All of these Indian dishes can be made without onions & garlic. Just skip that step if it’s not for you. I find that using the mini cans of coconut cream saves on the calories without taking away from the richness of a recipe. I did use full cans of coconut cream in some of these recipes but you can use a mini can or canned coconut milk instead of coconut cream. These are easy recipes that will blow your mind. This was the most delicious week of eating food of my life.
Vegan Red Lentil Curry
I’ve been putting off cooking the bag of red lentils I got from Aldi a long while ago. My daily intake of iron is non existent so I bought a bag and thought, “MAKE THIS EVERYDAY BITCH”. Which I didn’t. So glad that I made this lentil curry. It used up the last of my lentils so I feel accomplished. There were a few extra steps and dishes to clean with this recipe but it was worth it. And there’s left overs. 🙂 How do some people hate leftovers? You hate having a ready cooked meal? With all the flavors enhancing by the minute? And less dishes to clean, you really hate that too. Ha ha ha! 1 cup of red lentils to 3 cups of water cooks in like 15 minutes! This is a fast meal.
1.5 cups red lentils (336g), 4 cups water, 1/2 onion, 2 TB oil, 2 TB red curry paste (in the little jar), 1/2 TB garam masala, 1 ts curry, 1 ts sugar, 1/2 ts turmeric, 1 ts minced garlic, 1 ts minced ginger, mini can coconut cream (or half of a large can), 1 small can of tomato sauce, salt to taste, garnish with cilantro
- Rinse lentils and cook as directed. About 15 minutes. *drain lentils if needed
- Chop 1/2 onion and saute with oil and dash of salt
- Once onions are soft add curry paste, spices, garlic and ginger. Saute for 1-2 minutes.
- Add coconut milk & tomato sauce. Let simmer on low for a few minutes.
- Add lentils to sauce. Serve now or simmer spices with lentils longer.
- Garnish with chopped cilantro. ENJOY
Inspired by Pinch of Yum
Vegan Buttery Marasala w/ Roasted Sweet Potato + Cauliflower
Hands down! This sauce is soooo easy and so rich I want to sing from the mountain top that you should make these. It’s too easy not to. MAKE THIS. The sauce takes like 2 seconds to make. Make it, it’s soooooooooo goooooood. (Oprah singing voice)
*Feel free to make this a “5 minute meal” by using a steamer bag of veggies instead of roasting!
1 can coconut milk or canned coconut cream, 1 mini can of tomato paste (6oz), 1/4 ts salt, 2 ts garam masala, 1 ts cumin, coriander, turmeric, ginger, 1/2 ts chili powder + veggies (I used 1 large sweet potato & 1 med cauliflower), 1.5 TB oil, additional salt
- Chop veggies. Mix with 1.5 TB oil and put on a cookie sheet. Sprinkle with salt. Bake at 400 degrees til cauliflower is starting to burn around the edges and sweet potatoes are soft. About 40 minutes.
- Whisk canned coconut milk, tomato paste, spices and 1/4 ts salt in a pot. Let simmer heat.
- Mix with cooked veggies. ENJOY
Inspired by the BEST Vegan Buttered Chick’n Potato Kofta Balls recipe (by Rich Bitch Cooking)
Vegan Pumpkin Curry
Every time I make one of these curries my brain says “I think this ones my favorite!!!”. I can’t help but be endlessly dazzled by tasty food. Pumpkin + coconut milk are the chocolate + peanut butter of the savory world. Expect a lot less celebrated. I only know it because I stumbled upon another blogger raving about the pumpkin/coconut milk combo months ago. But this recipe, this one right here, should sell you. I already knew about the combo but the strong “wow!” I had when I took my first bite had me signing the dotted line. This curry is sooo good!
1/2 onion, 2 garlic cloves, 1 TB oil, 1 TB each of yellow curry powder, whole cumin seed & whole mustard seed (you can leave out the whole seeds if you don’t have any), 1.5 ts garam masala, 1/2 ts each turmeric, ginger powder, salt,can chickpeas, mini can of coconut milk (I used mini can coconut cream), can of diced tomatoes (not drained, I used fire roasted), 1 can pumpkin puree (I used left over canned pumpkin so it wasn’t a full can), garnish with cilantro
- Put powdered spices and salt in a small bowl. Put whole spice seeds (if you have them) in a separate bowl.
- Chop onions. Saute onions with oil and a sprinkle of salt til soft.
- Once onions are soft add chopped garlic and whole seed spices. Saute until the mustard seeds start to pop. Or until the whole seed spices get darken from the heat. If not adding whole seeds just wait til 2 minutes or so before moving the the next step.
- Add in spices, drained can chickpeas and pumpkin. Mix everything together well.
- Add in diced tomatoes (including the liquid) and coconut milk. Mix everything well. If too thick feel free to add water. If too thin then reduce down by boiling.
- Put in a bowl and garnish with cilantro and mustard seed. ENJOY
Inspired by Emilie Eats
Vegan Protein Curry (like no other)
So a gentleman on instagram told me that if I made the curry recipe that he come up with it would blow my mind. The list of ingredient is a bit out of the box which sold me on making this happen. I definitely have a mental recipe “box of the mind” that I avoid breaking free from at all costs. I can not (or will not?) follow a recipe to save my life. So with his marketing campaign of “Eat this curry” I decided that I needed to follow his instructions to the T. 100%. No deviation. Whatsoeverrrrrrrr.
And guess what! After straight up 2 hours of driving to literally 6 major stores (including 2 walmarts) looking for campbells jar of mushroom gravy I had to settle on some bunk ass powdered packet of “gravy” ha ha ha. The original recipe (which is posted below) says to use a jar of campbells mushroom gravy which I imagine is light years away from the powdered packets. Believe it or not, finding any vegan mushroom gravy was like climbing Mount Everest. If you can find that gravy use it.
Go say hi to Chris on instagram and thank him for this wicked recipe.
PS: I don’t know Chris personally so I might be giving the shout out to a psychopath (so be it).
PSS: I guess you guys don’t really know “me” so maybe the shout outer (me) is the psychopath here. Why point all the fingers at him?
PSSS: This recipe is fucking top notch!
can coconnut milk, can chickpeas, 1 jar mushroom gravy (packets or DIY), half bag veggie crumbles or tofu (I pulsed 3 chopped veggie sausages in the food processor to make seitan crumbles), 1 large potato chopped, big handful of spinach (I used frozen), 2 TB vegan mayo, 2 TB yellow curry powder, 1 TB garam masala, 2 TB brown sugar, 1 ts turmeric, 1 ts coriander, 1 ts garlic powder, 1 ts onion powder, 1 ts salt (start with less salt), rice
*I pretty much wrote Chris’s instructions word for word
- Cook rice
- Boil chopped potatoes (about 10 minutes)
- Start browning veggie crumbles (I used oil here)
- Add drained can of chickpeas and all seasonings once crumbles start to brown
- Cook everything for another 5 minutes until potatoes are done boiling
- Add potatoes (drained), coconut milk, gravy, vegan mayo to the party and simmer on low for 10-15 minutes or until you get a nice creamy consistency
- Mix in spinach towards the end. Rice will be done about the same time.
- Scoop rice in a bowl, dump some of the other shit on top. And enjoy the multiple orgasms.
Inspired by Clone Industries