I’ve been seriously thinking about a plant-based diet. I don’t know why it has been such a struggle for me. Could it be that saying ‘no more meat’ will make me miss it? It’s so hard to say goodbye….
Times however are changing and so am I. Yoga has become a big part of my life. As a result, I’m finding that I crave fruits and veggies. Let me clear- I have always eaten fruits and veggies. I have also always had meat. These days I eat meat about once a week. I’m finding great ways to be creative for dinner.
I’m a big fan of Indian food. The other night- I made Vegetarian Curry. Served over a 1/4c of brown rice and greens it made a great meal. I made too much and stored the rest in the freezer.
What’s fantastic about curries is that there are no hard and fast rules- use whatever veggies suit you. Don’t have cumin? That’s okay… Feeling risky? Throw in a few golden raisins! Cooking should be fun and place to experiment. It’s easy to get lost in cooking blogs Show Me The Curry is a wonderful one.
2 Tbsp olive oil
1 Tbsp fresh ginger
1 clove garlic minced (I used 2)
1 onion diced
1 sweet potato cubed
1 Idaho or russet potato cubed (if you feel fancy use purple)
½ package of tofu cubed (firm and definitely optional)
1 cup chickpeas precooked (I keep my beans dried and cook them when I need them- but canned work just as well)
1 tomato diced
1 can tomato paste
2 cups vegetable broth (I made some because I didn’t have any on hand- keep your pantry stocked is the lesson here) Use less broth if you want a thicker sauce
1 cup peas (frozen are fine- fresh are better)
1 cup green beans
2 Tbsp curry powder (good quality- this is important but just about every grocery store carries curry)
½ tsp cumin
½ tsp salt (optional)
Juice from 1 lime (or lemon)
½ cup soy yogurt
½ cucumber finely chopped
Mix together in a bowl
In a wok or large pan- heat the oil. Add the ginger to release flavor. Add the garlic and onion. Sauté until translucent. Add the sweet potatoes, potato and tofu. Cook until browned. Add the chickpeas, tomatoes and stir in spices. Cook for 5 more minutes to release flavors and then slowly add the broth. Simmer for 15 minutes. Add the remaining peas and green beans and lime juice. Cook for 5 minutes.
Serve over brown and fresh spring greens.
For a dressing I used balsamic vinegar, soy sauce a splash of honey, lemon and mustard. Add salt and pepper. Whisk with a tbsp of olive oil. Drizzle over the greens.
Add a dollop of the Topping (Raita) on the curry.
Enjoy! I wolfed my door while watching…Top Chef of course!