Ⓥ 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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Ⓥ Peanut Pumpkin Thai Curry Ⓥ

I've only made this once but I thought it was good enough to share immediately. ;) Next time I make it I'll try to make the measurements better for a larger serving instead of a single, but it's great if you have bits and pieces and are making dinner for one. Super easy, quick, creamy and delicious! An explosion of flavours to tantalize your tastebuds! 

Peanut Pumpkin Thai Curry

1 tsp Red Curry Paste

1/2 cup Pumpkin Puree 

1 Tbsp Peanut Butter

1/2 cup Coconut Milk Beverage (not the canned stuff)

1/4 block firm Tofu, cubed 

1 Tbsp Tamari

1/4 cup Vegetable Stock

1/4 tsp Ginger, ground 

1/4 tsp Cumin, ground

Black Pepper to taste

Cauliflower, Broccoli, spinach, or any other veggies you want to add

In a medium sauce pan, sauté the tofu in the tamari, curry, and spices until it browns a bit. Add the remaining ingredients, minus the vegetables, and cook over medium heat for 5 minutes. Add the veggies and cook another 5-10 minutes or until the veggies are tender. Slowly add the coconut milk, and add more or less to get your desired consistency. 

Serve over rice or quinoa. 

Makes 1 large serving or two small 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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Ⓥ Vegan Kitchen: Potato Pea Curry! Ⓥ

Here's a new lovely curry recipe for my lovelies. This makes a lovely dish, especially if you can get your potatoes and peas from your own garden or locally! It makes a lovely dish either way and is a milder curry for the spicy sensitive. 

Pure goodness! 

Potato Pea Curry

1-2 medium Sweet Potatoes or regular Potatoes, cut into small chunks

1 cup Peas

1 1/2 Tsp Red Curry Paste*

1 tsp Garlic Powder

1 tsp ground Ginger

1/2 tsp Paprika

1 tsp Garam Masala

1/4 cup Vegetable Stock/Broth

2 Tsp Tamari or Soy Sauce

1/2 tsp Salt

1/4 cup Red Lentils (+ 2 cups Water)

1/4-1/2 cup Coconut Milk (beverage kind, not canned kind)

1 tbsp Coconut Oil

1 can Chickpeas (drained and rinsed)(optional)

Optional; ground chilies (if you like it extra spicy) 

*depending on what brand of curry paste you use will depend on how much you want to add, and depends on how spicy you like your curry. This curry is milder. 

In a large saucepan, sauté the spices and curry with the chopped potatoes on medium-high heat for a minute and then add the broth, lentils and water. Simmer on medium heat. Once the potatoes are tender and the lentils get softer (around 15 minutes), add the peas, chickpeas, coconut milk and cook another ten minutes.  

Add more liquid if necessary and you can play around with other veggies, spices, etc if you desire. 

Serve over rice or quinoa. 

Makes about 6 servings. 

Enjoy! 

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Ⓥ Vegan Kitchen: Lentil Curry! Ⓥ

Another curry recipe for you because I love curries and I think that everyone should. ;) Healthy, spicy, yummy! The lentils add a wonderfully creamy texture, just make sure you cook them long enough that they dissolve into your liquids.

This may take some time to make but the actual preparation is easy and you don't have to do much except stir it every so often. I like to dance around the kitchen while I keep an eye on things. ;) 

Lentil Curry

1 medium Sweet Potatoes, cut into small chunks

2-3 medium Carrots, thinly sliced

1 head of Broccoli 

1/2 cup Red Lentils

1 400ml can Coconut Milk

1 can Chickpeas (drained and rinsed)

1-2 Tbsp Yellow Curry Paste*

1 cup Vegetable Stock/Broth 

1-2 cups Water

1 Tbsp Tamari

1/4 tsp Cumin

1/4 tsp Black Pepper

3/4 tsp Salt

1 tsp Garlic Powder

*depending on what brand of curry paste you use will depend on how much you want to add, and depends on how spicy you like your curry. We make it pretty spicy but not overpoweringly so. You'll definitely have to play around with whatever curry paste you use. My favourite by far is the Namjai brand. :)

In a large saucepan, sauté the sweet potatoes and carrots on medium-high heat for a couple of minutes. Add in the curry paste and spices and sauté another minute. Add in the lentils, water, and vegetable broth and simmer on medium heat for about 40 minutes, stirring every so often so that it doesn't stick to the bottom of the pan. Add more water if necessary as the lentils soak it up. Add in the coconut milk and remaining ingredients and simmer another 15-20 minutes of low-medium heat, until you can easily poke the sweet potatoes with a fork and the lentils have become extra soft. I never measure the water I add so if it looks like it needs more then add more. 

The curry sauce is usually nice and creamy but has a fairly thin consistency. Serve over cumin-spiced rice or quinoa! 

Makes about 4 servings. Enjoy!

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Ⓥ Vegan Kitchen: Curry Almond Broccoli Stir Fry! Ⓥ

A new recipe I tried and played with recently that is super easy, quick to make, and absolutely splendid! :)

Curry Almond Broccoli Stir Fry:

Stir Fry Sauce:

1 tbsp Rice Vinegar

2 tbsp Tamari (or soy sauce)

1 tbsp sesame or other oil

2 tsp ground Ginger

1-2 tbsp Olive Oil

1/4 cup Almonds, chopped

1 tbsp Green Curry Paste*

2 cups Broccoli

Other veggies of your choice (I like this recipe with chopped Zucchini and Asparagus) 

*depending on what curry paste you are using may depend on how much you want to add. The one I use is super strong so I usually use under a tbsp. Adjust it to your desired liking. 

In a bowl, combine the rice vinegar, tamari, sesame oil, and ginger. 

In a wok or saucepan, toast the almonds in the heated oil on medium-high heat. Stir frequently for one to two minutes, or until lightly browned. Add curry paste to taste and stir. Add the broccoli and veggies and stir fry for a couple minutes until the veggies are tender. Toss in the stir sauce for a minute and then serve! 

Goes great over Quinoa or Brown Rice.  

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Ⓥ Vegan Kitchen: "Butter" Chickpeas! Ⓥ

Another one of my favourite recipes for you. :) Packed full of flavour and goodness! And pretty quick and easy to make! 

"Butter" Chickpeas:

1-2 medium Sweet Potatoes, cut into chunks

1 Tbsp Oil

1 tsp Garlic Powder

2 tsp Curry Powder

1 tsp Green Curry Paste

2 tsp Garam Masala

1 tsp Ground Ginger

1 tsp Cumin

1 tsp Salt

dash of Tamari

2 tsp Vegan Margarine (I use Earth Balance)

1 can Chickpeas (drained and rinsed)

1 can Crushed Tomatoes

2/3 cup Rice Milk (or other unsweetened vegan milk)

Veggies of your choice (I like Broccoli & Cauliflower)

*depending on what curry powder and paste you are using may depend on how much you want to add. Generally this recipe isn't overly spicy so you can adjust it to your desired liking. 

In a medium pot, boil the sweet potatoes until almost cooked. 

While potatoes are boiling:

Add oil and spices in a large saucepan and cook for a minute on medium heat. Add the chickpeas and sauté another couple minutes. Add remaining ingredients and simmer for about 10 minutes, stirring occasionally, adding in the sweet potatoes at the end. Cook until veggies are tender and the sweet potatoes are fully cooked.  

Serve over rice or quinoa! 

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Ⓥ Vegan Kitchen: Yellow Coconut Curry! Ⓥ

I am obsessed with curries, I don't think I could live without them. Creamy spicy wholesome yumminess! I've been trying to perfect this recipe for a while and felt that I needed to do that before finally sharing one of my favourite recipes with all you lovelies. Well, I may tweak it some still but for now this is pretty darn delicious!   

Oh, and it may look like a lot of ingredients, but it's only because there are lots of spices, which in my opinion, every kitchen should already have. ;) And it's super easy and quick to make! 

Yellow Coconut Curry

1-2 medium Sweet Potatoes, cut into small chunks

2-3 medium Carrots, thinly sliced or grated

Veggies of your choice (I like any combination of Broccoli, Cauliflower, Red Peppers, Zucchini, Spinach)

1 14oz can Coconut Milk

1 can Chickpeas (drained and rinsed)

1 1/2 Tbsp Yellow Curry Paste*

1/4-1/2 cup Vegetable Stock/Broth (depending how thick or thin you want the sauce)

2 Tbsp Tamari

1 Tbsp Agave (or other sweetener)

1/4 tsp Cumin

1/4 tsp Black Pepper

3/4 tsp Salt

1 tsp Garlic Powder

1 tsp groung Ginger

4 Lime Leaves (fresh is best but I have used dried ones too)

1 stalk fresh Lemongrass (or again you can use dried, use about a Tbsp)

1 Tbsp Creamed Coconut (+about 1 Tbsp water)

Optional; ground chilies (if you like it extra spicy) 

*depending on what brand of curry paste you use will depend on how much you want to add, and depends on how spicy you like your curry. We make it pretty spicy but not overpoweringly so. You'll definitely have to play around with whatever curry paste you use. My favourite by far is the brand pictured. :)

In a large saucepan, sauté the sweet potatoes and carrots on medium-high heat for a couple of minutes. Add in the curry paste and spices and sauté another minute. Add in the Coconut milk, stirring it in as you do so, and the rest of the ingredients (start with 1/4 cup of the vegetable broth) except for the creamed coconut. Simmer on medium heat for about 15 minutes, until the veggies become tender and you can easily poke the sweet potatoes with a fork. Add more vegetable stock if you're like me and add a ton of veggies in there and want more sauce. Add the creamed coconut at the end and a little more water if needed. 

The curry sauce is usually nice and creamy but has a fairly thin consistency. 

Makes about 6 servings depending how big of portions you serve. ;) 

Goes great on top of rice or quinoa! Enjoy! 

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