JULIA PADDISON

Protein packed curry bowl

2/27/2015

1 Comment

 
Several years ago, I made the decision to convert to a vegan lifestyle. You'll notice that I didn't use the word "diet". I believe that diets are created for short term results. In order to see long term results from a diet, the diet must become your lifestyle.

Inspired by Indian and Thai cuisine, this recipe is 100% vegan which means there are no animal products or bi-products. Worried about your protein intake? Have no fear! This bowl of deliciousness is packed with protein dense ingredients: 

  • Edamame: 17g of protein per 1 cup
  • Red lentils: 13g of protein per 1/4 cup
  • Chickpeas: 10g of protein per 1/4 cup
  • Peanut butter: 8g of protein per 2 tablespoons

Vegan or not, this recipe is certainly not lacking flavor. Let's get to the cooking!
---

INGREDIENTS

  • 1 cup dried brown rice, cooked according to packaged directions
  • 1 tablespoon coconut oil (any oil can be substituted)
  • 4-6 cloves of garlic, pressed
  • 1 large onion, chopped
  • 1 organic red bell pepper, chopped
  • 1 jalapeno, diced 
  • 1 small sweet potato, peeled and chopped
  • 1/2-1 pound mushrooms of your choice, chopped
  • 1 small zucchini, chopped
  • 1 cup edamame, shelled (you can buy it frozen)
  • 2 cans (14.5 oz) fire roasted tomatoes, no salt
  • 2 cans (14.5 oz) chickpeas, no salt
  • 2 heaping teaspoons sweet curry
  • 1 heaping teaspoon garam masala 
  • 1/2 teaspoon cumin
  • 1/4 teaspoon ground ginger (use fresh if you prefer)
  • 3/4 cup dried red lentils
  • 2 cans (14.5 oz) light coconut milk
  • 2-3 heaping teaspoons of peanut butter
  • 1/4-1/2 teaspoon of salt
  • Fresh ground pepper to taste
  • A few handfuls of fresh spinach
  • Sriracha sauce (optional)

*All ingredients are assumed to be organic.

PREPARATION

  • In a small saucepan, cook rice according to packaged directions.
  • In a large pot, add coconut oil to medium-high heat and saute with garlic, onion, red pepper, jalapeno, sweet potato, and mushrooms. Cook for about 10-15 minutes, or until potatoes begin to soften
  • Add zucchini and edamame and stir occasionally for 2-3 minutes.
  • Add tomatoes and chickpeas and blend together thoroughly.
  • Combine mixture with curry, garam masala, cumin, and ginger and stir until well blended.
  • Add coconut milk, peanut butter, lentils, and season with salt and pepper. Turn heat to low and simmer, covered, for about 20-25 minutes, or until lentils are fully cooked. 
  • Add spinach and stir until wilted.
  • Taste and adjust seasonings to your liking. 
  • Serve over rice, and if desired, add sriracha sauce. Enjoy!

---

I'd love to hear what you think about this recipe. Leave a comment to let me know if you liked it or made any changes to make it even better!

Happy cooking :)

P.S. If you are interested in learning more about veganism, I highly recommend watching a documentary called, "Forks over Knives" (you can find it on Netflix). It may not convince you to adopt a vegan lifestyle, but it will give you a lot of new knowledge that is difficult to ignore.
1 Comment
Mom
2/28/2015 11:27:06 am

The recipe looks very interesting & yummy

Reply

Your comment will be posted after it is approved.


Leave a Reply.

    Categories

    All
    Recipes
    Yoga

    Archives

    June 2020
    March 2020
    August 2018
    October 2017
    April 2017
    March 2017
    February 2017
    January 2017
    October 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015

    RSS Feed

Whatever you do in life, yoga shows you how to do it better.

Copyright © 2012-2023 Julia Paddison