Ⓥ Vegan Kitchen: Peanut Curry Creamy Pasta Ⓥ

This sauce is so rich, and creamy its heavenly! It's also super easy and quick to make, so double yay! This recipe is not too spicy but with a lovely little kick to it, while the flavour of the dish is subtle yet rich and delightful. 

This recipe came from a spontaneous whim of adding a little this and that while I wanted to make something I hadn't made before. I am super happy with the results and I think this will be another new favourite to my repertoire. 

As always: vegan, gluten-free, free of refined sugars and crap your body doesn't need. ;) 

Peanut Curry Creamy Pasta

1 cup tofu, crumbled

2 tbsp tamari

1 tbsp apple cider vinegar

1 tbsp lemon juice

1 Zucchini, chopped

Kale, Swiss Chard (or other greens of your choice)

1 can coconut milk (I use full fat by thai kitchen)

2 tbsp rice flour (or other flour)

1/4 cup pb

1 tsp red curry paste

1/4 tsp cumin

1/2 tsp ginger

1/2 tsp chili powder

1 tsp salt

1 tsp garlic powder

Water 

2 cups gluten-free pasta (or whatever pasta you'd prefer)

In a large saucepan, crumble your tofu, add the tamari, vinegar, lemon juice and curry paste and sauté for a few minutes so the tofu soaks up the flavour. 

While the tofu is sautéing, chop up your vegetables. Add the vegetables to the pot and sauté another couple minutes, stirring occasionally and adding a little water so nothing sticks to the pot. 

Add your coconut milk and simmer on medium heat for a few minutes. 

Add the spices, salt, and flour, and stir occasionally. 

Your sauce will start to thicken so add a little more water as needed to get your desired consistency of the sauce. 

Add the peanut butter, stirring, and once again adding more water if necessary. Simmer on low-medium heat until cooked. 

Boil your pasta at whichever point depending on how long it takes to boil (this will depend on what kind of pasta you use). Entire cooking and prep time for this recipe takes approx. 30 minutes. 

Add your cooked pasta into the sauce or serve as is so people can choose how much pasta and sauce they'd like. ;) 

Enjoy!! Makes approx. 4 large servings.    

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Ⓥ Coconut Lentil Pumpkin Gumbo Curry Ⓥ

There are so many wonderful things you can do with pumpkins! So put them to good use far after halloween! 

This recipe is thanks to my sister for this lovely creation! I finally got around to making this myself, with a few changes since my sister makes awesome food but doesn't tend to write down exact recipes for her creations. ;)

This is delicious and needs to be tried! Healthy, satisfying, oh so goooood! :)

Coconut Lentil Pumpkin Gumbo Curry

Olive Oil

2 tsp Red Curry Paste

2 tsp Yellow Curry Paste

2 medium-large Carrots, diced

1-2 Sweet Potatoes, chopped (or regular potatoes or yams)

2 cups Red Lentils

1 large can, or 2 small cans Pumpkin Puree (or half a large home-grown pumpkin)

1 can Coconut Milk

Kale, Swiss chard, broccoli, or any other veggies you want to add

1 Tbsp Tamari

1 1/2 tsp Salt

1/4 tsp Black Pepper 

1/2 tsp Cumin, ground

1/2 tsp Curry powder

touch of water, to thin it down

In a large sauce pan, sauté the carrots and potatoes in a bit of oil with the red and yellow curry paste. After a few minutes, add in the lentils, rest of the spices, tamari, and enough water to fill over the lentils and veggies--and to allow cooking reduction space. Let simmer on medium heat, stirring occasionally, adding more water if needed. 

Once the lentils are almost cooked, add in the pumpkin and the rest of your ingredients and continue cooking until all the veggies are cooked. 

Add more or less water to get your desired consistency. 

Serve over rice and enjoy! 

Makes a huuuuge batch! About 6 large servings. 

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