Blog

Easy Vegetable Coconut Curry

Easy Vegetable Coconut Curry

Vegetable Coconut Curry makes a great, super-flavorful, easy weeknight meal. It’s healthy comfort food at its finest. Enjoy it right away or make it ahead. Vegan and gluten-free.

Easy Vegetable Coconut Curry

What Is Curry Powder?
Curry powders are a combination of dried spices blended together that includes turmeric, which gives it its signature yellow color, and other spices such as ginger, garlic, coriander, cumin, cinnamon, cloves, mustard seed, fennel seed and black pepper.

Canned coconut milk usually has a thick, cream-like consistency. It is higher in fat, and is typically used for baking or cooking.

This easy vegetable curry recipe with coconut milk is super versatile. Add your favorite ingredients and make to your own personal taste.  You can definitely switch up the veggies and use whatever you have on hand. Mushrooms, snow peas, green beans, peas, carrots, cauliflower, broccoli, all would be great in this.

Vegetable Coconut Curry is packed with vegetables, full of beautiful colors and textures, and all-around the perfect healthy-ish meal. It’s just exotic enough, but still approachable. Having recipes like this at our fingertips makes life simple and delicious! And the best part? It makes for the perfect leftovers all week long.

Easy Vegetable Coconut Curry

This vegetable coconut curry is easy and fast to make. It’s creamy, full of flavor and amazing. Serve over a bed of rice or quinoa.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Course Main Course
Cuisine Asian, Indian
Servings 6

Ingredients
  

  • 3 medium yellow squash (chopped)
  • 1 red bell pepper (chopped)
  • 4 cups fresh kale (torn into pieces with center ribs removed)
  • 2 tablespoons olive oil
  • 2 garlic cloves (minced)
  • 1 can coconut milk (13.5 fl oz)
  • ¾ cup water
  • 3 tablespoons curry powder
  • Salt to taste
  • ¼ cup fresh cilantro (chopped)

Instructions
 

  • In a large skillet or pot, heat the oil over medium heat.
  • Add the yellow squash, bell pepper, and salt to the skillet and cook stirring occasionally about 5 minutes. Add the kale and garlic and cook for 1 more minute.
  • Add curry powder and combine with vegetables. Add coconut milk and water. Combine and bring to a boil, then immediately reduce heat to low. Simmer coconut curry sauce for about 5 minutes.
  • Add more salt, to taste, if desired.
  • Garnish with cilantro and enjoy warm over brown rice or quinoa.
Keyword coconut curry, curry, vegetable coconut curry

Cucumber Pimento Cheese Bites

Cucumber Pimento Cheese Bites

This quick and easy flavor-packed Cucumber Pimento Cheese appetizer is a family favorite. And, it takes less than fifteen minutes to make.

What exactly is Pimento Cheese?

It’s a cheese spread made of cheddar cheese, mayonnaise, pimientos, and seasonings used as a spread on sandwiches or served on crackers or vegetables. It’s definitely a Southern favorite!

Cucumber Pimento Cheese Bites

What is a Pimiento?
Pimentos are sweet peppers and can be stuffed into the olives, used in cheese dips, or dried and made into paprika. Pimentos work as a garnish, an ingredient and a spice.

These Cucumber Pimento Cheese bites are my favorite fancy appetizer that is actually super simple to make. Pimento Cheese spread is also perfect for melting in a grilled cheese.

Cucumber Pimento Cheese Bites

A classic staple of Southern gatherings, homemade Pimento Cheese appetizer is easy to make with simple ingredients. Perfect for your next party or picnic!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Course Appetizer
Cuisine American
Servings 15

Ingredients
  

  • 1 large cucumber

Pimento Cheese Spread:

  • 8 ounces cream cheese
  • ⅓ cup mayo
  • 1 ½ cups extra-sharp cheddar cheese (freshly grated)
  • 4 ounces diced pimentos (drained)
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon ground cayenne pepper
  • Salt and pepper to taste
  • Fresh chives for garnish (chopped)

Instructions
 

  • Slice cucumbers in thin slices (about 1/3” thick).
  • Place cream cheese, cheddar cheese, mayonnaise, pimentos, garlic powder, and cayenne pepper in a medium bowl. Mix until thoroughly combined. Season to taste with salt and black pepper.
  • Scoop pimento cheese into cucumber bites and garnish with chives.
Keyword cucumber pimento cheese bites, pimento cheese

Air Fryer Vegan Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms

Easy Vegan Stuffed Portobello Mushrooms with zesty and crispy chickpeas make a quick and tasty dish with minimal prep.

These Air Fryer Vegan Stuffed Portobello Mushrooms are perfect for a summer meal. Not only is this recipe super convenient, but it’s super healthy.

Portobello Mushrooms are one of the most commonly consumed mushrooms and are a source of B vitamins, phosphorus, potassium, selenium, and copper.

Stuffed Portobello Mushrooms

There are a few prep steps to get the mushrooms ready:
1. Wipe the mushrooms with a damp paper towel if they need to be cleaned.
2. Turn the mushroom over and remove the stem.
3. Finally, take a spoon and gently scoop out the gills. It’s best for taste and texture to remove and discard them for a stuffed mushroom recipe.

What are chickpeas?
Chickpeas are nutrient powerhouses, budget-friendly and a versatile option for year-round healthy eating. Chickpeas, or garbanzo beans, are a type of legume have been grown and eaten in Middle Eastern countries for thousands of years. As a rich source of vitamins, minerals, and fiber, chickpeas may offer a variety of health benefits. Additionally, this legume is high in protein.

What is an air fryer?
An air fryer is a miniature convection oven. It is a countertop cooking appliance that combines a heating element and a powerful fan to circulate hot air around your food so that it cooks more evenly and efficiently than in a normal oven. Air fryers produce foods that are crispy outside and moist and tender inside.

Air Fryer Vegan Stuffed Portobello Mushrooms

There is a lot going on with these Vegan Stuffed Mushrooms but in all the best possible ways. These mushrooms are so good, with a lot of flavors packed in.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 2

Ingredients
  

  • 2 large portobello mushrooms (or 3 medium) (stems removed and gills cleaned)
  • 1 ½ cups chickpeas (15-ounce can) (drained and rinsed)
  • 2 tablespoons fresh lime juice
  • tablespoon tahini
  • tablespoons plant based milk (soy, almond, oat or coconut)
  • 2 cloves of garlic (pressed or finely minced)
  • 1 tablespoon nutritional yeast
  • ¼ teaspoon ground sea salt (or to taste)
  • ⅛ teaspoon ground black pepper (or to taste)
  • ⅛ teaspoon ground cumin
  • 2 tablespoons fresh cilantro (chopped)
  • Cayenne pepper (to taste)
  • Fresh chives for garnish (chopped)

Instructions
 

  • In a medium bowl, mash about 3/4 of the chickpeas with a fork.
  • Add the lime juice, tahini, plant based milk, garlic, nutritional yeast, salt, pepper, cumin, cilantro and cayenne pepper and stir until smooth.
  • Stuff each mushroom with the chickpea mixture and top with the remaining chickpeas.
  • Add the stuffed mushrooms to the air fryer basket. Cook the mushrooms in a basket style air fryer at 380°F for 15 – 20 minutes or until the mushrooms are tender when pierced with a fork.
  • Garnish with chives.
Keyword mushrooms, portobello mushrooms, Stuffed Portobello Mushrooms