Had a chickpea and red lentil curry for lunch today with some white rice and popadoms 😋 I cooked some zucchini, onion, sweet potato, carrot, red lentils, red and yellow capsicum and chickpeas over medium heat in some coconut milk and curry powder for about 25 minutes-really high in protein, delicious and really quick to make 🙌 instagram:@veganzoejessica
Flavorful. Amazing. Incredible. Whole30 Compliant! These are spicy, so this is your warning. There was no holding back, but the coconut curry sauce provides the perfect balance. Served with spiraled sweet potato noodles, and this is the perfect meal prep!
Ingredients for Meatballs
½ lb ground round (or ground beef)
4 cloves garlic, minced
¼ large yellow onion, minced
2 large tbsp cilantro, minced
Seasoning blend: 1 tsp kosher salt, 1 tsp ground black pepper, 1 tsp turmeric, 1 tsp garam masala, ½ tsp fennel seeds, ½ tsp Indian red pepper, ½ tsp tandoori masala, ½ tsp cumin, and ½ tsp cinnamon.
Ingredients for Coconut Curry Sauce
¼ large red onion, minced
3 cloves garlic, minced
1 tsp tomato paste
1 tsp curry powder
7 oz tomato sauce
1 can (14 oz) full fat coconut milk
1 tbsp cilantro, minced
½ tbsp arrowroot starch/powder or tapioca powder
1 ½ tbsp date syrup (softened [pitted] dates pureed with water), more if necessary
Salt and pepper to taste
Parsley and cilantro for garnish
Sweet potato noodles
Directions for Meatballs
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper and spray with a small bit of nonstick spray.
In a large bowl, combine all ingredients and mix thoroughly.
Using a small ice cream scoop or a large tablespoon, form balls – this mixture should make 6-8 meatballs.
Once the meatballs have formed, place them into the oven and let them bake or 15-18 minutes or until the internal temperature reads 150 degrees Fahrenheit.
Directions for Sauce
In a large, deep pan or pot, heat a few tbsp of olive oil over medium heat.
Add in the onion and the garlic and cook until the onion becomes translucent.
Once the onion has cooked, add in the tomato sauce and the coconut milk. Stir to incorporate.
Bring the mixture to a simmer and add in the tomato paste and date syrup.
Toss in the cilantro.
Reduce the heat and let cook.
Stir and add in the arrowroot starch to thicken.
Once the meatballs are finished in the oven, place them into the sauce and allow to finish cooking for another 5-7 minutes.
Taste the sauce and adjust the seasonings and sweetness accordingly.
Once the meatballs are fully cooked and the sauce has thickened enough to coat the back of a wooden spoon, remove from the heat.
NOTE: sweet potato noodles are best when blanched. Do not eat them raw.
- Boil mini potatoes in ½ cup water in a sautee pan until soft
- Add green peas and chickpeas, adding more water if necessary
- Make the curry sauce:
3 T full fat coconut milk
1 T tahini
1 T curry powder
½ t cayenne (or however hot you want it)
1 t garlic powder
Lots of turmeric
Salt and pepper
- Add sauce once veggies are dry, simmer for 4-5 minutes
🍛🍛🍛🌶480 calorie chickpea, spinach and potato 🥔 curry 🤤😍😍😍
I just used a store bought sauce (vegan of course) a tin of chickpeas, white onion, garlic, spinach. sautéed the onions and potatoes 🥔 in a little water and used a non stick pan so it is pretty much oil free! ✊️🤘
Made a yummy Potato & Lentil Curry for dinner tonight - thanks for the recipe recommendation @unlazygirl! There’s also some homemade apple crumble for dessert. All-in-all the perfect meal for a chilly Sunday evening :)
Friday night feast for the family today. All vegan. Spicy lentil, chickpea and spinach curry. Mild chickpea and sweet potato curry. Saag. Bombay potatoes. Sweet pickle, spicy pickle, rita and two kinds of rice. Nearly died cooking all this but it’s so good haha😅😍
BakingWithBooks Does Whole30 - Red Curry Shrimp with Cashew Broccoli Slaw & Homemade Almond Sauce
I was craving something spicy with peanut sauce (and Whole30 says no peanuts) so almond sauce it was.
Ingredients for Curry Shrimp
Jumbo shrimp (the amount is up to you), peeled, deveined, tail off
Red curry paste mixed with a small amount of light olive oi
Kosher salt and pepper for seasoning
Ingredients for Almond Sauce
¾ cup almond butter
½ can coconut milk (unsweetened)
2 tsp red curry paste
2-3 pitted Medjool dates
1 tbsp apple cider vinegar
Pinch of kosher salt
Water - to thin it out to your desired consistency
1 tbsp apple cider vinegar
Marinate shrimp for approximately 30 minutes. While shrimp is marinating, prepare your sauce.
In a large bowl, combined all of the ingredients except the dates and water. Taste and adjust the flavor before adding everything to a blender, adding 1 date a time until you reach the desired sweetness. Use water to thin out the sauce to your desired consistency [though it should not be runny; it should be just thick enough to dress the slaw]
Heat a small amount of olive oil over medium high heat. Cook the shrimp until they start to gently curl. Do not overcook or else the shrimp will become chewy. They are done when they turn pink and the flesh is white.
Toss your sauce with the broccoli slaw, add in chopped cashews for crunch. Top with your shrimp, another drizzle of almond sauce and serve.
Can easily be made vegetarian or vegan by omitting the shrimp!