I have been following The Vegan 8 on Instagram since starting Bad to the Bowl and it is one of my favorite accounts to follow, so I was very excited when I heard the announcement that Brandi, creator of The Vegan 8, was going to be publishing a cookbook! And then I got to be included in the blog tour with this Easy One-Pan Red Curry with Spinach and Carrots! My heart is overflowing.
What Makes this Plant Based Cookbook Delicious?
The cookbook is filled with 100 simple, delicious vegan recipes – and they are all 8 ingredients or less! Plus, Brandi is a fan of oil free recipes (just like we are!) and gluten free recipes. My husband loved hearing that this cookbook was full of recipes containing potatoes (Brandi’s favorite) and my kids loved that there were plenty of dessert recipes! I loved the sauce section, because a good sauce takes a plant based bowl from ordinary to extraordinary.
Here are some recipe titles from the book – don’t they sound drool worthy?
Breakfast: Bed and Breakfast Pumpkin Pie Crepes
Appetizer: Tex Mex Potato Skins
Lunch: Pizza Quesadillas
Sauce: Creamy Cajun Lemon Sauce
Entrees: BBQ Chipotle Green Lentils with Potato Wedges
Soup: Smoky White Bean and Potato Stew
Dips: Fool ‘Em ‘Cream Cheese’ Spinach Artichoke Dip
Entrees: BBQ Chipotle Green Lentils with Potato Wedges
Soup: Smoky White Bean and Potato Stew
Dips: Fool ‘Em ‘Cream Cheese’ Spinach Artichoke Dip
Desserts: Chocolate Lovers Double Fudge Cookies
Staples: Curry Spice Blend
As you can see there is a recipe for every palate from young kids to adult! In all honesty too, Brandi is one of the kindest bloggers out there as well! She always takes the time to repost her followers recreations of her dishes and respond back to messages. She is a busy wife and mom too, who started her vegan journey to help heal her husband’s gout. Her dedication and love of creating delicious plant based food really shines through in both her online presence and through this cookbook.
Easy One-Pan Red Curry with Spinach and Carrots Recipe Review
We loved this recipe! My husband and I both went back for seconds – so you know something is good when that happens. I made this on a busy Friday night so I can attest to that it was easy.
The Vegan 8 is a fan of flavor and I love that! While this recipe is simple, the ingredients compliment each other to create a flavorful red curry that will have your tastebuds singing.
The curry comes together quickly – but you must follow Brandi’s advice and have all your veggies prepped before you start putting the curry together in the pan. In addition to the carrots, I also added some chopped onion and red pepper.
I didn’t have any fresh ginger on hand, but substituted 1/4 tsp. of ginger paste – which worked great! Ginger can overpower quickly, so I wanted to use only a small amount. There is an option, to sprinkle red pepper flakes before serving, but in lieu of that, I added 1/2 tsp of ground chili paste to the sauce to give the dish a small amount of heat.
We also used lite coconut milk – because I scored an amazing deal awhile ago on lite coconut milk and my cupboard is packed with multiple cans of the product. I am sure full fat coconut milk, would have added a more coconut rich taste – so coconut fans use the full fat milk!
I think the only thing I would change next time, is to use only one can of chickpeas – I wanted more of the sauce as I paired the vegan curry with some jasmine rice and cauliflower rice and really wanted additional sauce to give the rice some flavor.
This recipe overall was so good and I can’t wait to make it again!
If you make this curry, tag @badtothebowl and @thevegan8 we would love to know!
Easy One-Pan Red Curry with Spinach and Carrots + The Vegan 8 Cookbook Review
Full of flavor, easy red curry recipe is full of healthy ingredients!
Servings: 4 servings
Calories: 300kcal
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
Instructions
- 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.
Notes
Nutrition per serving: 400 calories | 24.3g fat | 12.3g protein | 37.8g carbs | 10.7g fiber | 8.4g sugar | 982mg sodium
Nutrition
Calories: 300kcal
