Quick Vegetarian Cauliflower Chickpea Curry

Quick Vegetarian Cauliflower Chickpea Curry

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

Ingredients

  • - 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)

Preparation

  • 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.
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Kale Tofu Chickpea Curry

Kale Tofu Chickpea Curry

Life is busy these days for us so quick meals are essential. Kale tofu chickpea curry is a quick and easy weekday dinner. From start to finish, it can be on the table within 15 mins. Really. It is that quick.

Especially if you have a rice cooker that you can make rice in the morning. I resisted buy one for the longest time as I felt I didn’t need another kitchen gadget, but as I moved towards plant-based I was cooking a lot of rice. Worth an investment as a rice cooker can make oatmeal and other grains. Helpful if you are plant-based. When I made the decision I went with the Zojirushi NS-LGC05XB Micom Rice Cooker & Warmer, 3-Cups after tons of research. A good rice cooker is pricey, but well worth it.

My guys aren’t fans of kale so that fact they like this curry says something. I like to get Lacinato Kale, but I think any type of kale will do. I like to visit my local farmers market or natural grocery stores. I’ve used frozen chopped kale, too, when I’m in a rush and don’t have fresh kale on hand.

The other ingredients that make up this dish are chickpeas, diced tomatoes, coconut milk, squeezable ginger, firm tofu, tamari, and curry powder. For the longest time, it get the water out of the tofu I used a Dutch Oven on top of the tofu and it worked, but I was always afraid it was going to tumble off. So I gave in and got a tofu press. I know, I know, another kitchen gadget, but it really makes a difference in how well the tofu turns out.

This recipe is adapted from one of my favorite vegan authors from The Happy Pear. Love this kale tofu chickpea curry? Try these curries.

 

Kale Tofu Chickpea Curry

Ingredients

  • 1 can chickpeas drained and rinsed
  • 1 can diced tomatoes
  • 1 can coconut milk
  • 1 bunch of scallions
  • 2 tsp squeezable ginger
  • 2 tbsp oil
  • 1/2 tsp salt
  • Block Firm tofu
  • 2 tbsp of tamari
  • Bunch of Kale
  • 2 Tbsp Curry powder
  • Pinch of chili flake – optional leave out if you prefer less heat

Preparation

  • - Drain and dry the tofu to remove any moisture, chop tofu into bite size pieces.
  • - De-stalk the kale and roughly chop the leaves and the scallions.
  • - Heat a little oil on a high heat, when hot add the tofu and cook for 2-3 minutes until browned then add 2 tbsp of tamari to the pan along with the scallions, kale and ginger and 1/2 tsp of salt, reduce the heat a little and cook for 1-2 minutes, until the kale starts to wilt
  • - Add the curry powder and chili flake, stirring to coat all the tofu and veg.
  • - Add the coconut milk, diced tomatoes and chickpeas bringing to a boil and reduce to a simmer for a few minutes.
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Black Bean Quesadillas

Black Bean Quesadillas

Lazy Meals

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?

 

 

Black Bean Quesadillas

Ingredients

  • - 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   

Preparation

  • - 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.
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Six Ingredient Sausage Gnocchi Soup

Six Ingredient Sausage Gnocchi Soup

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

Ingredients

 

Sausage Gnocchi soup ingredients

 

  • 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

Preparation

 

Sausage Gnocchi soup browning sausage

 

  • 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

Ingredients mixed for sausage gnocchi soup

Lazy Weekend Dinners

Lazy Weekend Dinners

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.

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