Happy Monday...
Make It Tonight with a story:
We received a last minute invite to visit friends about 3 hours away. When we arrived, our friends apologized that they didn't have anything for us to eat since they weren't vegan.
I asked if I could look through their fridge and pantry...
After a quick browse, I decided to make this dish that EVERYONE enjoyed, including our non-vegan hosts.
It's the Spinach Coconut Curry from the meal mentor app.
Dinner in less than 15 minutes??
Amazing.
p.s. you know they liked it when they asked for the recipe (!!)
SPINACH COCONUT CURRY
Serves: 4
Ingredients:
2-3 garlic cloves, minced
1" fresh ginger root, minced
1 small onion, diced
1-2 tomatoes, diced
1 can (15 oz) chickpeas, drained (or cubed tofu)
1/2 lemon
red pepper flakes (optional)
1 bag (16-oz) baby spinach
1 can (14-oz) light coconut milk
Directions:
Pour 1/4-cup water or broth in a large skillet.
Saute onion, garlic, ginger, tomatoes, and red pepper flakes, until onions are translucent.
Add coconut milk, chickpeas, and spinach.
Cover and bring to a boil.
Uncover and simmer until thoroughly warm and spinach reaches desired tenderness.
Add salt and pepper to taste plus a squeeze of lemon juice.
Serve with rice.
calories 415 — fat 10.3g — carbs 70.7g — fiber 12.5g — sugars 4g — protein 16.9g
For a lower fat option, substitute soy, oat, or cashew milk.
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ON THE MEAL PLAN THIS WEEK
Greek-Style Tomato Stew
Quick Burgers & Fries
Empanadas
American Chop Suey
Caribbean Tacos
Slow Cooker Thai Curry
Creamy Masala
Kidney Tikka Masala
Lazy Lentiladas
Spaghetti Squash Ramen
Very Verde Chili
Cauliflower Pizza Crust
Broccoli Rice & Cheeze
Kung Pao Lentils
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