When the cupboards are bare and there is almost nothing in the house to eat because the next day is grocery shopping day, our go-to dinner is curried vegetables. Here’s the quick play by play for a delicious and filling dinner in less than 30 minutes.
Directions:
Tomatoes, Onions, Chick Peas
-Melt 1 tbsp coconut oil over low heat in a skillet
-Add chopped tomatoes, diced white onions, and garlic to taste (We use lots of garlic at least 4-5 cloves or use the pre-chopped jarred garlic.) Saute all ingredients until the onions have turned translucent. Add a can of chick peas.
-Flavor with yellow curry powder, turmeric, and black pepper. A little sea salt never hurts either. Use a lot of curry and turmeric. Enough that all the vegetables are a nice yellowed hued and there is a sweet fragrant aroma starting to fill the kitchen.
– Next add carrots, spinach, and rainbow chard. That’s what we keep in the house, but any vegetables would be good here as long as they don’t need a long time to saute. If so, add them in earlier with the tomatoes. Usually, I add broccoli sooner rather than later because I like it very soft. Also, what looks like a lot of greens, will cook down to almost nothing, so add lots and lots of spinach and chard to get a decent amount.
In no time at all, you have an all vegan, no trans-fat healthy meal! Enjoy!
Curried Vegetables in Coconut Oil
When the cupboards are bare and there is almost nothing in the house to eat because the next day is grocery shopping day, our go-to dinner is curried vegetables. Here’s the quick play by play for a delicious and filling dinner in less than 30 minutes.
Directions:
Tomatoes, Onions, Chick Peas
-Melt 1 tbsp coconut oil over low heat in a skillet
-Add chopped tomatoes, diced white onions, and garlic to taste (We use lots of garlic at least 4-5 cloves or use the pre-chopped jarred garlic.) Saute all ingredients until the onions have turned translucent. Add a can of chick peas.
-Flavor with yellow curry powder, turmeric, and black pepper. A little sea salt never hurts either. Use a lot of curry and turmeric. Enough that all the vegetables are a nice yellowed hued and there is a sweet fragrant aroma starting to fill the kitchen.
– Next add carrots, spinach, and rainbow chard. That’s what we keep in the house, but any vegetables would be good here as long as they don’t need a long time to saute. If so, add them in earlier with the tomatoes. Usually, I add broccoli sooner rather than later because I like it very soft. Also, what looks like a lot of greens, will cook down to almost nothing, so add lots and lots of spinach and chard to get a decent amount.
In no time at all, you have an all vegan, no trans-fat healthy meal! Enjoy!
Carrots and Fresh Greens
Ready to Eat!
Tags: coconut oil, Coconut Oil Cooking, coconut oil recipes, curried vegetables, curry, dinner, easy dinner, easy recipes, gluten free, gluten-free recipes, Gourmet Recipes, healthy alternative, healthy recipes, Kelapo Coconut Oil, organic coconut oil, paleo, quick dinner, savory, vegan, vegetables, vegetarian