Why Eat Meatless + Vegetarian Curry

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I do not claim to be a full-blooded vegetarian. But Cobalt and I do eat a lot of meatless meals for the following reasons:

  1. Omitting meat is more affordable.
  2. Vegetables and fruits have the best balance of nutrients a human needs: carbs, protein, fat, vitamins, minerals and fiber.
  3. The right combination of vegetables and fruits can be very filling and satisfying.
  4. Vegetarian meals can be cooked in 30 minutes or less with minimal cleanup.
  5. Vegetarian meals are better for your body because they clear your digestion (higher in fiber), maintain a stable blood sugar and create a consistent metabolism.
  6. Vegetarian meals are just as tasty as meaty meals when using a variety of spices to flavor the dishes.

I used to think vegetarian was for weirdos! But have slowly come to realize that meatless meals do actually taste better and make me feel better afterwards.

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Today’s recipe is full of flavor, nutrition and color. You’re welcome to add chicken to it but honestly it tastes amazing as is. Just try it and you’ll see!

 

Vegetarian Curry
This recipe can really be made with any vegetables but I suggest using a root veggie (potato, carrot, beet), a hearty leafy green (kale, spinach or broccoli), a bean (lentils or garbanzo beans) and red peppers. You can also add mushrooms for umami flavor context.
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Ingredients
  1. 1-2 TBS oil
  2. 1/2 onion, diced
  3. 1 cup chopped crimini, shiitake or baby bellas mushrooms
  4. 1 cup potato (sweet or white), diced in 1/4 inch cubes
  5. 2 TBS curry powder
  6. 1 TBS dried turmeric
  7. 1 tsp dried cayenne pepper (if you want it spicy!)
  8. 1 tsp dried paprika
  9. 1 cup veggie broth
  10. 1 can coconut cream
  11. 1 cup cooked, frozen or canned lentils
  12. 1 red bell pepper, diced
  13. 4-5 cups spinach
  14. 4 cups cooked rice or quinoa
Instructions
  1. In a large pot, saute onions and mushrooms in the oil until they cook down (5-10 minutes). Add the spices and cook them for 1-2 minutes until aromatic, then coat the potatoes with the onions, mushrooms and spices before adding the veggie broth.
  2. Simmer the potatoes on low in the broth until they are almost soft (when a knife pierces a piece of potato easily). Still on a low heat, add coconut cream and cooked lentils. Let simmer for 5-10 minutes and then add red pepper and spinach. Put a lid on the pot and let spinach steam for 3-4 minutes and then stir it into the residual heat of the curry.
  3. Serve over jasmine rice, brown rice or quinoa.
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