How to Make Plant-Based Curry
I was late to the game when it came to discovering and loving Indian cuisine. Having grown up in a small town it just wasn’t something that anyone I knew ate, nor did we have an awesome take-out near us. Luckily time has fixed that and not only do I now eat some of the best curries in the world. I’m going to show you how to make plant-based curry in a hurry!
This meal is particularly awesome because it comes together so far. It’s a perfect one pot meal that you can make in an instant pot or on the stove. Whichever you’ve got at your disposal will work wonderfully. This is a really simple meal that you can almost make with what you’ve got on hand so long as you have red curry paste in your possession. If this grocery item alludes you there’s a really good chance that it’s at any well stocked grocery store near you in the international section. Not ALL the ones on the market are plant-based so make sure you check the label when you buy it.
I love this on a bed of brown rice, but you could serve it on quinoa or any grain of your choosing as well. Feel free to make a huge batch because it’ll last up to a week in the fridge and it freeze well. It will thicken up a bit though, so keep that in mind. I’ve also been known to just throw this on a heap of salad greens. You do you!
This is a perfect plant-based weeknight meal that will become a comfort food classic in your house. It tastes rich and creamy but without any heavy fats. Now that you know how to make plant-based curry you can skip the overly oily take out and smash this into your face!
Skip the take out and learn how to make plant-based curry in a hurry! Delicious and healthy this is perfect for your instant pot or pressure cooker.
- 1 can Light Coconut Milk
- 28 ounces Diced Tomatoes (including juices)
- 2 cups Cauliflower Florets (cut to bite size)
- 2 tablespoons Red Curry Paste
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Sea Salt
- 1/4 teaspoon Chilli Powder
- Pepper (to taste)
- 1/2 cup Red Lentils
- 2 cups Kale or Spinach
- 3 cups Cooked Brown Rice
- Cilantro (chopped)
- Lime slices (for garnish)
Add everything except the lentils, greens, and garnish items into your pressure cooker pot. Stir everything around to get it nicely mixed together.
Add lentils on top and press them down with your hand - DO NOT STIR THEM IN. They’ll sink to the bottom and you’ll get a burn warning on your instant pot and it’ll just mess up the whole thing. Trust.
Cook on the manual setting for 5 minutes and then quick release it.
Stir everything together and mash to thicken. Stir in greens and stir until they’re softened.
Serve on top of a bed of grains and garnish with the cilantro and lime. Smash it into your face!!!
Add everything except the lentils, greens, and garnish items into a medium sized pot. Stir everything around to get it nicely mixed together. Bring the pot to a boil and then simmer 25-35 minutes until the lentils have softened.
Stir everything together and mash to thicken. Stir in greens and stir until they’re softened.
Serve on top of a bed of grains and garnish with the cilantro and lime. Smash it into your face!!!
Serving Size 1 bowl
Servings 4
- Amount Per Serving
- Calories 373kcal
- % Daily Value *
- Total Fat 5.1g8%
- Saturated Fat 1.9g10%
- Sodium 965mg41%
- Potassium 680mg20%
- Total Carbohydrate 69.2g24%
- Dietary Fiber 14.2g57%
- Sugars 8.9g
- Protein 13.9g28%
- Calcium 9 mg
- Iron 26 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
