Hello Real World Plant Based Diet Friends! This week’s video is another quick, easy, and healthy plant based recipe video. This super simple curry comes together in 20 minutes or less and is a ONE POT MEAL (my favorite kind). I created this recipe with easy store bought ingredients so you can throw together a big pot of curry on a weeknight with very little prep or cook time.
This recipe is quite healthy with very little oil, none used in preparation, just a bit in the vindaloo sauce. Plenty of veggies and served over healthy brown rice. Whole foods plant based made easy.
This makes plenty of curry so you will have leftovers for lunches or another meal. Serve over brown or basmati rice and top with some fresh chopped cilantro if you want to get fancy. We LOVE LOVE LOVE Priya Indian pickles, just a tablespoon or so on the side to mix in with your curry gives a great authentic Indian flavor. This would also be great with store bought naan bread or topped with some non-dairy yogurt. We enjoyed our leftovers with a dollop of yogurt and Priya pickle on top.
I hope you enjoy this easy, hearty, delicious recipe. Let me know in the comments if you give this a try.
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TOFU VINDALOO RECIPE:
Makes 4 large servings
INGREDIENTS:
1 onion, sliced (feel free to use about 2 cups pre-diced or sliced onion)
16-oz green beans, trim ends and cut in thirds (can use a thawed bag of frozen green beans)
2 15-oz boxes extra firm tofu, drain package liquid and cube
1 jar (12-16oz) store bought vindaloo sauce
1 can (14-oz) lite coconut milk
4 cups cooked brown or basmati rice
DIRECTIONS:
1. Brown the onion in a dry pan over medium high heat until you get some nice brown caramelization on the bottom of the pan.
2. Deglaze your pan with about 1/2 cup water to get all of the lovely brown bits off the bottom of the pan.
3. Add green beans, cover pan and steam for 3-5 minutes.
4. Add coconut milk, vindaloo sauce, and cubed tofu. Bring to a simmer, cover pan, and simmer for another 10-15 minutes to let flavors mix and cook green beans to your liking. Stir occasionally to keep from sticking to pan.
5. Serve over warm cooked rice.
6. Top with any of the optional garnishes – fresh cilantro, plant based yogurt, and Indian pickle.
Enjoy!
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VINDALOO SAUCE EXAMPLES: https://amzn.to/36YEk0C or this variety pack of Indian sauces looks pretty awesome https://amzn.to/36XGnCe
PRIYA INDIAN PICKLE: Mixed vegetable pickle https://amzn.to/3aI2woQ and Tomato pickle https://amzn.to/3q5bK53 are both favorites of ours
MEAL MENTOR QUICK, EASY, HEALTHY PLANT BASED MEAL PLANS: https://www.getmealplans.com/
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