Vegan Curry Recipe

    
Ryan Shepard
Ryan Shepard

Are you ready for this easy one-skillet curry dish that will be ready in less than 30 minutes? This recipe uses veggies that have been simmered in a curry sauce made with a blend of seasonings. Although this curry sauce may have a complex flavor profile, it is simple to make will surely impress you and your family or friends. Who is ready to start cooking?

How to Make this Recipe

For this recipe you're going to need the following:

  • 1-1/2 tablespoons avocado oil
  • 16 ounces Trifecta quinoa
  • 2 medium onions, sliced
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon chili powder
  • 1 can (13.66 ounces) unsweetened coconut milk
  • 4 cups Trifecta cauliflower
  • 1 cup diced Trifecta cherry tomatoes
  • 1/2 teaspoon Himalayan pink salt
  • 1/4 teaspoon ground black pepper
  • Chopped basil for garnish

Add avocado oil to a large skillet and heat over medium-high. Once the skillet gets hot, add the onions and a pinch of salt and pepper for flavor. Sauté the onion for 5 to 10 minutes, or until onions are translucent and slightly golden.

Then stir in coriander, cumin, garam masala, turmeric, chili, cauliflower, and cook for an addition 2 to 3 minutes until the flavors begin to meld. 

Tip: Increase the protein in this dish by adding chickpeas, tofu or seitan!

Slowly pour in the coconut milk, scraping up any bits from the bottom of the skillet. Cook until coconut milk begins to thicken, stirring occasionally.

Once mixture is thick and creamy, add the diced tomatoes, salt, and pepper. Continue to cook for another 1 to 2 minutes.

While your curry dish finishes cooking, heat up the quinoa according to the directions on the package - pop in the microwave for 90 seconds. Then portion out your cooked quinoa into your bowls or meal prep containers (4 ounces or roughly 3/4 cup per bowl).

Top quinoa with curry. Garnish with basil when ready to eat!

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Save on cooking time with your favorite vegan recipes using Trifecta a la carte proteins, veggies, and grains. 

GET THE INGREDIENTS

Make this for Your Vegan Meal Prep

This one pot dish is basically made for meal prep! Weigh and portion out your quinoa and curry into individual containers, keeping them separate until ready to serve. This will keep your quinoa from getting soggy. Or you can toss it all in one container and reheat when ready.

Tip: save your basil garnish until you are ready to eat. This will keep it from wilting and will add a fresh, vibrant flavor to the dish!

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Serve this With

This spicy warmth of this dish makes for a complete meal on its own. To help balance out the heat try one of these healthy pairings:

  • A tomato and cucumber salad tossed in a fresh vinaigrette or tzatziki dressing.
  • Top with plain non-dairy yogurt (or Greek yogurt) to make the dish slightly more mild and creamy

Get more recipes like this from Ryan Shepard, the Vegan Rhino here.

meal prep recipes, vegan recipes, vegan curry, plant based, healthy meal prep, easy recipes
entree
indian
vegetariandiet, lactosefreediet, vegandiet, lowsaltdiet
vegan-curry-easy-meal-prep-recipe (1)-1

Vegan Curry

Cook time: 0015 min
Prep time: 005 min
Yield: 4
Print Recipe

Description

Easy vegan curry meal prep to liven up your lunches! This healthy one-skillet dish is ready in less than 30 minutes. Loaded with veggies simmered in a curry sauce made with a blend of seasonings. 

Ingredients

  • 1-1/2 tablespoons avocado oil
  • 2 medium onions, sliced
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon chili powder
  • 4 cups Trifecta cauliflower
  • 1 cup diced Trifecta cherry tomatoes
  • 1 can (13.66 ounces) unsweetened coconut milk
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon Himalayan pink salt
  • 16 ounces Trifecta quinoa
  • Chopped basil for garnish

Instructions

  1. Over medium-high heat, add oil to a large skillet.
  2. After 45 seconds and then the onions, pinch of salt and pepper for flavor. Sauté for 5 to 10 minutes, or until onions are translucent and slightly golden.
  3. Stir in coriander, cumin, garam masala, turmeric, chili, cauliflower, and cook for an additional 2 to 3 minutes.
  4. Slowly pour in the coconut milk; cooking until it has slightly thickened (stirring occasionally).
  5. Add the diced tomatoes, salt, pepper, cook for another 1 to 2 minutes.
  6. Heat up the quinoa according to the directions on the package.
  7. Serve with 4 ounces quinoa and garnish with basil.

Nutrition facts

serves 4
Calories Per Serving: 438
% Daily Value
42% Total Fat 27g
0% Cholesterol 0mg
11% Sodium 254mg
Total Carbohydrate 46g
Sugars 7g
Protein 12g
1 Vitamin A
6 Vitamin C

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