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.

 

 

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  • 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 can’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.

 

 

 

building a better vegan BLT (+ VIP eggplant bacon recipe)

Today is National Sandwich Day. (Scratching my head over who comes up with these things, but we’ll run with it.) And what better way to celebrate than with a sandwich classic…the BLT? A vegan BLT.

Let’s dig in.

While it’s kind of hard to construct a bad BLT, there are a few tweaks you can try to make it even better both for taste and to give it a healthier nutrition profile. Here’s how:

 

  1. Start with whole wheat or whole grain bread. Whole wheat breads (and 100% whole grain breads are even better), give you the whole enchilada of fiber and nutrients and prevent sharp spikes in your blood sugar levels. They also add a nutty flavor to your sandwich. I also try to buy breads that are free of added sugars, additives and preservatives.
  2. Use red pepper hummus. Mayo – even vegan mayo – is rather empty on the nutrition side since it’s made mostly from fats. By using hummus (especially red pepper hummus), keeps your plant-protein game strong and is packed with other benefits like more iron, folate, B vitamins, fiber and vitamin C. Although hummus is incredibly easy to make, it’s also one of the rare go-to foods that I usually choose to buy instead of make – Sabra is my favorite brand.
  3. Add organic greens.  I reached for organic green leafy lettuce for this sandwich, but next time I would use organic spinach for its extra iron content. Buying organic for spinach is especially important since it ranks number 2 on the Environmental Working Group’s Dirty Dozen list.
  4. Slice up organic tomatoes. Tomatoes rank number 10 on the Dirty Dozen list, so if you want to build a better BLT, go organic for the co-star of this sandwich.
  5. Stack on the eggplant bacon (VIP recipe alert!!). Sure, you could buy the processed vegan versions, but if you read those ingredients, I think you’ll agree they aren’t “better.” When I first went vegan, I made my peace about having my BLT’s without the “B” until I discovered “bacon bits” made from flaked coconut. While these somewhat worked as a substitute, they didn’t exactly cut the mustard. I think this eggplant bacon does. Not only can you make it look like strips of bacon, complete with crinkles, but I prefer the flavor and the texture.

 

 

The eggplant bacon is a VIP recipe reserved for the veggie-lovers on my newsletter list. If you want to get on the list and have the eggplant bacon recipe shipped to your inbox, click the button below. As an added bonus, you’ll never miss another recipe on Wildberry Press!

 

Last, but not least, don’t forget the pickles. What sandwich is complete without them? Apart from PB&J maybe. If you want to go better with your pickles too, look for brands that don’t include food dyes and other additives and preservatives found in most brands – especially the popular ones. Your best bet is to check the refrigerated section of your grocery store and it’s where I found a brand that is made here in Ohio and these are the ingredients: pickles, salt, dill, garlic and pickling spices. So simple. Why add anything else?

 

Now I want to hear from you…what is your favorite classic sandwich?

 

 

vegan italian sausage soup (dairy free, soy free)

 

Last week, I shared my basic veggie stock recipe with you. Today, I’m giving you the perfect recipe to try it out with: vegan Italian sausage soup.

When I first decided to go all in with a plant-based diet, I immediately thought of ways to replace meat-based dishes with vegan versions that closely approximated those flavors and textures I was used to. But when I started experimenting with new-to-me-foods like TVP, seitan and pre-packaged vegan “meats,” I wasn’t too thrilled with the results. You see, my goal in adopting this new diet was to get healthier and eating a lot of wheat-based and processed foods didn’t feel like it would help me reach this goal.

So I tabled those foods and beefed up on the veggies and whole foods. It’s a food philosophy I continue to maintain with the occasional exception. Like this vegan Italian sausage soup.

The credit goes to my mom for finding a non-vegan version of this soup, but adapting it using vegan italian sausages created by Field Roast. (BTW, this isn’t a sponsored post.)

 

 

The thing I love about these sausages is the flavor dimension they bring to this soup…I’m not sure it would taste the same without them! I also love that the ingredients are straight-forward and consists mostly of foods I can find in my own kitchen, like eggplant, red bell pepper, garlic and onion.

As with many soups, this recipe comes together easily. Since it’s ready in about 30 minutes, it makes it perfect for hectic weeknights when you’re in a time crunch to get dinner on the table.

 

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vegan italian sausage soup
Prep Time
10 mins
Total Time
25 mins
 

When you want a soup with a little "meatiness" to it, this vegan italian sausage soup is the answer. It's also perfect for hectic weeknights since it comes together in less than 30 minutes.

Course: Main Course, Soup
Cuisine: Italian
Servings: 6 people
Ingredients
  • 2-4 links Field Roast Italian sausage, sliced into 1/2" rounds
  • 1 medium onion, finely chopped
  • 6 cloves garlic, minced
  • 29 ounces sodium free veggie stock
  • 1 3/4 cups water
  • 1 14.5 ounce can diced tomatoes
  • 6 ounces fresh spinach, finely chopped
  • 1-2 tbsp fresh basil, minced
  • 1 tsp dried oregano
  • 1 tsp salt
  • dashes freshly ground pepper to taste
  • 3/4 cup pasta of choice (optional)
Instructions
  1. Add onion and garlic to a large saucepan with a little water and saute over medium-high heat for 2-3 minutes. If desired, finely chop tomatoes before adding them along with the remaining ingredients with the exception of the pasta (if using) and bring to a boil. Reduce heat, add pasta if using, and simmer for about 15-20 minutes.

 

 

 

 

 

the best basic burrito recipe (vegan, dairy free, oil free option, gluten free option)

I could easily eat Mexican food most days of the week. That and my favorite Indian curry. I love how effortless it feels, how easily it adapts to a plant-based diet and that leftovers go a long way.

This basic burrito recipe is one of my go-to’s and is inspired by a recipe I found on Whole Foods years ago. One of the things I hope you will love about it is that once you have the basic flavor profile down, you can easily tweak it to your preferences…a little more garlic here, less tomato there, more spice, more lime).

 

Once the basic burrito mix is assembled, here’s how I put it together…

1) Grab your favorite tortillas (gluten free if needed) and spread on a generous layer of hummus – red pepper is best. The hummus is what makes vegan burritos “survive” without the cheese. If you need to keep things oil-free, use oil-free tortillas and oil-free hummus.

 

2) Add a few slices of avocado and mash well. This also helps round out the creaminess and moisture usually provided by dairy cheese. If you can’t stand avocado, you can use just a little and mix it in well with the hummus and your taste buds won’t be any wiser. Trust me. I’ve tested this on my avocado-averse family members.

 

3) Scoop on the rice.

 

4) Then add the bean mixture.

 

5) Accessorize with jalapeno peppers and chili flakes if you like a lot of heat. #bringiton, I say!

 

6) Now you’re ready to roll it up and put it in the oven. Usually, I just secure it with a toothpick, but you can wrap it in parchment paper if you are planning this for a take-it-with-you meal.

 

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best basic burritos

Easy to prepare, customizable and leftovers that go a long way are why this is my basic burrito recipe. Fresh flavors, oven toasted tortillas and creamy plant-based sub-ins for dairy cheese come together to make this weeknight favorite.

Course: Main Course
Cuisine: Mexican
Author: Andrea Anderson
Ingredients
Basic Burrito Filling
  • 3 cups black beans, canned or cooked according to package directions
  • 2 medium tomatoes, diced
  • 1/2 large onion, diced
  • 2 cloves garlic, minced
  • 2 limes, freshly squeezed
  • 1/2 cup fresh cilantro, chopped
  • 1/2 tsp cumin
  • 3/4 tsp salt
  • dashes pepper
  • 1/4 cup veggie stock
Other ingredients
  • 1.5 cups brown rice
  • tortillas
  • red pepper hummus
  • avocado
  • jalapeno peppers (optional)
  • red chili flakes (optional)
Instructions
  1. If you don't have a rice cooker and need the rice ready in a hurry because you forgot to make it earlier (like I often do!), bring a pot of water to a boil, add the rice and cook it as you would pasta - over high heat and with the lid off. Set the timer for 23 minutes. In the meantime, you can prep your burrito filling...

  2. Add all the basic burrito filling ingredients to a mixing bowl, stir until thoroughly combined and adjust seasonings to your taste.

  3. To assemble the burritos, spread a generous helping of hummus on the tortilla and add a few pieces of avocado - give the avocado a mash. Spoon on the rice, then the bean mixture and "accessorize" with the jalapeno peppers and chili flakes if desired.

  4. Secure burritos with a toothpick or wrap in parchment paper and place on a baking sheet. Bake in a 350 degree F oven for about 15 minutes or until the tortillas are lightly browned on the edges.

Recipe Notes

These burritos keep well as leftovers and can be reheated by wrapping in tin foil and placing in a 350 degree F for about 20 minutes or until heated through. Oven re-heating may not top the microwave in speed, but it keeps your tortilla crisp like it was meant to be.

 

 

If you have family members who promise you they can’t survive without meat and will launch a revolt if you serve them only veggies, I give you permission to cook up some meat and add it to the burritos for the sake of keeping the peace.

 

 

 

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  • Though I prefer homemade tortillas, life is just too busy. So I save my sanity and buy my tortillas from Trader Joes – the chile ones are my favorite. If you need gluten-free tortillas, you can try these. For oil-free tortillas, try the Food for Life brand which can be found in most health food stores.
  • My favorite brand of store-bought hummus is Sabra. Roasted red pepper is my preferred flavor, especially for Mexican recipes (and even looks a little like cheese).
  • I prefer the unsalted veggie stock by Kitchen Basics if I don’t have my own on hand. If you can’t find it in your local grocery store, you can get it here.
  • My daughter and I have a mild obsession with Jeff’s Natural’s jalapeno peppers which you can find here. Jeff uses purer ingredients than the canned kind.

 

tuscan roasted tomatoes with sesame parmesan (vegan, dairy free, nut free, gluten free)

As much as I love sharing the fun, creative recipes (like these matcha coconut lime energy bites or these weeknight tacos), I also love giving equal play to recipes that are meant for the every day or moments when you’re not sure what to throw together. Like these tuscan roasted tomatoes.

I came up with these lovelies one Sunday evening when we were going to have a mishmash of leftovers and family coming over at the last minute. Throwing together a medley of vegetables prepared in a number of ways is still one of my favorite things to do…it speaks of abundance and simplicity and letting my pickier (ahem) eaters load up on the veggies they prefer over the ones they don’t.

This is a great way to use up an abundance of tomatoes from your hardworking garden and takes only minutes to prep before sliding in the oven. With a hearty slice of toasted bread, you also could serve these as an appetizer and leftovers could easily be cooked down into a pasta sauce. The extra sesame parmesan can be saved for pasta or even soup recipes, like this one.

 

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Tuscan Roasted Tomatoes with Sesame Seed Parmesan
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Pulling together simple, fresh flavors with the transition of summer to fall in mind, these Tuscan Roasted Tomatoes come together easily as a casual side dish or hearty appetizer.

Course: Appetizer, Side Dish
Cuisine: Italian
Author: Andrea Anderson
Ingredients
  • fresh tomatoes
  • roasted red pepper hummus
  • fresh basil, diced
  • salt & pepper
  • sesame seed parmesan
  • whole grain, hearty bread (optional)
For the sesame seed parmesan
  • 1/2 cup sesame seeds
  • 4 tsp nutritional yeast
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/2-1 tsp olive oil
Instructions
  1. Rinse tomatoes and slice into rounds that are between 1/4" and 1/2" thick. Generally, plan around 1 tomato per person. Place tomato rounds onto a baking sheet. Add a generous spoonful of hummus to each tomato slice and spread. Place in a 350 degree F oven for about 15-20 minutes.

  2. Meanwhile, add all sesame Parmesan ingredients to a food process or high speed blender and blend until the sesame seeds are crumbly and resemble Parmesan cheese.

  3. When the tomatoes are done, remove from oven and top with basil and a few sprinkles of sesame parmesan. Season with additional salt and pepper if desired and serve immediately.

Recipe Notes

RECIPE NOTES

  • If serving as an appetizer, cut bread into thick slices (about 1" thick), place on a baking sheet and lightly toast in the same oven as the tomatoes. Keep an eye on it though so it doesn't burn! Remove from oven when toasted and then top with a roasted tomato, the basil, sesame parmesan and salt and pepper if desired.

 

 

 

(contains affiliate links which help fund this blog at no cost to you 🙂 )

  •  My go-to brand of hummus (both original and roasted red pepper) is Sabra.
  • Click here for my favorite mini food processor
  • I get both my nutritional yeast and sesame seeds in bulk at Whole Foods, but you also can find them here and here.

 

sweet potato & lentil soup (vegan, oil-free)

2009-01-19 17.49.37The first vegan cookbook I ever purchased was Vegan Planet by Robin Robertson*. It was during the season in my life that my oldest son likes to refer to as “the time when we weren’t eating healthy.” I refer to it as the time when I didn’t realize the benefits of eating a plant-based diet.

But the Lord knew He would bring me to this place, so He gradually encouraged me to go meat-free on more than just Monday. I started by exploring vegan and vegetarian cookbooks in our local library until I stumbled upon Vegan Planet*.

One of my favorite recipes from the book is Robin’s “Indian-spiced Lentil Soup” on page 78.

Although soups are most often thought of in the fall and winter, I make them year round. Especially when spring shows its chillier side.
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100_1757And I think this soup is especially spring-like with the bright addition of cilantro, an herb that flourishes in cooler temperatures.

2009-01-19 17.12.30Spring, summer, fall, winter, here is my version of this sweet potato lentil soup.

swplentilsoup CLICK HERE TO PRINT A PDF of the sweet potato lentil soup recipe

sweet potato lentil soup

Prep Time: 10-15 minutes

Cook Time: 60-70 minutes

Ingredients (6-8)

  • 1 small onion, diced
  • 1 celery rib, chopped
  • 2 garlic cloves, minced
  • 1 small sweet potato, peeled & diced
  • 1-14.5 oz. can diced tomatoes
  • 1 tsp. ground ginger
  • 1 tsp. ground cumin
  • 1 tsp ground coriander
  • 1 ½ cups dried brown lentils
  • 6 cups water
  • ½ cup cilantro leaves, minced
  • ½-3/4 tsp. salt
  • Dashes of pepper

Instructions

In a stock pot, sauté onions, celery and garlic in a little water until onion is translucent (about 5 minutes)

Add sweet potatoes and sauté 5 minutes more.

Add water, tomatoes and seasonings except the cilantro. Bring to a boil, then reduce heat and simmer for 50 to 55 minutes until the lentils and sweet potato are cooked through.

Add cilantro and cook 10 minutes more.

Recipe Notes

As with most soups, this one tastes even better the second day when the flavors have fully developed.

This soup freezes well, so make some extra and keep on hand when you need a meal in a pinch.

 *I am an Amazon associate. If you purchase the cookbook through this link, it will provide a small credit to my account.

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cabbage rolls (vegan)

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Despite the warmer weather today, I know we’re not quite in the clear yet…a few weeks of wintery weather may still be upon us. Which means there will be many days left which call for the warming dishes of comfort food.

Last week, I turned to my quarter-Polish roots to prepare a vegan twist on the traditional cabbage roll. For  the longest time, this was one dish that I never warmed up to until recently. I think it was the unusual color + size of the cabbage leaves that was a turn off.

But ever since I learned more about my great-grandparents who emigrated from Poland to Canada in the late 1920’s, my appreciation (and apparently, appetite) for this part of my heritage has grown. nanpics

Traditionally, cabbage rolls are prepared with ground pork, salt pork or ground beef combined with rice and onions. This recipe is based on the one my mother gave me, but I incorporated some coconut bacon to approximate the flavor of salt pork.

Despite the length of prep and cook time, this dish is simple to prepare.

cabbage rolls1

So, what kind of dishes have you grown to love?

CLICK HERE TO PRINT A PDF of the vegan cabbage rolls recipe
CLICK HERE TO PRINT A PDF of the coconut bacon recipe

 vegan cabbage rolls

Prep Time: 90 minutes

Cook Time: 2-3 hours

Keywords: bake saute entree gluten-free nut-free soy-free vegan vegetarian whole grain cabbage rice tomato sauce lentils

Ingredients

  • 1 cabbage head, core removed
  • 1 c. brown rice (organic is best)
  • ½ c. brown lentils
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • ¼ c. coconut bacon
  • 1 tsp. salt
  • Freshly ground pepper to taste
  • 3-4 cups tomato sauce

For the Coconut Bacon (makes more than needed for the cabbage rolls- save the extra for other recipes!)

  • 2 cups large, flaked coconut, unsweetened
  • 3 T coconut aminos
  • 2 tsp. liquid smoke
  • ½ tsp. pure maple syrup
  • ¼ tsp salt

Instructions

Cook rice in 1 ¾ c. water until liquid is absorbed. In a separate pot, cook lentils in 1-1 ¼ c. water until tender.

Meanwhile, sauté onion and garlic in dairy free butter until tender; set aside.

To prepare cabbage leaves: place cabbage head in a large pot of boiling water. Use tongs to remove leaves one at a time as they become softened and loose (about 20-30 seconds between each leaf layer). Set aside.

When rice and lentils are cooked, combine, then mix in coconut bacon and seasonings.

Depending on the leaf size, spoon ¼-1/2 c. of rice/lentil mixture into each leaf. Fold in bottom and top and then roll closed.*

Cover the bottom of a glass baking dish with tomato sauce and place rolls seam side down into dish (you can do this as you roll each one). When all the rolls are prepared, pour remaining sauce over the rolls until they are almost completely covered.

Cover with foil and place in a 325 degree F oven and bake for 2-3 hours, turning down the temperature if needed to prevent burning. The rolls are cooked when most of the tomato sauce is absorbed.

for the Coconut Bacon

Add all ingredients to a bowl and stir to combine. Mixing by hand can help the liquids coat the coconut.

Let the mixture stand a few minutes while oven preheats to further aid absorption.

Spread coconut onto a baking sheet lined with parchment paper.

Bake 7-8 minutes, remove pan from oven, stir, then return pan oven.

Bake an additional 7-8 minutes, stirring once or twice to help coconut bacon cook evenly.

Remove from oven and let cool.

Recipe Notes

Depending on the size of your cabbage leaves, you will need anywhere from 12-18 leaves for this recipe. You can use the remainder of the cabbage in other recipes.

Cabbage rolls are formed similar to burritos or spring rolls. There are online tutorials of how to roll them if you are unsure of the correct method.

Carefully monitor the level of the tomato sauce, especially as the cooking time approaches the two hour mark

For the coconut bacon, you can use tamari or soy sauce in place of coconut aminos, but you will need to adjust the salt content. I like using coconut aminos because it is free of additives often found in soy sauce and tamari and it has a lower sodium content. Vitacost.com* offers a great price per bottle.

I use Wright’s Hickory Liquid Smoke because it is one of the few liquid smoke brands that is free of sugar and other additives.

*Clicking this link gives me credit to Vitacost’s Refer-a-Friend program

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marinara sauce for pasta or pizza, oil & sugar free

100_0929For the longest time I could not bring myself to eat pasta with sauce on it.  Chalk it up to getting the flu after eating spaghetti for dinner. Instead, I requested my spaghetti be served with Italian Salad Dressing.

Years went by until I worked up the nerve to start eating pasta with a little bit of sauce, but it wasn’t until I went to Venice, Italy as a senior in high school that I finally understood why people love pasta.

I started making my own sauce a few years ago when I switched to eating vegan and also cutting back on oils (most store bought sauces contain oil and many also contain sugar). The inspiration for this recipe comes from the Prevent and Reverse Heart Disease book which also inspired my change in diet.

Since we are a family of six and this sauce freezes well, I make a large quantity. That way, I only need to prepare this about once a month. It makes enough to fill about five large mason jars plus a few smaller jars for pizza sauce.

When I don’t have tomatoes on hand from my garden, my favorite brand of canned tomatoes are Muir Glen’s organic diced or whole tomatoes because 1. they’re organic and 2. Muir Glen took the BPA out of their can lining. Thankfully, I can buy these in bulk at BJs to save money.

marinara sauce collage

CLICK HERE TO PRINT A PDF of the marinara sauce recipe

oil & sugar free marinara sauce for pasta or pizza

Prep Time: 10-20 minutes

Cook Time: at least 30 minutes

Ingredients

  • 2 medium-small onions, diced
  • 15-20 medium-large garlic cloves, minced
  • 5 28-oz. canned tomatoes
  • ½ c. fresh basil
  • 3 tsp. dried oregano
  • 2 tsp. salt
  • Dashes freshly ground black pepper
  • 1-2 6-oz cans tomato paste (optional)

Instructions

In a large stock pot, sauté onions and garlic with a little water to prevent the vegetables from sticking.

Meanwhile, in a blender or food processor, blend tomatoes in batches to desired sauce consistency.

Add blended tomatoes to stock pot along with other ingredients except the tomato paste.

Simmer at least 30 minutes or longer to let flavors develop.

For pizza sauce, set aside several cups of the pasta sauce and stir in tomato paste until thoroughly combined. Doing so in a medium saucepan over medium-low heat helps with this process.

Recipe Notes

I use Muir Glen’s organic whole or diced tomatoes and blend them to a fairly smooth consistency.

Garlic is the key to a tasty sauce, but if you’re not a big fan of garlic, start with a slightly smaller quantity.

This recipe makes a lot and it freezes well. One batch usually yields enough sauce for 3-4 pasta meals plus 3-4 pizzas.

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kashmiri curry stir fry

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In December, we watched The Hundred Foot Journey, a story about an Indian family who reestablishes their family restaurant in France after a tragedy in their homeland. It’s also a story about a love for food and the nuances of putting together a dish and how strongly a meal can evoke memories of ones loved and gone. Perhaps, it’s no mystery then of why Jesus had us remember His sacrifice with bread.

kahmiri sauce

And though this recipe could not do justice to a traditional Indian curry, I find it rather tasty. I took inspiration from this curry sauce, added my own twist, and poured it over a stir fry for Christmas Eve. (Hint: Naan bread is an excellent companion to this meal, perhaps even essential for sopping up the sauce. My husband used this recipe to make our naan bread, but subbed in vanilla soy yogurt and soy butter so I could eat it.)

For the stir fry, simply choose a selection of vegetables you like best paired with a side of rice, if desired. For a more authentic taste, I suggest tucking in cauliflower, peas and potatoes.

CLICK HERE TO PRINT A PDF of the Kashmiri Curry Sauce Recipe

kashmiri curry stir fry

Cook Time: 40 minutes

Keywords: saute stir-fry entree gluten-free nut-free soy-free vegan paleo sugar-free coconut milk tomatoes Indian

Ingredients

    for the stir fry

    • selection of fresh vegetables (suggest cauliflower, peas, butternut squash, potatoes, onion, garlic, green beans)
    • coconut oil
    • rice

    for the kashmiri curry sauce

    • 2 small or 1 large onion
    • 1 14-oz. can diced tomatoes
    • 1 14.5-oz. can full fat coconut milk
    • 1-inch piece fresh ginger, minced
    • 2 garlic cloves, minced
    • 2 tsp. cilantro, minced
    • 1/2 tsp. turmeric
    • 3/4 tsp. salt
    • 2 tsp. red chili powder
    • 2 bay leaves
    • 1/2 tsp. garam masala
    • 2 tsp. corriander
    • 1 tsp curry

    Instructions

    for the stir fry

    If using, cook the rice according to package directions.

    Dice onions and chop remaining ingredients (except peas, if using) into bite sized pieces. Rinse.

    Heat oil in a wok or large skillet until it begins to smoke.

    Add onions + veggies requiring a longer cooking time first. Stir fry until just fork tender, then add quick cooking veggies (e.g. peas) and cook until just heated through.

    Spoon rice then stir-fried veggies into bowls and pour sauce over top.

    for the kashmiri curry sauce

    In a large saucepan, saute diced onions in a little water or veggie stock until translucent (about 5 minutes). Then add minced ginger and garlic and saute until fragrant (about 1 minute).

    Add remaining ingredients, bring to a boil, then simmer for about 30 minutes to let flavors combine.

    recipe notes

    I prefer letting each person add their own sauce to suit their preference which is why I add it at the end, but you could try simmering the veggies in the sauce instead of stir frying them if preferred.

    This sauce freezes well. Just be sure to cool it completely before freezing.

    You may finely dice the tomatoes if you prefer small pieces.

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