Quick & Easy Plant-Based Curry - Plant-Based Diet Recipe - Vegan Meals

Name: Quick & Easy Plant-Based Curry - Plant-Based Diet Recipe - Vegan Meals
Total time: 55 min
Ingredients: 2 14 oz can diced tomatoes; 2 14 oz can chickpeas or 1 pound firm tofu. For the tofu: dice into inch-sized cubes. For the chickpeas: drain and rinse in a colander.; 2 heaped cups diced pumpkin; 1 cup water; 2 tsp garam masala or curry; 1 tsp dried turmeric; ½ yellow onion, diced; 2 medium zucchinis, grated; 1 small knob of ginger, peeled and finely sliced into thin matchsticks; Black pepper to taste; Optional: fresh red chili, thinly sliced (or dried red chili flakes); Fresh cilantro leaves, washed and roughly chopped; Brown basmati rice to serve – allow about ⅓ to ½ cup uncooked rice per person

nutritionstudies.org

This curry ticks all the boxes of a nutritious meal: it's got a wholegrain, low GI (Glycemic Index) source of carbohydrates (brown basmati rice).

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Cooking tools:

Rice cooker
Saucepan
Skillet
Wooden spoon
Colander
Can opener
Chef's knife
Cutting board
Grater
Measuring cup
Measuring spoon
Stove
Serving bowl

Ingredients

2 14 oz can diced tomatoes
2 14 oz can chickpeas or 1 pound firm tofu. For the tofu: dice into inch-sized cubes. For the chickpeas: drain and rinse in a colander.
2 heaped cups diced pumpkin
1 cup water
2 tsp garam masala or curry
1 tsp dried turmeric
½ yellow onion, diced
2 medium zucchinis, grated
1 small knob of ginger, peeled and finely sliced into thin matchsticks
Black pepper to taste
Optional: fresh red chili, thinly sliced (or dried red chili flakes)
Fresh cilantro leaves, washed and roughly chopped
Brown basmati rice to serve – allow about ⅓ to ½ cup uncooked rice per person