How to turn your Wedding Planner VEGAN | WHAT I ATE IN A DAY
FULL VEGAN RECIPES BELOW]
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RED BEAN CURRY
makes 6 servings (if you would rather use canned beans, use 3 cans, and skip the hour of cooking)
1 tbsp grapeseed oil
1 yellow onion, chopped
2 garlic cloves, minced
2 tbsp fresh ginger, minced
1 lb dry kidney beans, soaked overnight then drained & rinsed (any other bean will work too)
6 cups water
1 tablespoon curry powder
1 cup coconut milk (full fat)
1 can diced tomatoes (about 1 3/4 cups), or fresh diced tomatoes
1 large sweet potato, cubed
2 teaspoons vegetable bouillon paste, or 1 veggie bouillon cube
Warm oil in a large dutch oven, then sauté the onions, garlic, and ginger on medium heat.
When the onions soften add the soaked kidney beans and water.
Bring to a boil, then reduce to a simmer and cook the beans with the lid ajar for 60 minutes.
Once the beans are cooked and tender, add the curry powder, coconut milk, diced tomatoes, sweet potato, and bouillon. Stir well, then cook for another 20 minutes, or until the stew has thickened and the sweet potatoes are tender.
Serve over coconut rice (recipe below), and garnish with fresh cilantro and lime (or lemon).
COCONUT JASMINE RICE
makes 6 servings
1 1/2 cup jasmine rice (white or brown)
2 1/2 cups water
1/4 teaspoon salt
1/2 teaspoon each nigella sativa and ajwain seeds (optional) OR 1/2 each cardamom seeds and cumin seeds
1 cup coconut milk
If using white jasmine rice, rinse rice in a mesh strainer until the water runs clear.
Place the rice into a saucepan and add the water, salt, and spices.
Bring to a boil, then reduce to a simmer. Cook on low-medium heat with the lid ajar for 20 minutes.
Add the coconut milk, and stir. Continue to cook for another 10 minutes. Add more water if it starts to dry out.
Fluff the rice with your fork then serve.
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