I love curry, but you guessed that right? I make curry at least 3 times a week. We love it. Spinach and Butter Bean Curry is another quick and simple curry. I can make this curry in a hurry. It can be on the table in 15 minutes. I make my rice in the rice cooker in the morning, but if I haven’t make rice then naan works well with it as it is a soup-like curry. Dunk that naan in the goodness.
Curries are daunting to people but they are simple dishes to make once you have the basic ingredients. Stock your spice cabinet with the following which forms the basics for any curry you’ll make: mild curry powder, turmeric, ground cumin, cumin seeds, garam masala, and ground coriander. What’s great is that these ingredients are available in most grocery stores or online. Amazon is where I get my spices in bulk these days. While I love going to specialty shops, my schedule these days doesn’t allow me the time to go off on my shopping adventures. So give it a try.
My pantry is always stocked with baby potatoes, canned coconut milk, canned lentils, and different kinds of canned beans and tomatoes. Rice, lentils, and pasta, too. And in my fridge always has baby spinach as well as minced ginger, minced garlic, cauliflower, red peppers, carrots, and cilantro. All of these can make a curry, but a lot of other things.
Spinach and Butter Bean Curry is a handful of ingredients. Canned butter beans, canned diced tomatoes, baby spinach, minced ginger, green onions, canned coconut milk, curry powder, and ground cumin. This recipe only calls for the green part of the green onion. What I like to do is put the rest in a jar with water and the green part regrows.
The lads at The Happy Pear are my go-to for lots of great plant-based recipes which I modify to make it even easier for us in the US. Looking for more curries like the Spinach and Butter Bean Curry? Click here.
Spinach and Butter Bean Curry
- 1 can butterbeans, drained
- 1 cup green beans
- 200 grams oyster mushrooms
- 2 tablespoons tamari
- 6 scallions/green onions green part only
- Dash of crushed red pepper
- 1 tablespoon minced ginger
- 1 cup baby spinach
- 1.5 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 can coconut milk
- 150 ml water
- 1 can diced tomatoes
- salt and pepper to taste
- 1. Finely chop the green part of green onions. Finely chop the oyster mushrooms and chop the green beans in half.
- 2. Drain and rinse the butterbeans.
- 3. Put a large pan on a high heat, add olive oil.
- 4. Add the ginger, crushed red pepper, and the scallion greens cooking for 1-2 minutes stirring.
- 5. Add the mushrooms and the green beans and cook for 3 further minutes.
- 6. Add 2 tablespoons of tamari and cook for a further minute.
- 7. Add spices cooking for a minute.
- 8. Add all the remaining ingredients to the pan and bring to the boil.
- 9. Bring to a boil then serve over rice.
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.
- 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
- - 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.
Yes, you read that correctly: slow cooker curry dump. Doesn’t sound very appealing, but this curry is yummy and a family favorite. It is my go-to plant-based curry for the slow cooker on busy days which seems to be every day as a restart my business. It is all about convenience these days and you can make this recipe year round. And the slow cooker provides it for me to make healthy, hot meals for us without fuss.
What makes this is a slow cooker curry dump is that there is minimal preparation for this meal. For me, all of the items in the recipe are pantry items like canned coconut milk, baby yellow potatoes, canned fire roasted diced tomatoes, squeezable mince ginger, frozen peas, and bottle minced garlic. I always have fresh cilantro in the fridge. So like my black bean quesadillas, I always have ingredients to make it on hand. When making this recipe you can add a can of chickens or if you have some extra veg, you can throw in some sweet potatoes, butternut squash, or eggplant. The base of the curry is the coconut milk, fire roasted tomatoes, curry powder, minced garlic, fresh ginger, salt, and cilantro.
I throw it all in the slow cooker. And to make life even easier, I make rice in the rice cooker. While I resisted in getting a rice cooker, I have to say how much I love it and it is used 2-3 times a week. I use it to make rice, but also porridge.
- - 1 13.5 oz can coconut milk
- - 2 T curry powder
- - 1 T minced garlic
- - 2T grated fresh ginger
- - 1 tsp kosher salt
- - 1 14.5 oz can fire roasted diced tomatoes
- - 2 handfuls of yellow baby potatoes halved or 2 large potatoes diced
- - 1 cup frozen peas
- - Chopped fresh cilantro
- 1. Combine all ingredients in the slow cooker
- 2. Cover and set to high
- 3. Cook 4-6 hours
- 4. Serve over rice
The slow cooker has saved the day many times over the past three months. Slow Cooker Chickpea Butternut Squash Curry has been to the rescue a couple times one. I kept buying butternut squash saying I’m going to make x or y, but then it just sits there in the fridge with the great potential to end up in the compost bin. It is a simple and quick recipe to throw in the slow cooker then forget about it until you need to make the rice or heat the naan.
Now back to my slow cooker saving the day. This year has flown by and I have been on it by the seat of my pants. Between managing a busy family, working at the lighthouse foundation, servicing my public relations clients, attending graduate school, and launching a new business, let’s just say cooking hasn’t been top of my action list. We are attempting to eat well while adding plant-based meals without resorting to pizza or Chinese delivery. And we have done that more than we would like to admit since September. The slow cooker provided us with hot wholesome meals after long days.
This recipe is made with simple ingredients, but packs a lot of flavor. It isn’t spicy nor sweet. Just a nice balance of flavors. Add rice or naan to round it out. I buy the pre-cut butternut squash. I have no patience to peel then cut one up so I do the pre-cut.
If you are looking to add more plant-based meals to your diet then this is a good one to start with since it is so flavorful.
Slow Cooker Chickpea Butternut Squash Curry
- 1 13.5 oz can coconut milk
- 2 T curry powder
- 1 T minced garlic
- 2T grated fresh ginger
- 1 tsp kosher salt
- 1 14.5 oz can fire roasted diced tomatoes
- 1 14.5 oz can chickpeas, drained
- 1 small butternut squash (about 2.5-3 lb), peeled and diced or sweet potato
- Chopped fresh cilantro
- Combine all ingredients except for cilantro in the slow cooker
- Cover and set to LOW
- Cook 8 hours
- Add chopped fresh cilantro
- Serve over rice
Indian Fried Cabbage and Peas Breaks the Cabbage Image
Cabbage. This vegetable has an image problem. Cabbage, like many vegetables, has a bad reputation. It has been cooked to death without much thought to flavor. It is known as dreary, boring veg that is served in gulags. It was a poor person’s food. Easily available and cheap. Plenty of butter and salt makes it ok to eat. Back in the day, spices were a luxury, but it is 2019 and spices are abundant. So let’s move away from cabbage boiled to mush. There are other ways to prepare cabbage where you will want to eat it. Without being threatened that there will be no dessert until you finish it.
Sometimes I just buy veg at Aldi on a whim and cabbage was my most recent purchase. I do like a challenge. I had an idea to use a recipe out of the Thug Kitchen for roasted cabbage, but I decided to go South Asian with a curry base. Indian Fried Cabbage and Peas breaks the cycle of bland and boiled. While it is soft, it is bursting with flavor and color. If you are trying to cut down on rice, then this is a good substitute in texture if you chop it finely enough. I used my food processor. It was efficient getting the pieces to a perfect size for quick cooking.
While I love kitchen gadgets, none of my kitchens have been big as well as moving a lot, I have had to be very selective with my gadgets. My Kitchen Aid food processor is twenty or so odd years old and I am glad I have it. It is a workhorse making hummus, sauces, and shredding veg. Gadgets have to have a purpose and used weekly for me to keep them in the kitchen or at all. Guess I am the Marie Kondo of kitchen stuff. My list of must-have for the kitchen is electric tea kettle, slow cooker, toaster oven, stand mixer, air fryer, and food processor. I do not own a hand mixer, an electric can opener nor juicer.
Fried Cabbage and Peas
Back to the Indian Fried Cabbage and Peas. This recipe was quick and simple. Cabbage, cumin seeds, coriander, paprika, salt, pepper, fresh ginger, and green peas. All should be pantry items. I use fresh ginger in a bottle. It is just great to have on hand ready to go into a recipe. Same with bottle minced garlic. All the flavor without the fuss.
While Indian Fried Cabbage and Peas can be the main dish if you add another veg dish such as Okra Tomato Curry. Instead of rice, I served this with Coconut Cilantro Curry Grilled Chicken.
Indian Fried Cabbage and Peas
- 1 Cabbage, shredded or finely chopped
- 2 tablespoons olive or veg oil
- 1 teaspoon cumin Seeds
- 1 inch ginger, grated or a tablespoon of squeezable ginger
- 1 teaspoon paprika
- 1 tablespoon coriander powder
- 1 cup frozen or fresh Green Peas
- Salt and pepper to taste
- Heat oil in a pan over med-high heat and add cumin seeds and ginger sautéing for a minute
- Add cabbage, paprika, coriander powder and salt mixing well
- Add 1/4 cup water.
- Cover the pan and cook for 8-10 minutes till the cabbage is tender.
- Add in the green peas and cook for another minute or too.
Delicious Coconut Cilantro Curry Grilled Chicken
Can’t say we had the best spring this year. Rainy, windy, and cold made me look for food from warmer places as our neck of the woods starts to come to alive. Often I ask myself when I’m planning a meal: where do I want to go? With spices and sauces, I can travel around the world. Lots of good ways to do that with spices and cooking techniques. So we started the grilling season off with a flavorful coconut cilantro curry marinade for chicken.
It just makes sense to blend spices, lime juice, coconut milk, cilantro, and salt. A blender or food processor comes in handy to have. Today I used it 3 times for different recipes. While I love kitchen gadgets. There are a couple of appliances I must have in the kitchen: slow cooker, electric tea kettle, Kitchen Aid Mixer, and the food processor. During the summer the food processor is used more to make sauces, dressings, and marinade. Pour the Coconut Cilantro Curry marinade into a Ziploc bag with the chicken. Best to let sit in the fridge for 2 or more hours for the flavors t to blend. If you are short on time then 60 minutes will do.
The outcome is fresh, light flavorful Coconut Cilantro Curry Grilled Chicken. It was moist. Almost melted in the mouth.
You can pair it with anything really. I had a cabbage in the fridge and made fried Indian cabbage and peas. It was a perfect combination. Using the food processor, the cabbage was sliced thin and when cooked it gave the texture of fried rice.
Coconut Cilantro Curry Grilled Chicken
- 4 to 6 chicken breasts
- 1 can regular or light coconut milk
- 2 Tbsp curry powder
- 3 Tbsp lime juice (2-3 limes)
- 2 Tbsp honey
- 1/2 bunch cilantro
- 1 tsp. kosher salt
- pepper to taste
- Place chicken breast filets into a large Ziploc bag.
- Add all marinade ingredients into a blender or food processor blending until smooth, then pour over the chicken and seal the bag.
- Keep bag in the fridge at least 2 hours before serving so the chicken has a chance to soak in the flavors.
- Place chicken filets on grill and discard excess marinade.
- Grill chicken over medium high heat until each side has nice grill marks and chicken is thoroughly cooked which is about 12 minutes.