Adapted from Whole Foods Market
One of our favourite natural foods grocers has a nifty online recipe index at www.wholefoodsmarket.com/recipes. There’s an option to collect the best-of-the best healthy meal inspirations into an online “recipe box” plus you can sign up for a weekly recipe newsletter. Both tools are sure to ease the task of meal planning throughout a busy workweek.
We adapted this Whole Foods creation from its original beef and potato format in order to get as many veggies in as possible. It’s an easy, vegetarian flavour-packed curry that combines a few common spices you’re likely to have on hand.
Serving this curry over your favourite whole grain will give you enough to feed 4 to 6 people as a main course.
1. In a blender, combine the first 4 ingredients (onion, chiles, garlic & water) and blend until smooth. Set aside.
2. In a large, deep frying pan, heat coconut oil over high heat. Add the chopped tempeh and yam and sauté, stirring occasionally, until lightly browned.
3. Next, add the cinnamon, coriander, cumin, turmeric, and sea salt to the yam/tempeh mixture. Stir 10 seconds to combine the spices then add the prepared onion and chile mixture.
4. Simmer for 1 minute then stir in coconut milk, tomatoes, cauliflower and green beans. Cover the pan and simmer for 20+ minutes, or until vegetables are tender and easily stabbed with a fork. Add in the remaining ingredients (frozen peas, baby kale, and most of the cilantro) for the last 10 minutes of simmering.
5. Serve over rice or quinoa and garnish with some fresh sprigs of cilantro.
Try freezing your leftovers in freeze-friendly containers small enough for individual portions, so you can pack one to work and thaw it for lunch with ease!