weeknight spinach tikka masala (vegan, dairy free, gluten free, soy free)

My love for Indian food – especially south Indian – has grown over the years and my favorite go-to curry sauce is this one. It’s one of the often-requested dishes from my boys (although they like chicken to go along with it…sigh). But, my girl…she’s a tough one! So far I haven’t won her over to that recipe, so you could have knocked me over with a feather when she actually liked this one. Praise the Lord.

If you’re looking for a quick-ish fresh meal to make and one that rocks leftovers – this one is it!

 

 

The sauce is the epitome of comfort food, Indian-style, with its warming spices and rich creaminess of the coconut milk. It gets an added nutrition boost from quick-cooking red lentils, which makes them ideally suited for weeknights, and freshly chopped spinach. It can be spooned over chickpeas or quinoa for added plant-protein or served traditionally with rice (brown is best). For our meal, I served it with oven roasted broccoli and green beans since those are two family favorites, but you can easily adapt your veggie add-ons to suit your tastes. Weeknight tip: use frozen veggies to save on chopping time!!

 

 

For a quick weeknight meal, I recommend following the preparation steps outlined in the recipe. Alternatively, you could prep the sauce ahead of time and simply re-heat when ready to serve.

 

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weeknight spinach tikka masala

Warm comfort food designed for weeknights and made for leftovers.

Course: Entree, Main Course
Cuisine: Indian
Servings: 6 people
Author: Andrea Anderson
Ingredients
For the tikka masala sauce
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1 14-oz can diced tomatoes
  • 1 15-oz can full fat coconut milk
  • 1 T tomato paste
  • 1 tsp freshly minced ginger or 1/2 tsp powdered ginger
  • 1/2 tsp turmeric
  • 2 tsp coriander
  • 1 tsp garam masala
  • 2 tsp paprika
  • 1 tsp freshly squeezed lemon juice
  • 1/2 tsp salt
  • 2/3 cup red lentils
  • 1/4 cup cilantro leaves, chopped
  • 1/2 cup chopped spinach
For the rest of the dish:
  • chickpeas, quinoa or rice
  • veggies of choice
Instructions
  1. If you are serving with brown rice and don't have a rice- or pressure cooker, put a pot of water on to boil (like you would for pasta) and turn on the oven to 350 degrees F. If you are serving with quinoa, rinse thoroughly and add to pot with water. For less mushy quinoa use a scant 2:1 ratio of water to quinoa. For example, if you're cooking one cup of dried quinoa, add only 1 3/4 cup of water. Bring to a boil, then reduce heat and simmer. Cooks in about 10 minutes.

  2. Spread your veggies on a cookie sheet and pop in the oven. Rinse lentils thoroughly and set aside.

  3. Begin to chop the veggies for the tikka masala sauce. If cooking rice, at whatever point in this process your water starts to boil, add in the rice and cook uncovered as you would pasta. Set the time for 23 minutes.

  4. Finish preparing the tikka masala sauce and add in the lentils. Bring the sauce to a boil, cover the pot, then reduce to a simmer.

  5. Chop spinach and take a peek at your veggies in the oven. When they start to brown slightly, turn the oven off. Keep them in the oven until ready to serve so they stay warm.

  6. When the timer beeps, test your rice for doneness, then either allow to cook for another minute or two or drain immediately and return to the pot.

  7. When the lentils are fully cooked (about 10-15 minutes), add in the spinach and cilantro and stir to combine.

  8. To serve, add quinoa/chickpeas/rice to a bowl along with the veggies and spoon the sauce over top.

  9. 9) Store leftovers in the fridge for up to several days or freeze for later.
Recipe Notes

Recipe Notes

  • I prefer buying my broccoli and green beans frozen to save me a step.
  • If you want leftovers, I recommend doubling the sauce recipe.

 

 

(contains affiliate links which help fund this blog at no cost to you ๐Ÿ™‚ )

  • I’m able to buy my broccoli organically and in bulk from BJ’s (a wholesale club). If you don’t have a wholesale club membership and want to check BJ’s out, click here to get details on a membership (if you sign up we both get $25!!). Or, if you’re not sure if a wholesale club membership is worth it, you can download an article here where I share my experience and steps in evaluating whether a membership made sense for us.
  • You should be able to find canned full-fat coconut milk in most grocery stores. I buy either the Thai Kitchen brand or Whole Foods 365 coconut milk (which is better since their cans are BPA free!). However, if you canโ€™t find it, try here.
  • I get my red lentils in bulk from Whole Foods, but you also can find them here.
  • I love Trader Joe’s frozen french-style green beans which is what I used here.

 

 

 

roasted carrot coconut ginger soup (vegan, dairy free, gluten free, soy free)

This roasted carrot coconut ginger soup absolutely hollers “fall” doesn’t it?

The bright orange color. The roasted root vegetables. The richness of the coconut milk and comforting heat of the ginger. Then add a sprinkle of spicy sweet pumpkin seeds and this is a meal and the sings. The inspiration for this soup came from similar versions I’ve seen in stores. But my version comes without the added oils that most store-bought varieties include and cutting back on added oils = a healthier you.

There are two extremely important lessons I learned when making the soup: 1) peel the carrots before roasting them. I merely scrubbed them to leave the nutrient-rich skin in tact, but found it gave a bitter overtone to the soup.

 

 

2) Be extremely careful if you puree hot soup in a blender. I overfilled mine to “speed up” the blending step which resulted in a big mess and a couple burns on my skin. Yep. Big time blender fail.

 

 

Also, when I made this soup, I pureed the roasted carrots, onions and ginger with the coconut milk and then put in my stock pot along with the water, seasonings and lentils.

 

However, you could try adding everything to the stock pot, bringing it to a boil, then simmering for at least 30 minutes before blending it. Doing it this way would save you an extra step.

If you want to serve your soup with the spicy sweet pumpkin seeds – something I highly recommend! – you can get that recipe when you purchase a copy of the Perk Up Your Pantry – Fall edition recipe ebook. Not only does it include the spicy sweet pumpkin seeds, but you’ll get:

  • 5 essential sauce recipes
  • 5 essential snack recipes
  • 5 easy main dish recipes
  • 3 fall-inspired bonus recipes
  • A shopping list of all ingredients

PLUS you’ll receive two bonus items: a meal prep tip sheet and a meal plan tip sheet which includes a suggested meal plan featuring the recipe in the Fall Perk Up Your Pantry recipe book. All for only $8! Click here to buy it now.

 

 

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roasted carrot coconut ginger soup
Prep Time
15 mins
Cook Time
1 hrs 15 mins
Total Time
1 hrs 30 mins
 

A soup that absolutely hollers, "fall." From it's bright orange color, warming heat and rich creaminess, it a perfect recipe to celebrate the season.

Course: Main Course, Soup
Author: Andrea Anderson
Ingredients
  • 1 small onion, quartered
  • 8-10 medium carrots, peeled, cut in half
  • 2 large garlic cloves
  • 1 14-oz can full fall coconut milk
  • 1/5-2 tsp ground ginger
  • 1/2 tsp salt
  • freshly ground pepper
  • 1/3 cup red lentils, well rinsed
  • 4 cups water
Instructions
  1. Place carrots cut side down on a lightly greased baking sheet (avocado oil recommended) or one lined with parchment paper along with onions and garlic. Roast in a 375 degree oven for about 45 minutes or until carrots get a slight char on their cut sides.

  2. Remove from oven and add all ingredients to a stock pot, bring water to a boil, then reduce heat and simmer for about 30 minutes or until lentils are cooked and carrots are very soft.

  3. Using a blender stick or traditional blender, carefully puree soup until very thick and smooth. Serve immediately or store in fridge for a day or two to let flavors further develop.

Recipe Notes

RECIPE NOTES:ย  Serve with spicy sweet pumpkin seeds for a fun twist and added crunch (in place of crackers)

 

 

 

(contains affiliate links which help fund this blog at no cost to you ๐Ÿ™‚ )

  • You should be able to find canned full-fat coconut milk in most grocery stores. I buy either the Thai Kitchen brand or Whole Foods 365 coconut milk (which is better since their cans are BPA free!). However, if you can’t find it, try here.
  • I get my red lentils in bulk from Whole Foods, but you also can find them here.

roasted butternut squash and sweet potato soup (vegan, sugar free)

When the temperatures are in the single digits, you need this in your bowl!

I love soups…Simple to make, easy on the budget and generous in quantity. I dreamed this one up late last year when I was thinking about Thanksgiving, seasonal vegetables and something festive.

Normally, I like soups where I can just throw everything in the pot, but roasting the ingredients for this soup was a must. Although it’s an extra step, it’s worth it…Roasting caramelizes the sugars in the veggies and fruit and adds a richness to the flavor.

And when you top it off with a swirl of full fat coconut cream and toasted cinnamon pecan sprinkles…

Second helpings, please!

Roasted Butternut Squash and Sweet Potato Soup 

1 butternut squash, cubed
3 medium sweet potatoes, cubed
3 garlic cloves
1 onion, sliced roughly
1 apple, cored and sliced roughly
1 cup unsalted vegetable stock
4-5 cups water
2 tsp salt
1/2 tsp thyme
dashes ground pepper

INSTRUCTIONS
1. Place all the veggies and the apple slices on a baking sheet lined with parchment paper

2. Roast at 350 degrees F for 45 minutes-1 hour or until edges begin to brown and the squash and potatoes can be easily pierced with a fork. Remove from oven.

3. Place the roasted veggies and apple slices in a large stock pot along with the vegetable stock and 4 cups of water. Bring to a boil and simmer 10 to 15 minutes.

4. Use a full immersion blender, food processor or standard blender to blend the soup mixture until smooth. If using a standard blender or food processor, you may need to do this in several batches.

5. Return to stock pot and add seasonings. Simmer on low heat for another 15 to 20 minutes.

6. To serve, ladle the soup into bowls, and if desired, top with a swirl of full fat coconut cream and toasted cinnamon pecan sprinkles (recipe below)

Cinnamon Pecan Sprinkles
1/2 c pecans, toasted
1/4 tsp cinnamon
1/16 tsp salt
1/2 tsp olive oil

Place all ingredients in a food processor or blender and process until the mixture resembles fine crumbs. be careful not to over blend or the pecans will release their oils. leftovers can be stored in an airtight jar in the cupboard or fridge.

For a simple way of toasting pecans or other nuts, see this tip.