Super flavorful, super easy, one-pot veggie curry.
1 Onion, chopped
3 cloves of garlic, chopped
1 Bell pepper, chopped
2 tbls Yellow curry powder
1/2 tsp Coriander, ground
1/2 tsp Black pepper, ground
1/2 tsp Cayenne pepper
1 tsp Sea Salt
1 16oz can Coconut milk
1 can Chickpeas, drained and rinsed
3 medium Potatoes, chopped
2 Carrots, chopped
1 cup Broccoli
1 tbls Cooking oil
Heat a medium sized pot with cooking oil on medium high. Add chopped onions and garlic and sauté until translucent. Then, add curry powder, coriander, black pepper, and salt; turn the heat down to medium, add bell pepper and continue cooking for 2 minutes, stirring often. Pour in the can of coconut milk, add the chickpeas, potatoes, and carrots; mix all of the ingredients together so that everything is covered in the beautiful golden sauce you’ve created. Place the lid on the pot and let simmer covered for about 15 minutes, remove the lid and mix in the broccoli. Let simmer for 5 more minutes covered until broccoli is bright green and all of the root veggies are tender. Remove from heat and let cool uncovered for 10 minutes.
Try adding some young jackfruit to the mix too! I drained and rinsed jackfruit that was in brine, roasted it on 375 Fahrenheit for 15 minutes (I like to dry it out a bit and take away the briney taste) with some salt, black pepper, and onion powder. Then, I chopped up the jackfruit and added it to the curry around the same time I added in the potatoes and continue the recipe as directed.
Serve on top of rice or your favorite grain.
Mix it up! What veggies do you have in your fridge or freezer right now?
It’s going to take about as long as delivery anyway.
Slow Cooker Pizza:
1 pre made dough (your neighborhood grocery store should have some in the bakery area)
Sauce of preference
Toppings of choice
Olive oil, to grease the crockpot dish
To prepare your dough, create a surface to roll your dough. An oiled cutting board is perfect, lay your dough out, form into a ball, cut ball in half, wrap one half in Saran Wrap and place in fridge until ready to use (it’ll store for a few days, save and make pizza another night), and roll the other half of dough into an oval shape to fit your crockpot. Afterward, place dough in crockpot and top with your favorite toppings, I like good ol vegan cheese pizza with a little bit of Brazil nut pesto. Sauce up the dough, throw some vegan cheese on top, then drizzle some pesto on top with a little bit of homemade crumbled seitan; but you can do as you please. Cover your crockpot with a clean tea towel, or a layer of paper towels, then place the crockpot lid on top to secure towel and prevent it from touching your food and prevents your crust from getting solid and turning into a dumpling instead of being baked and crusty. Set crockpot to high and cook for 1 1/2 to 2 hrs. Let cool for 10 and serve with a nice little salad! Easy peasy lemon squeezy!
You can do more with potatoes than you think.
Literally one of the simplest and easiest recipes ever!
4 medium sized potatoes
2 cloves of garlic
3 tbls of cooking oil
20 corn tortillas
Salt pepper to taste
Depending on preference you can peel the potatoes or leave the skin on. You’re going to wash the potatoes chop them into large chunks. Place the potatoes in a large pot, fill with water about an inch above the potatoes, salt the water and let boil until tender. Heat a large skillet with the cooking oil in it. When the potatoes are ready, drain them and place them in the heated skillet on medium heat. Add salt and pepper to taste and mix. While the potatoes cook you want to smash them, but not mash them, you want them chunky but an appearance between home-fries and mashed potatoes. Flip them about every 5 minutes adding oil when necessary, until the potatoes have a nice golden color and remove them from heat.
Now, at this moment…. you’ve got the power to change your future. You’ve got two options with these tacos… you can eat them soft, by warming up the corn tortillas on a dry griddle and leave it be, fill it with the potato mixture and top with chopped lettuce, tomato, salsa, and avocado. OR you can warm up your tortillas a bit fill them with the potato mixture, fold them in half… AND FRY THEM! It’s honestly up to you, I like both ways, but the soft taco format leaves more room for left overs.
The tacos can be served with rice and beans, steamed/grilled/roasted veggies, your favorite sauces and dips, or nothing!
Because they’re so simple, there’s a lot of room for creativity. Next time you make them try throwing in some chili powder and cumin, or caramelized onions and nooch! The possibilities are literally endless!