Spicy Vegan Curry

Three words: SPICY VEGAN CURRY. What more could you want? This was so good! and very spicy. AAAAND husband approved. I served this over farro but was really envisioning it over cauliflower rice..just ran outta time to make some!

serving size: 6 servings

What you need:

• 1 yellow onion, diced
• 1 tablespoon olive oil
• 3 teaspoons minced garlic
• 1 block of firm tofu, pressed and cubed
• 1 sweet potato, diced
• 1 eggplant, cubed
• 1 can of chickpeas, drained
• 1 can of unsalted, diced toamotes
• 2 cups of packed spinach
• 2 cups of veggie broth
• 1 cup of water
• 1 teaspoon coriander
• 1/4 teaspoon cinnamon
• 3 teaspoons cumin
• 1/4 teaspoon cayenne
• 1.5 teaspoons garam masala
• 1.5 teaspoons curry powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon chili powder
• 1 teaspoon chili in adobo sauce
• 1 teaspoon paprika

What you need to do:

1. Heat olive oil and saute onion until translucent, about 3 minutes over medium high heat
2. Add in garlic, tofu and sweet potatoes and cook about 10 minutes or until tofu is crispy and brown
3. Add in your water and broth, then add in your eggplants, chickpeas and diced tomatos
4. Next, add in all your spices and stir well
5. Bring everything to a boil, then reduce heat and simmer for about 30-35 minutes or until sweet potatoes are cooked
6. Add in your spinach and cook another 1-2 minutes until wilted
7. Serve over rice, farro, quinoa and enjoy!

Grilled Curry Chicken Flatbread

This came together fast and was so tasty! I adapted it from a Cooking Light recipe but changed a bunch of things around. I don't normally cook with curry powder and I don't know why I don't because it is so delicious! This is really filling and topped with veggies and a great yogurt sauce.

Serving size: I'd say about 2 flatbreads? 

What you need:

• 1/2 cup shaved carrot
• 2 teaspoons grated fresh ginger
• 1/2 cup rice vinegar 
• 1 teaspoon coconut sugar
• 1.5 teaspoons curry powder
• 1/2 teaspoon turmeric
• 2 tablespoons avocado oil
• 1/2 cup plain yogurt 
• 2 teaspoons honey
• 1/2 teaspoon salt
• Pinches of garlic powder, curry, turmeric, salt and onion powder for chicken breast
• 2 cups chicken breast, diced
• Kale
• Fresh cilantro
• Chopped peanuts
• Whole wheat pitas

What you need to do:

1. Combine carrots, ginger, vinegar, 1/4 cup water and sugar. Bring to a boil then remove from heat
2. Combine curry, turmeric and 1 teaspoon oil in a microwaveable bowl and cook 30 seconds
3. Add in yogurt, honey and salt
4. Heat a pan with 1 tablespoon avocado oil and sprinkle your diced chicken with curry powder, turmeric, salt, garlic powder, onion powder and a dollop of the yogurt mixture.
5. Cook chicken about 12 minutes or until cooked throughout.
6. Heat a pan with 1 tablespoon avocado oil 
7. Wait til the oil is shimmering then place pitas in and cook til char marks start showing
8. Assemble! Top pita with yogurt mixture, chicken, kale, chopped peanuts and carrot mixture. Top with kale and cilantro
9. Enjoy!