Quick & Easy Vegetarian Curry {15 minutes}

This quick and easy vegetarian curry is loaded with chickpeas, spinach, green peas and plenty of warm spices for a bright, beautiful and flavorful dinner!

I am And then excited for this week!

My husband and I had our x-yr wedding ceremony last autumn, but I was out of town and besides some sugariness cards, we didn't really celebrate.

We were waiting.

And the look is about over!

In just a couple of days we are heading to Republic of costa rica for a long weekend of sun and fun! I started packing yesterday crusade I'thousand just so excited for this trip!

We've got a awning nix line tour planned, a volcano hike, sunset tubing and sunset horseback riding. Plus lots of beach and pool time and merely some quality time together to reconnect and rejuvenate. ❤️

Ahhh, is it time to board the plane yet considering I am READY!

But alas, I must exist patient a lilliputian longer. Then before all that, let's talk about today's deliciousness. 😋

Today I'm sharing with you a new favorite meatless Monday dinner.

My quick and easy vegetarian back-scratch is bright, beautiful, full of flavor and has tons of freshness. 💚

It's easy enough for a weeknight just also so satisfying.

And it's perfect for a lightened upward meal hither in January. 👍 (See my black bean tacos and easy chickpea burgers for another bean-based meatless meals. This crispy soy marinated tofu is a go-to as well. Or slow cooker vegetarian curry for a different and hands-off take on this meal.)

Today'due south vegetarian back-scratch is made without kokosnoot milk. I've had curry with it and I like that likewise, but this is just my piece of cake get-to with ingredients I always have on hand.

(But if yous want to use kokosnoot milk to make this vegan, I've got details for you on that in the notes. It's naturally gluten-free equally is.)

And just like my quick chicken curry that this is based on, it's maybe not traditional and maybe not super accurate, simply I'1000 OK with a few shortcuts that get dinner on the table and however have ALL the keen flavor!

Notes on this quick and easy vegetarian curry:

• The toppings here are optional, just I highly recommend you pick at to the lowest degree a couple of them! The herbs and the lime juice add such great freshness, and the peanuts requite it a really great crunch factor.
• My hubby usually adds some grilled or rotisserie chicken to his, and then if you have non-vegetarians, that's an easy pick.
• If you want to use coconut milk in place of the Greek yogurt and milk, you can. Just substitute a 13 oz. tin. You may need to add a couple of tablespoons of your flour of choice and permit the mixture simmer for a little longer to help the curry thicken.
• Nosotros love this veggie back-scratch served over steamed brown rice, simply basmati rice, couscous and fifty-fifty cauliflower rice would all be groovy here!

Oh, and also, I've never had an upshot, but some people practice have problems with milk or yogurt curdling when they add it to a curry.

Milk and yogurt tin can curdle if it heats too speedily, or if it comes to a boil. You may desire to lower your heat or briefly remove the pan from the stove when y'all add these ingredients to help foreclose curdling.

Here'due south to more flavor in less time. 👊

(Oh, and because of our trip, I'1000 taking the rest of the week off. But I'll make information technology up to y'all with an extra recipe adjacent week!)

Relish!

XO,

Kathryn

P.Due south. Looking for other vegetarian recipes? Check these out:

• Vegetarian quinoa chili (Family unit Food on the Table)
• Vegetarian zucchini meatballs (Shugary Sweets)
• Stuffed butternut squash with quinoa, mushrooms and spinach (Family Food on the Table)
• Healthy vegetarian Mexican lasagna (A Mindfull Mom)
• Mediterranean chopped salad (Family unit Nutrient on the Table)

Prep Time 5 minutes

Melt Fourth dimension x minutes

Total Time 15 minutes

Ingredients

• 2 teaspoons extra-virgin olive oil (or coconut oil)
• 1 pocket-size yellow onion, chopped
• ii cloves garlic, minced
• 2 teaspoons curry powder
• 1 (fourteen.5 oz.) can diced fire-roasted tomatoes, drained
• 3/4 cup evidently Greek yogurt (I apply nonfat)
• i/2 cup milk of choice
• 1/ii teaspoon kosher table salt
• 1/iv teaspoon black pepper
• 1/viii teaspoon cayenne pepper (optional)
• one (15 oz.) can chickpeas, rinsed and tuckered
• 2 cups fresh infant spinach
• 1 cup green peas (thawed, if frozen)

Optional toppings

• Chopped cilantro or parsley, chopped peanuts, sliced green onions, squeeze of fresh lime juice

Instructions

Heat olive oil in a big skillet over medium heat.

Add onion and sauté for iv-5 minutes, until softened. Add garlic and sauté another 30 seconds.

Stir in back-scratch pulverisation, diced tomatoes, Greek yogurt and milk. Flavour with salt, pepper and cayenne, if using.

Bring to a simmer and cook for 2-3 minutes, until slightly thickened.

Stir in chickpeas, spinach and peas until warmed through and spinach is slightly wilted, 1-2 minutes.

Serve hot with desired toppings

Notes

If you desire to use coconut milk instead of the Greek yogurt and milk, just substitute a 13.five oz can. You may need to add 1-2 tablespoons flour of selection and let the mixture simmer for longer to help information technology thicken.

Some people have an issue with curdling. Milk and yogurt tin can curdle if information technology heats too quickly, or if it comes to a boil. You may want to lower your heat or briefly remove the pan from the stove when you add these ingredients to help prevent curdling.

The toppings here are optional, but I highly recommend yous selection at least a couple of them! The herbs and the lime juice add such great freshness, and the peanuts requite it a actually great crunch factor.

My husband usually adds some grilled or rotisserie chicken to his, so if you lot take not-vegetarians, that'south an easy option.

Nosotros love this served over steamed brown rice, merely basmati rice, couscous and even cauliflower rice would all be keen here!

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 309 Full Fatty: 11g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 5mg Sodium: 584mg Carbohydrates: 41g Cobweb: 11g Saccharide: 16g Protein: 14g

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Source: https://www.familyfoodonthetable.com/quick-easy-vegetarian-curry-15-minutes/

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