Red chilli coconut curry noodles with garbanzo beans, toasted sesame seeds, and Brussels sprouts on a baked sweet potato, just thought I'd experiment final thoughts on this dish, I should try crisping up the garbanzo beans in margarine and minced garlic to give it variety in textures, over all very hearty meal should be paired with a lighter dish maybe a salad with a vinaigrette to cut through the rich flavors. The creamy salty flavor of the coconut curry sauce tastes great with the sweet potato, was not disappointed with the mix #foodexperament#newfood#vegan#sweetpotato#curry#veganfood#vegancurry#tryingsomethingnew
More #curry for dinner last night. In the ☀️. Aubergine #vindaloo , inspired by #jackmonroe recipe from #cookingonabootstrap . .
I didn't bother salting the aubergine before cooking, used a tin of chopped tomatoes instead of a tbsp of tomato puree and water, and doubled up on the lentils. I'd use tinned ones next time to save cooking time and washing up the extra pan! I also forgot to add spinach at the end but didn't miss it, and used a fresh chilli instead of dried flakes. .
Delicious, and a calorie conscious 189 cals per portion (7g protein).
2 81 hour ago
Surprise vegan find in Shimokitazawa💚
• @kumeys_shimokitazawa is a little deli cafe’ that also sells healthy ingredients and veggies
The vegan curry plate is a bit pricy (¥1510) but each part of the meal is made with great care. The curry is properly spicy, and the veggie side dishes are fresh and creatively seasoned
🚇: Shimokitazawa Station
🌱: omni, with three vegan options
Took the opportunity to check out @coachandhorsesbc while I was up in Nanaimo today. Very impressed by their vegan menu. It was pretty big, and everything looked absolutely amazing. I'll have to go back soon to try some more of their menu. As an added bonus, the atmosphere in the pub is great and the patio is lovely in the sunshine. 😍
I ordered the vegan butter chickpea curry and the white bean dip. Really enjoyed them both. 🌱❤️
One thing Brendan and I miss so much is Japanese curry!
We bought this curry mix from Smith & Deli (also found it at Coles for the same price) and it was delicious!!! Potatoes, carrots and tofu 🙌🏼 highly recommend!!
It's been a while since I posted! Even I fall off the wagon sometimes. It's been a stressful few weeks and life gets in the way, even for the most disciplined among us 😉
Today @laurenditomaso and I made some vegan curry! Chick peas, sweet potatoes, diced tomatoes, onions, garlic, rice, coriander, turmeric, red pepper flakes, cilantro, coconut milk, and lime juice. So good! And super easy.
Singaporean tofu/vegetable curry from @tampopoeats 🙋🏻♀️. .
We used @deliveroo but it took 2 hours to arrive, the driver couldn’t find us and this curry is full of coriander, and the free beer wasn’t delivered, so they refunded the whole order 😂🤦🏻♀️. Tastes like a curry (except the coriander) that I’ve had in one of my favourite places in Amsterdam though, so that helped a bit.
1 5215 hours ago
Lentil, potato and spinach dahl with wholemeal flatbread.
One of my favourite simple recipes: - 1 large white onion
- 1 cup of red lentils - 1 large/a few small potatoes, peeled and chopped - Couple of big handfuls of spinach - 1 can of plum tomatoes - 1 can of coconut cream/milk - 2 cloves of garlic, crushed - 1 tsp each of: Garam masala and tumeric - 1/2 tsp of: cumin, chilli flakes, coriander - Grated fresh ginger (optional)
- Vegetable stock in hot water (optional if you add more veggies/ need more water)
Fry the onion until soft, add spices and garlic and stir around.
Add tinned tomatoes and coconut milk then add potatoes and lentils.
Bring to boil then lower heat and leave to simmer until the potatoes and lentils are soft.
Stir through spinach at the end.
Serve with flatbread and enjoy🤗🌱
I took my none vegan friend to Genesis a couple days ago and her reaction was priceless! She loved it!! We both got the crispy jackfruit “duck” salad and I also ordered the sweet potato fries as a side. I didn’t realise how bad the photo was omg but she was messing around and knocked me whilst taking a photo and that potato blob was the end result lol. I can’t tell you if it tastes like Duck as I’ve never had it before but it was delicious nevertheless! 🤤
If you’ve seen my story, today I’ve spent all day cooking up a bomb vegan roast for my vegan friends that are staying with me at the moment! Tbh I think I got a little too over excited lol but it’s probs the first time I’ve ever had a vegan tea party. I was a little sceptical about how the Chocolate tart would turn out but OMG ITS REVOLUTIONARY PEOPLE 😍😍 Keep an eye out for the recipe coming very very soon 😏
🍛🍛this lentil curry is freaking delicious 🍛🍛🍛 i simmered red lentils + a bit of turmeric and salt for half an hour. in the other pot i sautéed one small chopped up onion with some minced garlic, cumin and chilli flakes. added the lentils, curry paste and some tomato chunks;-)) i didn’t have any indian bread but it was still great with rice!
Altijd handig om in de koelkast te hebben staan: zelfgemaakte currypasta. Daar maak je namelijk binnen een klein half uurtje een heerlijke maaltijd mee.
Uit het kookboek "Vegan Street Food" van @thehungrygecko maakte een Thaise groene currypasta van o.a. groene chilipepers, citroengras, gember, knoflook, ui, Thaise basilicum en koriander. Dit hoefde ik vanavond alleen even op te bakken en te mengen met kokosmelk, bouillon, een scheutje sojasaus en een kneep limoensap. Aan de saus voegde ik groente toe (pompoen, aubergine en wortel uit de oven, broccoli, sperziebonen en doperwten uit de vriezer), cashewnoten en verse koriander en holy basil. Altijd goed dit!
Follow @plantbasedexperimenter 🌱
32 hours later finally looking over the hills of Monaghan. Got straight into making a delicious plant based chickpea, pumpkin, cauliflower, broccoli curry. Finished it off with some tarragon. Mum loved it too. Her first vegan meal. Making a difference one meal at a time baby! #plantbaseddiet#vegancurry
Mushroom and coconut curry with black roasted chickpeas, green beans and quinoa 🍄🍄🍄🍄🍄🍄🍄 I N G R E D I E N T S
Four cloves of #garlic // 2 teaspoons of peeled and finely chopped #ginger // 1 finely chopped #whiteonion // 1 tablespoon of #currypowder // 1 teaspoon of #chillipowder // half a teaspoon of #turmeric // 3 ta lespoons of water // 2 tablespoons of #redsplitpeas // 75ml of #rapeseedoil // 500g of halved button mushrooms // a big handful of #spinach // 6 finely chopped fresh #tomatoes // 1 can of #coconutmilk // 6 tablespoons of finely chopped #corrianderleaves // salt and pepper to taste
M E T H O D
1. The Masala: Place the ginger, onion, curry powder, garlic, tumeric, chilli powder and the water into a food processor and blend until smooth!
2. Heat 3 tablespoons of the oil in a nonstick frying pan over a high heat. Add the mushrooms and fry for 5 minutes. Transfer to the slow cooker. Wipe the frying pan dry.
3. Heat the remaining oil on a medium heat and fry the #masala for 3-4 minuted until fragrant.
4. Transfer the fried masala to the slow cooker. To the slow cooker add: coconut milk, tomatoes, spinach, red split peas, salt and pepper. Cover with the lid and cook on a low/medium heat for 4-6 hours.
5. Stir in chopped corriander and serve with any carb or salad of your choice! I used quinoa and had it with a side of steamed green beans and my mums #channa
What's your favorite vegan dinner? This Katsu Curry recipe by @sovegan is a must try😍
Follow @vegancuts for more recipes, and check out our boxes with selected cruelty free snacks, beauty and makeup. Link in bio ❤
For the Tofu
300g extra firm tofu
1/4 cup plant-based milk
80g vegan cornflakes .
For the Sauce
2 medium carrots
2 cloves garlic
1/2 tbsp curry powder
1/2 tsp garam masala
1 tbsp plain flour
300ml vegetable stock
2 tbsp coconut cream
Salt and pepper season to taste
Cut the tofu and dip them in the flour mix, plant-based milk and the vegan cornflakes. Fry each side for 2-3 minutes, and then bake them at 180°C for 15 minutes (fan). Add the onion and carrots in a pan and fry for 7 minutes. Add the garlic and fry for 2 minutes. Add the curry powder, garam masala and plain flower and fry for 1 minute. Add the vegetable stock and let it simmer for 10-15 minutes. Add the coconut cream, salt and pepper. Put the mix into the blender and mix until smooth. Serve with rice end enjoy! .
. . . . . . #vegansofig#plantbasedvegan#vegancurry#veganrecipe#veganvideos#veganvideo#veganrecipes#plantbasedrecipe#govegan#vegandinnerideas#healthyvegan#veganprotein#plantprotein
60 2,22320 hours ago
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Vegan DELICIOUS CHICKPEA CURRY from @the_buddhist_chef
1 onion, chopped
1 red pepper cut into strips
2 tbsp canola oil
1 tbsp curry powder
1/4 tsp crushed red pepper
1 tbsp cane sugar
4 tbsp nutritional yeast
1 tbsp tomato paste
1 can of 19 oz chickpeas, drained and rinsed
1 can of 13.5 oz coconut milk
Salt to taste
In a large skillet over medium-high heat, sauté the onion and bell pepper in the oil for 5 to 10 minutes.
Add the curry powder, crushed red pepper, cane sugar, nutritional yeast, tomato paste and chickpeas.
Sauté for about 3 minutes
Stir in the coconut milk, add the salt and continue to cook the mixture, stirring occasionally, until thick and creamy (10 to 15 minutes).
Serve on basmati rice and garnish with basil leaves.
Coconut Cauliflower Curry by @themodernproper. Recipe serves 4:
1 tbsp olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp yellow curry powder
1 tsp cinnamon
1 tsp cumin
1 (14oz) can diced tomatoes
3 (14oz) cans coconut milk
1 large head of cauliflower, cut into large florets
In a 5qt (or medium sized pot) heat olive oil over medium heat. Add in onions and saute until translucent. Add in garlic and ginger and continue sautéing until fragrant, about 1-2 minutes. Add in curry powder, cinnamon, cumin and diced tomatoes and stir until combined with the onion mixture.
Slowly stir in coconut milk and bring to a simmer. Allow to simmer for 5 minutes, stirring often. Using an immersion blender, blend the base of the curry until smooth. Alternatively, remove from heat and transfer to a blender, blending until smooth. Bring the soup back to a low simmer and add in cauliflower. Simmer cauliflower until fork tender, about 20 minutes.
Serve over rice with with fresh cilantro and warm naan. #veganrecipes#vegan#veganrecipe#vegancurry#cauliflower#plantbased#plantbasedrecipes#healthyvegan#vegandinner#veganlunch#plantbaseddinner#dinnerideas#dinnerrecipes#highcarbvegan#foodrecipe#foodrecipes#cookingrecipe#cookingrecipes