Entrees: BBQ Chipotle Green Lentils with Potato Wedges
Soup: Smoky White Bean and Potato Stew
Dips: Fool ‘Em ‘Cream Cheese’ Spinach Artichoke Dip
Easy One-Pan Red Curry with Spinach and Carrots + The Vegan 8 Cookbook ReviewCourse: Main
Full of flavor, easy red curry recipe is full of healthy ingredients!
3 medium carrots, cut into 1⁄4-inch rounds (105g)
1-inch knob fresh ginger, peeled and grated (12g)
2 (13.5-ounce) cans low-sodium chickpeas, drained and rinsed, or 3 cups cooked (510g)
1 (13.5-ounce) can full-fat coconut milk*
1⁄4 cup (60g) red curry paste
1⁄2 teaspoon (3g) fine salt
1 tablespoon (12g) coconut sugar
3 packed cups (84g) fresh spinach leaves
1 tablespoon (15g) fresh lime juice
Optional: cashews and crushed red pepper for garnish
- Add the carrots, ginger, and 1⁄2 cup (120g) 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.
Nutrition per serving: 400 calories | 24.3g fat | 12.3g protein | 37.8g carbs | 10.7g fiber | 8.4g sugar | 982mg sodium
- *we used lite coconut milk and thought it tasted amazing!