I love this curry for when I need something quick, easy, and yet still full of wonderful flavor. This curry is comfort in a bowl, and the one-pan method makes it simple. This dish comes together quickly, so be sure to have all of your ingredients prepped and ready to go before you start.
You can serve this over rice, if you like, to soak up even more of the sauce. The cashews provide a lovely crunch to this dish, but you can omit them to make it nut-free.
- 3 medium carrots, cut into 1⁄4-inch rounds (105 grams)
- 1-inch knob fresh ginger, peeled and grated (12 grams)
- 2 (13.5-ounce) cans low-sodium chickpeas, drained and rinsed, or 3 cups cooked (510 grams)
- 1 (13.5-ounce) can full-fat coconut milk
- 1⁄4 cup (60 grams) red curry paste
- 1⁄2 teaspoon (3 grams) fine salt
- 1 tablespoon (12 grams) coconut sugar
- 3 packed cups (84 grams/24 ounces) fresh spinach leaves
- 1 tablespoon (15 grams) fresh lime juice
- Optional: cashews and crushed red pepper for garnish
- Add the carrots, ginger, and 1⁄2 cup (120 grams/4 ounces) water to a large pan over medium-low heat. Cook for 5 to 8 minutes, stirring occasionally, until the carrots are almost fully tender. Add more water if necessary, 1 tablespoon at a time, to keep the carrots cooking. Add the chickpeas, milk, curry paste, salt, and sugar, and stir well.
- Increase the heat to high, and bring to a boil. Once boiling, cover and reduce the heat to low, and simmer for about 5 minutes or until the chickpeas and carrots are tender and the sauce has slightly thickened. Stir in the spinach and lime juice, and remove the pan from the heat, stirring until the spinach is wilted. Taste and add any extra lime juice or salt, if desired. Garnish with crushed red pepper for added heat and cashews for a satisfying crunch, if desired.
If you like this recipe that’s easy to make, creates minimal dishes and cleaning up after, you’ll love more one-pot meals from the vegan recipe kingdom.
This healthy, whole-foods, plant-based-friendly one-pot lentil and coconut curry is perfect when you’re lacking motivation to meticulously prepare a multi-course meal, or simply crave a generous bowl of comfort food.
A light yet appetite-satiating lunch or dinner that can be made with ease, try this easy egg-free tomato and vegan cheese quiche. And, for more information on why vegans don’t eat eggs with what they use as substitutes, we’ve got you covered, too.
While you’re on the easy vegan recipe train, don’t slow down. Breakfast is not exempt from the convenience cooking movement. We’ve got a vegan easy egg McMuffin recipe with plant-based egg and sausage and it’s kind of everything. It’s almost too easy to make it your everyday rise and shine.
A different easy vegan breakfast option is egg-style, gluten-free, vegan asparagus omelette. Yes, the dish is not inherently vegan. Yes, the veganized version doesn’t use the ingredients you’d expect. But, is it a recipe that could quickly become your early morning staple? You bet it is.
Excerpted from The Vegan 8 by Brandi Doming. Copyright © 2018 Oxmoor House. Reprinted with permission from TI Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.