One of my favorite ways to use up some random veggies is to make a veggie curry. So quick and easy! Tonight's dinner: chopped yellow onion and green bell pepper, zucchini, summer squash, spinach, red curry paste, a can of full-fat coconut milk, salt, coconut aminos. Serve over rice. Tonight it's jasmine rice. I won't pretend that I always cook brown rice, because I don't. Sometimes I don't have time to wait the 45 minutes for it to cook! I had to tear myself away from my novel to cook tonight.
My dad's Vegan Thai Green Curry! It was really good. Whenever my dad cooks us all dinner he often tries to make sometime veggie so I can join in with everyone instead of always having to cook something different. Also out of all my family my dad is probably the most interested in and willing to try different foods and very accepting and non questioning of my decision to go vegan. My dads pretty great 🤗🌱❤️ #food#vegan#veganfood#thaicurry#veggiecurry#vegancurry#homemade#healthy#govegan
Vegetable curry with an accidentally vegan jalfrezi sauce because I can't make curry for shit. With brown rice microwaved until completely nutrient free because I'm scared of getting the shits from rice reheating (Greg was sick in a recycling bag once from it) Was meant to be with Oomph chunk pieces but im not a fan, too meaty! Sounds weird to some but others will understand. Each to their own though like Greg loves it.
Day 3 Vegan Diet Challenge: Glad I cooked dinner early coz I'm wiped out after this workout at @crossfit_622!(swipe left) Can't move now...hahah! Anyways...excuse my limp penis looking veggie sausage! Yeah, I said it! P-E-N-I-S!🙈🤦♀️🙊Looks like a sad, scary snake that doesn't know where to crawl to. 🤣🤔🤣 Ok, enough name calling. But my veggie curry is the bomb! It taste so yummy! I'm so Asian so I gotta have some curry in my dish and shit...Oh yeah, couldn't decide which one to mix with my rice...lentils won! Will cook the split peas soon! #vegandinner#veggiecurry#vegandietchallenge#day3of30dayschallenge#veganaf#eatmoreveggies#eatwellfeelwell#eatforhealth
Day 3 Vegan Diet Challenge: Cooking dinner early! Brown rice and Lentil mix to go with my vegetables curry! (Swipe left)Yum! Going to eat it with one of those #meatless sausages again for extra protein! Yeah, baby...getting the hang of this vegan thing! Heheh...actually, no...I've always loved to cook and getting creative in the kitchen! Shiiittt...get on my level, bitches!! Hahahah!! Just kidding!! I made a lot, so I will have a lot of leftovers! Who wants a bowl?? NOT!...all for me!! Yasss!!🙈🤣🙊 #cookingupastorm#soasian#veggiecurry#vegandish#vegandietchallenge#veganaf#brownriceandlentils#coconutmilk
New recipe, new portion size, new price: VEGGIE CURRY WITH ORGANIC TOFU 🙌 No rice, #mild , #vegan and #glutenfree - 400gr Just $12👏👏
#auckland One day to order! Delivery this Saturday 21st 🌱
— t a s t y —
Cauliflower, Chickpea & Spinach Curry 🍛 •
📸 @kookinwithkelly ..
Nutritional info – per person (for just the curry)
* 1 medium red onion, diced
* 2 garlic cloves
* 1 can chopped tomatoes
* 1 tin of drained chickpeas * 1 small cauliflower * 1/4 cup of tricoloured Quinoa * 100g spinach
* 10g chopped coriander
* Half tsp each of ground coriander, paprika, cumin, turmeric and cayenne
* A pinch of sea salt and black pepper
- In a pan add 1/4 quinoa and 3/4 boiled water and simmer for 15-20 minutes. Meanwhile, heat a little oil in another pan and add the onion and garlic and cook for 2 minutes.
- Add the spices and stir well.
- Add the chopped tomatoes, drained chickpeas, cauliflower, coriander and salt and pepper and simmer for 8-10 minutes.
- 2 minutes before it has finished cooking, drain the quinoa and and this with the spinach and stir well.
🍛 Veggie curry in honour of my newly self-proclaimed vegetarian daughter. I used @mypopupkitchen’s Indonesian yellow curry paste and their recipe. V quick (especially because I used leftover veg and rice from yesterday) and the result was delicious. 🌶 It was a touch too spicy for my younger children so for them I extracted the individual ingredients (tofu, sweet potato, bamboo shoots, cauliflower, beans and rice) and omitted the paste.
My Pop Up Kitchen has some delicious, authentic curry pastes and does an amazing home delivery of the real deal too in case you need a break from cooking. ❓does anyone have some delicious veggie children’s meals I can try out on my children? Any ideas gratefully received! Thank you! X
✨ONE POT CHICKPEA CURRY✨
I found this recipe off of @proper_tasty and I decided to take my own spin on it! I love any kind of spice/curry and for anyone else who enjoys a little West Indian spin on their dinner, this ones for you. I added chicken to this dish, but it can also be a substantial vegetarian meal as well. This dish brought my dad back to his childhood, and it’s safe to say he left nothing on his plate! There are plenty of legumes in this dish which deliver a boost of B vitamins which are SO beneficial to increasing your metabolism and maintaining organ function! I loved how well rounded and easy this dish was to make💁🏽♀️. INGREDIENTS:
1 diced cooking onion
2-3 cloves of garlic crushed
2 tsp. Fresh grated ginger
4 tsp. Coriander
2 tsp. Cumin
2 tsp. Turmeric
Salt and Pepper
1 can of coconut milk
1 can lentils
1 can chickpeas
2 broccoli heads chopped
1 package of spinach (approx. 4 cups)
3-4 chicken breasts cubes and cooked prior to making the mixture. Set aside in a warming plate.
Fry onion and garlic in a large saucepan on medium heat for about 3 min. Mix in tomato, ginger, coriander, cumin, turmeric, salt and pepper and fry for another 2-3 min until onion is soft.
Pour in the entire can of coconut milk, and mix throughly. Wait for the mixture to simmer, then add lentils and chickpeas. Cook on low heat for 5 min.
Add chopped broccoli, and simmer on low heat for 8-10 min then add spinach. The spinach may seem like a lot to add at first, but it shrinks down into almost nothing! Simmer on low for another 5 min while mixing every couple minutes. *IF EATING WITH CHICKEN* add the chicken in with the spinach and mix well into the sauce.
Serve with or without rice, garnish with cilantro & red pepper chilli flakes and enjoy🥘🍚🥦
All the veggies... Having successfully completed six months completely vegetarian, when it came to buying the long-anticipated fish and chips that I had planned to devour on Friday to celebrate the completion of the challenge and mark my first week back in Scotland, I bailed. I'm happy with the choice I made and the reasons why, so I'm sticking with it for now. And now I'm cooking up a mountain of curry to freeze before I head off for three weeks so as not to waste anything lurking in the fridge 💙💚🌍💚💙
Sweet potato, spinach and chickpea curry 🌱 I’ve actually made a tame curry for the first time. This is unusual. That’s not to say it doesn’t have some heat. It does. A slow kick. But nothing like usual. I really enjoyed it. It doesn’t take too long either! Recipe coming soon! #yottabites#sweetpotatocurry
M A S S A M A N 🌶 well well turns out I like Massaman Curry 🍛 I made it using one large sweet potato, butternut squash, one large white potato, onion, one large red pepper, spinach & mixed mushrooms. It was slow cooked so the sweet potato and the squash easily blended into the curry sauce, served on Tilda coriander rice. I also made my own Naans! Successful Dairy free delicous curry that all family enjoyed :) (except for my four year old who had turkey dinosaurs)
A bowl of very filling homemade veggie curry with beans and black lentils. I've mixed elements of India, when choosing spices and Thailand, with the choice of delicate coconut cream and bamboo shots. No deep frying, just a dash of oil, as I like it light.