If this cold weather makes you want to cozy up to a curry, but you don’t have a lot of time to spend in the kitchen, this curry is for you. This fabulous looking curry is from a new book called Truly Healthy Vegan Cookbook by Dianne Wenz.
As a vegan lifestyle coach, Dianne is adept at showing how to prepare well-balanced meals that taste great. The opening chapter of the book is loaded with great tools and tips for eating a healthy vegan diet. Enticing recipes such as Carrot Cake Oatmeal, Cauliflower Banh Mi, Chickpea Pot Pie, and Key Lime Bars, insure that your menus will be as flavorful and fun to eat as they are good for you.
Truly Healthy Vegan Cookbook is ideal for the new vegan trying to navigate their way through unfamiliar territory. It’s also great for anyone looking to fine-tune their eating habits by eliminating processed ingredients and getting back to basics – including eating more vegetables. This cookbook features easy to find ingredients that are used to make simple and delicious recipes such as this Vegetable Curry.
About this recipe, Dianne says, “Vegetable curries are a favorite warming meal on cold days. I tend to make them with whatever stray bits of vegetables I have on hand to clean out the produce drawer of the fridge, but this combination of cauliflower, green beans, and carrots is my personal favorite. This is a Thai-style curry that uses red curry paste, but it can also be made with the green variety.”
Serves 6 / Prep time: 10 minutes / Cook time: 20 minutes
1 teaspoon neutral-flavored oil (such as grapeseed or avocado), vegetable stock, or water
1 medium-sized yellow onion, diced
3 garlic cloves, minced
1 tablespoon grated or minced fresh ginger
1 (14-ounce) can light coconut milk
1 cup vegetable stock
3 tablespoons red curry paste
4 cups chopped cauliflower florets
1/2 pound green beans, trimmed and cut into 1-inch pieces
2 carrots, chopped
1 (15-ounce) can chickpeas, drained and rinsed
2 cups spinach
Heat the oil in a large stockpot over medium-high heat. Add the onion, garlic, and ginger and cook until they begin to brown, about 5 minutes.
Add the light coconut milk, vegetable stock, and red curry paste to the pot and stir to combine. Add the cauliflower, green beans, carrots, and chickpeas. Bring the mixture to a boil, and then reduce the heat to medium-low. Cover the pot and simmer for 15 minutes, or until the vegetables have softened.
Uncover the pot and stir in the spinach, continuing to simmer, while stirring frequently until the spinach wilts. Season with sea salt and black pepper to taste.
From Truly Healthy Vegan Cookbook, by Dianne Wenz, published by Rockridge Press. Copyright © 2019 by Callisto Media. All rights reserved.