Clean Eating Vegetable Curry Recipe

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This clean eating vegetable curry could totally be my new favorite dish.

I’ve been plant based for about six months now. So far so good! But I do find that it’s much easier for me to fall into a rut. It’s been an interesting balance trying to find foods I can eat and that Mini Chef will actually eat. Add to that the fact that I’m also avoiding gluten at the moment and it makes dinner time a serious challenge.

As I write this, Mini Chef is on a week-long school trip, leaving me at home to eat whatever the heck I want. While I miss him terribly (yes, I was ugly crying when he left), I am using this week to really dive into trying new things. Foods that I like and don’t have to share!

Clean Eating Vegetable Curry Recipe

This one turned out amazing! I’m pretty sure it will become a staple on the weekends when Mini Chef is with his dad. Yum!!

RECIPE NOTES:

  • When this is first finished cooking, the spice is over the top. Let it sit for a few hours and the spice will calm down. It’s still a spicy dish though, FYI.
  • Make sure your potatoes are cooked through. That’s how you know it’s done.
  • Serve over brown rice, pasta or even quinoa!

 

YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:

Copyright Information For The Gracious Pantry

CLEAN EATING VEGETABLE CURRY RECIPE:

Clean Eating Vegetable Curry

A deliciously spice curry you can enjoy over rice or even pasta!

  • 28 oz. can diced tomatoes ((no sugar added))
  • 2 cups diced potatoes ((1/4" dice))
  • 1/2 cup sliced carrots
  • 1/2 cup chopped red onion
  • 12 oz. package riced cauliflower
  • 6 medium garlic cloves
  • 2 tbsp. curry powder
  • 1 tsp. ground cumin
  • 1 tsp. ground turmeric
  • 1 tsp. ground ginger
  • 2 cups cooked chickpeas ((if canned, drain and rinse))
  • 13.5 oz. can light coconut milk
  • 1 cup golden raisins

  1. In a large skillet or pot, combine the diced tomatoes, potatoes, carrots and onions and bring to a strong simmer.

  2. Add in the riced cauliflower and spices as well as the coconut milk and cook until all the vegetables are cooked through.

  3. Stir in the coconut milk and chickpeas.

  4. When everything is completely cooked through, turn off the heat and stir in the golden raisins.

  5. Serve over a bed of brown rice.

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

The post Clean Eating Vegetable Curry Recipe appeared first on The Gracious Pantry.



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