Vegetarian Cauliflower Chickpea Curry is the perfect starter curry
This is one of my favorite vegetarian curries. Vegetarian Cauliflower Chickpea Curry is a quick and simple with two handfuls of ingredients. Perfect for a busy weekday meal. And it is a perfect starter curry for folks who have never made an Indian meal before. Or a great Meatless Monday dinner.
All the ingredients can be found in your local grocery store. Many you have already in your pantry: onions, canned chickpeas and tomatoes. Or you should. But that’s for a different post that I should write about what should be in your pantry to make quick, easy, and healthy meals with only a 15 minute stop at the grocery to pick up fresh veggies or herbs.
Back to this easy curry. It is an old stand-by. I service it with other Indian dishes such as Lazy Veggie Korma, homemade samosas, or slow cooker butter chicken if you want a feast or serving a crowd.
Quick Vegetarian Cauliflower Chickpea Curry
- - 1 tablespoon olive oil
- - 2 teaspoons of yellow curry powder
- - 1 medium yellow onion,
- - 1 teaspoon grated ginger
- - 1 15-ounce can, rinsed and drained
- - 1 head cauliflower, cored, florets separated
- - 1 15-ounce can petite diced tomatoes
- - 1 teaspoon Kosher salt
- - Generous turns of the pepper mill
- - 1 bay leaf
- - 1/2 cup water
- - Bunch chopped cilantro (leaves and young stems)
- Heat oil in a Dutch oven over medium heat.
- - Add curry powder letting cook until fragrant.
- - Add the onion then sauté until softened.
- - Add ginger, chickpeas, tomatoes, cauliflower, bay leaf, salt, pepper, and water.
- - Bring to a simmer then lower the heat and cover.
- - Cook 20 minutes until the cauliflower is tender.
- - Mix in cilantro.
- - Serve with naan or rice.
We all have them. The meal that is your go-to dinner when no one feels like cooking, didn’t go to the grocery store, or don’t want to order delivery. For us, it is black bean quesadillas. We can always count on them filling out bellies quickly and easily. It is a simple and quick meal made in 15 minutes with a handful of items I always have on hand:
- minced garlic
- canned black beans
- canned tomatoes with green chiles
- canned “Mexican” corn
- fresh cilantro
- shredded cheddar cheese
- flour tortillas
I do my best to keep my pantry stocked and fridge filled with essential fresh veg for moments listed in the previous paragraph. I always have a bottle of minced garlic, limes, and fresh cilantro in the fridge since I cook them with 3-4 times a week. I don’t know if flour tortillas go off, but they seem to last forever and we haven’t die yet.
Kitchen Tip: To keep herbs fresh put trimmed herbs in a jar filled with cold water, put a plastic bag over it, and keep in fridge changing the water every 3 days or so.
The key to lazy meals is knowing what works for you and building your pantry around it. Our schedules are hectic though we try to keep them in check. There are days dinner is the last on my mind and having a list of go-to meals I can throw together in 15 is wonderful. Take out is great, but it does take a toll on your waistline and wallet.
Back to our go-to meal of black bean quesadilla which was based on a recipe from Real Simple magazine from years ago and has evolved. It is flexible as to how you make it. It is what I call a drain and dump meal. I like to add a splash of lime juice just to the bean mixture for a zing. We add cheese, but it tastes nice without cheese making a good vegan meal.
Looking for other quick meals? Have a look here.
What’s your go-to meal?
- - 1 tablespoons minced garlic
- - 1 can black beans
- - 1 can tomatoes with green chiles
- - 1 can "Mexican" corn
- - Handful fresh cilantro
- - 2-3 handfuls shredded cheddar cheese
- - 4 flour tortillas
- - Preheat broiler.
- - Heat pan with a splash of olive oil.
- - Drain and rise black beans and corn. Add tomatoes on top.
- - Chop cilantro.
- - Add garlic to pan cooking for a minute or until brownish.
- - Add black beans, tomatoes, corn, and cilantro to pan cooking for 5 or so minutes.
- - Using a slotted spoon arrange bean mixture on to tortillas topping with cheese then folding into a half-moon shape.
- - Broil until cheese is melted or until slightly browned.
6 Ingredient Sausage Gnocchi Soup in 20 Minutes
Do not open a can of soup tonight when you can make this six ingredient Sausage Gnocchi soup! This recipe beats canned soup any day for taste and connivence. While you will still need a can opener, you will not need a chopping board. The beauty of recipe is that it is so simple to make. And often out of items in the pantry. Always good to have canned tomatoes, frozen veg, broth, and pastas in the pantry. It makes for quick and easy soups.
Sausage Gnocchi soup is one of these go-tos for super quick meals when you are on the move. It is great for nights where you need hot, filling food between schoolwork and soccer matches. The recipe is forgiving. You have add different kinds of broths. You could use turkey sausage instead of pork. Even mild sausage over hot. Different cans of tomatoes. If you don’t have gnocchi, then swap out another pasta. It is up to you and it will all taste good.
I prefer hot Italian turkey sausage, it is not easily found where I live. So I use the hot Italian pork sausage. Both work well. I like using beef broth in this recipe; because, it gives the broth with the canned Italian tomatoes a richness while hot Italian sausage brings some heat. While it is quick dump and bring to a boil soup, it is best to start it earlier allowing the flavors to blend waiting the last moment to put in the gnocchi. Sometimes if you leave the gnocchi in there too long, it gets a gummy texture.
Enjoy this simple and satisfying soup on a busy fall evening when everything is going on.
6 Ingredient Sausage Gnocchi Soup Recipe
- 1 package of hot Italian sausage
- 4 cups water
- 1 16-oz package gnocchi
- 2 14-oz cans beef broth
- 2 14.5-oz cans Italian-style tomatoes
- Grated fresh Parmesan cheese
- Remove the castings from the sausage.
- Heat large Dutch oven over medium heat.
- Cook sausage until it is brown and crumbled.
- Add water, gnocchi, broth, and tomatoes.
- Bring to a boil then simmer on low for 15 minutes.
- Serve with grated fresh Parmesan cheese
We spent the weekend outdoors enjoying some beautiful weather. Often after spending the day outside and away from home, we opt for really simple and quick meals.
While driving back from a state park, we stopped at a grocery store and picked up finger food for dinner: French bread, Brie, Little Smokies, and sushi.
As we lounged on the couch watching PBS “Nova,” we nibbled on a feast.
Superb way to end an active day.
– Posted using BlogPress from my iPhone
Good for the Soul: Homemade Chicken Soup
Most of us growing up when we were sick, soup was what we ate. And the top choice was some form of chicken soup. Campbell’s Chicken Noodle soup from a can was in our cupboard growing up. While my Mom was a good cook and did make soup, I don’t remember her ever making a chicken soup. I do make a couple of soups such as Slow Cooker Thai Chicken Rice Soup, but never the traditional chicken soup.
Not that this recipe is very traditional. I’ve made it with some healthy flu fighting ingredients such as garlic, ginger, turmeric, fresh herbs, and orzo pasta. It is a step-up from canned soups. This is a quick and simple recipe. There are the traditional ingredients of onion, celery, carrots, chicken, and chicken broth, but the addition of the garlic, ginger along with fresh rosemary and thyme kicks it up with a more complex flavor.
Now if you are sick with cold, flu, or stomach bug, a more complex flavor may not be what you are going for, but instead something warm and liquid to fill your belly. And that’s fine, but just because you are sick doesn’t mean your taste buds should suffer or the people you share meals with.
Make a big pot of this homemade chicken soup with orzo pasta, it will become a family favorite.
- 1 tablespoon olive oil
- 6 cloves of garlic, minced
- 1 yellow onion, diced
- 2-3 large carrots, thinly sliced
- 2-3 celery stalks, roughly chopped
- 1 tablespoon fresh grated ginger
- 1 teaspoon ground turmeric)
- 6-8 cups low sodium chicken broth
- 1 pound boneless skinless chicken breast
- 1 teaspoon freshly chopped rosemary
- 1 teaspoon freshly chopped thyme, stems removed
- 1 teaspoon salt
- Freshly ground black pepper
- 1 cup small pasta
- 2/3 cup frozen peas
- - Place a large dutch oven over medium high heat and add in oil. Once oil is hot, add in garlic, onion, carrots and celery; cook for a few minutes until onion becomes translucent.
- - Next add in grated ginger and turmeric. Sauté for to let the spices cook a bit for about 30 seconds, then add in chicken broth, chicken breast, rosemary, thyme, salt and pepper.
- - Bring soup to a boil, then stir in pasta. Chicken should be covered with broth.
- - Reduce heat to medium low and simmer uncovered for 25 minutes or until chicken is fully cooked.
- - Once chicken is cooked, remove then shred the chicken with two forks. Add chicken back to pot then stir in frozen peas. If the soup is too thick then add more broth.