatters #feedfeed #feedfeedvegan #foodblogfeed #plantbased #plantbaseddiet #plantbasedrecipes #follow
One of my family’s favorite,
Thai coconut curry 🥥
So I often make this, here is my easy tasty recipe 😋
🥥 Thai coconut curry
Serving for 4
1 boil 3cups water
2 add 2 red chili peppers, 3-5 kaffir lime leaves
3 add diced carrots, eggplant, cabbage, shimeji mushroom, and tofu
4 add 2TBS coconut sugar, 1tsp sea salt, 1/2 tsp white pepper, 1TBS curry powder (turmeric, coriander, cumin, and cayenne), 1tsp chili flakes
5 cook until carrots are soft
6 add 60ml liquid amino, 2cups coconut milk, heat to boil
7 add 1TBS peanut butter
Serve with rice or noodle, and cilantros.
Within 30 minutes, this will take you to Thailand 🇹🇭 #veganinspiration #bestofvegan #plantbasedfoodie #noonionnogarlic #vegandinner #crueltyfreefood #instavegan #veganporn #govegan
#veganthaicurry #vegancurryrecipe #vegancoconutcurry
Easy Peasy Yellow Thai coconut curry tofu! 🥥
48 grams protein 👊🏼🙀
High protein extra firm tofu @sprouts
Green sweet peas
Cabbage salad & peanut dressing @traderjoes
Bed of red leaf
Follow @easypeasyplatedplants for more 😋
"I love you from my head to ma toes..." 🍅❤️ so said I as I served up Jamie Oliver's "amazing tomato curry". Did worry that the tom-bardment might be lycopene overload but the saffron and coconut spiced sauce hits the spot. Had none of yer fancy-pants tomatoes... no matter. Curry leaves are a game-changer and I subbed the red with half a scotch bonnet chilli (phwoah!) for some fruity oomph. (Go easy on the mango chutney though.) Happy Valentine's day ! 🍅❤️
Coconut Green Curry🥬🍠🌾
My husband is hard to please when it comes to curry and we all gave this one two thumbs way up!! 👍👍
2 T olive olive oil
1/2 onion chopped
2 cloves garlic minced
_until a bit carmelized. Then add
2 peeled and chopped sweet potato
2 cups of cauliflower
1 T fresh graded ginger
1 T fresh graded tumeric
3 T green curry paste
1 cup green lentils
_Saute vegies and spices for 2 min
1 reduced fat coconut milk can
1 regular coconut milk can
1 cup of water (add more as needed)
Stir and bring to a boil. Then cover and reduce heat to a simer. Let simer for 30 min
While cooking chop
3 large stems of bok choy
After the pot has had 30 thirty minutes to simer add the bok choy white stems (keep the green leaves out until the last minute) and let simmer until the the stems are soft (about 4 min).Then add the rest of the leaves.
Garnish with cilantro and lime 👌 oh and of course you will need some brown basmati rice!
ROASTED RED ONION & BUTTERNUT SQUASH DAHL 🍠🍅🌟 Dhal, or is it daal, dal or dahl Who really knows! However it’s pronounced, this is one of my favourite Indian dishes! Packed with protein and so much nutrition, this plant-based recipe is so simple, warming and a go-to for anyone who loves Indian food as much as I do!
✔1 butternut squash
✔3 red onions
✔Salt and black pepper
✔4 garlic cloves, peeled and sliced
✔1-inch piece ginger, peeled and grated
✔2 tsp mild curry powder
✔200g red lentils
✔400g tin chopped tomatoes
✔200ml coconut milk
✔1 tsp miso paste
✔Serving: cooked rice, coconut or other vegan yoghurt, fresh coriander, seeds
1⃣Preheat the oven to 160Fan/180*C and line a large baking tray with parchment paper. Peel the squash, slice in half, scoop out the seeds and chop into small chunks. Place half of the chunks on the tray with a drizzle of olive oil, salt and black pepper. Peel and chop 2 red onions into chunks, add to the tray and roast for 30-40 minutes or until tender.
2⃣Finely dice the 3rd red onion, add to a large saucepan with some olive oil. Fry for 5 minutes until soft, add the garlic, ginger and curry powder. Fry for 2 minutes until fragrant.
3⃣Add the red lentils, other 1/2 of squash, chopped tomatoes, coconut milk, water and miso paste. Bring to the boil, stir and reduce the heat and simmer with a lid on, for about 30 minutes or until the squash is tender and dahl is creamy. Stir the dahl occasionally.
4⃣Serve the dahl with some rice and topped with coconut yoghurt, the roasted squash and red onion, some chopped fresh herbs and seeds.
Disclaimer: All recipes are developed in line with our ethos of simple nourishment and enjoyment, and are not designed for weight loss purposes
#Rhitrition #ReNourish #Dahl #Curry #ComfortFood #Veganuary #EatHealthy #VeganRecipes #EasyRecipes #Vegan #VeganCurry #VeganCurryRecipe
Happy Tuesday Everyone! Today for lunch I had this beautiful curry veggie bowl! For the red cashew curry I used my friends @avantgardener.art recipe: stir fry your choice of veggies (I used potatoes, celery, carrots, green bell peppers, kale and red onions) 2 cups of coconut milk, 1 small jar of Thai Red Curry Paste, lemon grass, Cilantro, lime juice, garlic ( I also used ginger ) coconut aminos or you can use soy sauce, tofu and lastly a 1 cup of raw cashews :) First I cut up all the veggies and sautéed them with garlic chili oil. I made a paste using lemon grass, Cilantro, lime juice, garlic, ginger, coconut aminos and a splash of coconut milk: I put these ingredients into my nutribullet and blended it all together. Once the veggies soften I added 2 cups of coconut milk, I brought that to a boil and added the jar of red curry paste and the lemons grass paste in and stirred it until the red curry paste had dissolved. I let that boil then I added 1 cup of cashews and 1 cup of tofu. I added a bit of salt for flavor! I served the curry with veggies, quinoa and half of @beyondmeat sausage! So good and so delicious hope you give this a try🤪 eat well and stay healthy friends 🌿💘 #redcurry #redcurrypaste #cashewcurry #vegancurryrecipe #plantbased #beyondsausage #beyondmeat #vegan #plantbasedlunch #veggies #lemongrass #cashew #dairyfree #glutenfree #quinoa #superfood #cilantro #cucumber #carrots #curry #vegancurry #lunchtime #happytuesday #thaichili #lime #homemadecurry #thai #friendsharerecipes