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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