This vegan curry is amazing, I cooked this one with pre-made coconut curry that I bought from Costco, but you can also make your own curry it is super easy here are the ingredients you will need to make your own coconut curry
- 2 tbsp olive oil
- 1 tsp crushed red pepper flakes
- Zest of 1 lemon
- 1 ½ tbsp curry powder
- 1 ¼ cups coconut milk
- 2 tbsp soy sauce (substitute Coco Aminos for gluten and soy free)
- 2 tsp sugar (I would eliminate this ingredient or substitute honey)
- ½ tsp salt
- ½ cup chopped fresh basil leaves
Find this recipe here
I believe it is important to be flexible when following a recipe. You are making the food for yourself not the people who made the recipe. You can always try switching out ingredients and see how you like it, try different vegetables (this is probably the easiest thing to change without messing up the meal). If you are looking through recipes and you find one you really like but it has milk in it don’t be afraid to substitute the milk for almond milk or coconut milk. Another thing I always do if a recipe has an ingredient I don’t like or can’t have I will google substitutes for that ingredient. There are so many ways to do that recipe you are looking at and still make it taste amazing, so when your following a recipe put what you like in it! (however, this does not apply to baking, that’s whole other ball game. You can still look up substitutes for ingredients you can’t eat, but make sure you get the measurements right because that could mess up your whole dessert, bread, or whatever you are baking).
When I cook, I often don’t use recipes and I don’t measure things out. I usually just end up putting an amount I think would taste good, then I taste it along the way adding anything it needs more of. That’s what I did with this recipe. Below I am going to guesstimate the measurements for anyone that absolutely needs to follow the measurements on a recipe, but I encourage you to have fun with this recipe. Put how much curry you would like on your spaghetti squash, maybe you like it really saucy or maybe you don’t want the sauce to overpower everything, that’s up to you. Start with less and add from there, you can always add but you can’t take away (adding more vegetables or spaghetti squash can balance out your meal if you added to much sauce).
Play around with the spices as well! I love to put tons of spices on everything I make, I usually just go to the spice cabinet and start smelling and pulling spices from the shelf. If it smells like it will mesh well with what I’m making I throw it in. when adding spices start with a little and taste, then keep adding and tasting till you get to your desired amount.
Vegan Coconut curry
- 1 spaghetti squash
- 1 can chick peas
- 1 1/5 cups Maya Kaimal coconut curry
- More or less depending on how saucy you want it
- You can make your own curry, recipe linked above
- 1 cup almond milk (or coconut milk)
- More or less depending on how soupy you want it
- 1 cup broccoli, chopped
- 2 carrots, chopped
- ½ cup pepper jack Daiya cheese
- Add desired spices
- I added turmeric (great anti-inflammatory), cumin, salt, pepper, sumac ground, and garlic powder.
- Cut spaghetti squash in half add olive oil, salt, and pepper and bake in the oven skin side up for 40 min at 375 degrees F. when times up pierce with a fork if its soft and goes in easy it is ready. Let sit till cools.
- Add olive oil to a skillet then add chickpeas. Cut up veggies and add them to the skillet with the chickpeas, add spices and cook until carrots are at desired softness.
- While that’s cooking scrape the insides of the spaghetti squash into a bowl. Put the coconut curry and milk in a pot on medium high. when it starts to bubble add squash, veggies and chickpeas to the pot.
- Stir everything together and cook for another 5 min, then stir in cheese till melted and serve! Enjoy!