Dairy-Free, Entrée, Gluten-Free, Meal Prep, One Pot Dish, Vegan, Vegetarian

Hearty Vegetarian Indian Dal

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Mmmm, I love curry. There’s something about the spice seasonings and the heat that continually draws me in. For my love of curry and Indian food, I actually hadn’t heard of dal until I stumbled on Half Baked Harvest‘s version when I saw her Instagram post. Obviously enticed, I saved the recipe for the perfect time. I like making big batch meals and ones that are meatless. This Butternut Squash Tomato Indian Dal is just that; it’s cozy, spicy, hearty and filling. I served the dal with half of my two-ingredient flatbread because the Greek yogurt in the bread cut the spice of the dal and complimented it nicely.

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Dairy-Free, Entrée, Gluten-Free, Meal Prep, One Pot Dish, Soup, Vegan, Vegetarian

The One Pot Wonder: Rice & Veggie Detox Soup

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Yesterday was such a gross Monday and today is a rainy, dreary Tuesday. I made a big ol’ batch of this Brown Rice Veggie Soup last night using some pantry ingredients and some of the veggies I need for slow cooker buffalo chicken bowls tonight (recipe coming soon!). The soup just came together with no real plan. It’s so fun to toss in a little of this . . . a little of that . . . and watch everything come together. I added a little vindaloo curry to taste since the soup already smelled like these flavors would compliment the garlic and ginger well. The brown rice and copious amount of veggies make a hearty soup you can’t wait to have.

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Asian, Better Than Takeout, Dairy-Free, Entrée, Gluten-Free, Lightened Up, Meal Prep, Vegan, Vegetarian

Devilishly Delicious Indian Curry Vindaloo

Coconut Curry Vegetables with Brown Rice

Happy Meatless Monday, everyone! I found another winning dish on PinterestCoconut Curry Vegetables with Brown Rice. I’ve never made anything with curry and coconut milk, but I’m so glad I did. The coconut milk gives a creaminess and subtle flavor to complement the spices in the vindaloo curry. It’s hot and spicy, complex and creamy all in one bite. Toss in the vegetables and you’re good to go. I found this article on Time last week about why Indian food is so delicious. (Ok, so this isn’t Indian per se, but it still embodies that complex flavor profile that we know and love.) I knew it was a sign — I just had to make this.

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