During one of our recent test kitchen sessions, we came up with a delicious new Meatless Monday dinner: Easy Vegetable Curry. It had a wonderful creamy flavor thanks to the coconut milk (low fat version) that we simmered with some fresh garlic and ginger and dried curry. It made for the perfect flavorful sauce to cook the cauliflower and carrots. We added chickpeas for some healthy protein, and a few fresh tomatoes, baby spinach, and fresh cilantro put the nutritional punch up one more notch. Not only does it smell amazing while cooking (did we mention the whole meal took about 30 minutes from fridge to table?) but our kid testers asked for seconds. Success! (Since it has no animal products in it, we could have also called it Easy Vegan Curry)
Since adding a meatless meal into your weeknight dinner plans is a good idea for both your health and your wallet, we encourage you to give this a try! Served with a simple crisp salad and some naan bread you have all the makings of a healthy vegetarian meal that your whole family will enjoy. If you try this one, please leave us a comment below and tell us how you liked it, or if you changed anything!
Easy Vegetable Curry (Easy Vegan Curry)
- 1 1/3 cup of coconut milk, light
- 2 tsp curry powder
- 1 tbs fresh ginger, minced
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 1 tsp salt
- 1 lb cauliflower, chopped into bite size pieces
- 2 large carrots, chopped
- 2 tomatoes, chopped
- 15 oz chickpeas, drained and rinsed
- 3 loose cups of baby spinach (a couple good size handfuls will do just fine!)
- 1/4 cup fresh cilantro, chopped (can also use fresh parsley if you prefer)
Add coconut milk to a large skillet. Stir in curry powder, ginger, garlic, onion and salt. Add cauliflower and carrots to skillet and heat on med/high. Bring to a boil then reduce heat to low and cover. Cook for about 10 minutes, until veggies are tender, stirring occasionally while cooking. Add tomatoes, chickpeas, and baby spinach to skillet and cook until heated through and spinach is wilted, about another 5 minutes. Remove from heat and stir in cilantro and adjust seasoning with salt and pepper to taste. Serve with a salad and naan bread. YUM!
Read more about the Vegan & Vegetarian Meal Plans from The Dinner Daily and find out how easy and affordable it can be to add more vegetarian meals to your diet!