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  • Amy Neel

Meatless Monday: Easy Curry

Updated: Jul 29



Curry isn't something that has always been in our regular dinner rotation. In fact, I spent years claiming 'I hate curry!'. A few bad restaurant experiences, I was done. Most curry restaurants have a very intense smell that deterred me - but after cooking my own curry fairly regularly for about a year now, I have learned that the intense smell was from lots of different curries being cooked together in a small space day in and day out. No doubt, when I cook curry we have a nice fragrant smell that lingers during dinner - but then it's gone. So unless this becomes your everyday favorite (and I don't blame you if it does!) no need to worry about your home smelling like a stinky curry restaurant.


Now, the beauty of curry is the abundance of flavors and it's versatility. Don't have an ingredient? No problem! I swap out ingredients all the time. Use the below as a guideline, tweak spices to turn the heat up or down to your preferences.


Prep Time: 10 minutes

Cook Time: 20 minutes


Ingredient List:

*Optional


Rice (or try couscous)

2 - 3 small potatoes, diced (sweet or golden)*

1 can of garbanzo beans (chickpeas)*

1/2 yellow Onion, diced*

1/2 red bell pepper, diced*

2 cloves of garlic, minced

Veggies of your choice (Broccoli, Cauliflower, etc.)

Vegetarian 'Chik'n or meat substitute*

1 jar of curry sauce, your preference

1 cup of cream (Use any cream you have, I use heavy cream but almond milk works!)

1 tsp. Turmeric

2 tsp. curry powder

1 tsp chili powder

Red pepper flakes (to taste)

Salt & Pepper (to taste)

1 tablespoon of olive oil or coconut oil


Directions:


Rice:

Cook rice according to package directions. Optional* Add 1 tsp. of turmeric to your rice and a pinch of salt for extra flavor.

Curry sauce:

Add oil to the pan on medium high heat. Sauté all veggies together until they begin to get soft. *If you are using potatoes, you have the option to cook them in the pan with the curry or roast them in the oven and add them later. Add garbanzo beans and meat substitute. Add in seasonings. Sauté for 2 more minutes. Add curry sauce and cream. Stir well. Cover and reduce heat to low for 10/15 minutes.


Spice test - if your curry is too mild, add more red pepper flakes. If your curry is too spicy, add more cream.


Serve over rice with Naan or flat bread.


FOR ROASTED POTATOES:


Dice potatoes into small bite size pieces. Lightly season with curry powder, turmeric, garlic powder, onion powder, salt and pepper. Bake at 425 for 30-40 minutes, flipping halfway.


Sauté veggies, (optional, add chickpeas and/or chicken) season with curry powder, turmeric, garlic powder, onion powder. Add potatoes to your sauce right before serving.

We hope you enjoy this versatile dish as much as we do!





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