Who else loves curry? Hot and spicy; cool and creamy. Coupled with high protein chick peas and lentils. Add bright green Brussels Sprouts if you got 'em. The best part is you can whip up this amazing dinner in about 30 minutes.
Vegan Cooking Level: Beginner
1 small onion
6 garlic cloves, peeled and grated
1-inch nub of ginger, peeled and grated
2 14 oz cans lite coconut milk
1/2 cup lentils, rinsed
1 can chickpeas, drained
1/2 cup frozen peas
1 1/2 tsp. yellow curry powder
1/2 tsp. turmeric powder
1/2 tsp. garam masala
1/2 tsp. coriander powder
1/4 tsp. cayenne pepper
1/2 tsp salt
1/8 tsp pepper
1/2 lemon, juiced
Crushed, spiced (tandoori or Shawarma spice mix), toasted cashew nuts
Step 1: Heat a large dutch oven or soup pot. Saute your onions, garlic and ginger in veggie broth for just a few minutes.
Step 2: Add coconut milk, lentils and the yellow curry powder and all the rest of the spices to the pot. Cook, bubbling on low to medium for just 20 minutes. In the last 5 minutes add the canned or already cooked chickpeas.Do not overcook or lentils will turn mushy.
Step 3: While the curry is cooking, trim bottoms and cut Brussels Sprouts in half. Saute in a pan in a very thin layer of veggie broth (shown, below) and keep adding until sprouts yield to piercing with a knife (soft enough to bite) and they are bright green.
Step 4: After removing curry from the heat, add the cooked Brussels, the frozen peas and any other raw spinach or cooked veggies, and squeeze in lemon juice. Serve in a bowl or on top of cooked (or leftover) rice. If you have no Brussels Sprouts, still delicious! Or, if you have other roasted vegetables already prepared in your fridge you can simply warm up and add these to your bowl or plate either on top or ladled with this delicious curry!
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