MEAL PREP WITH ME // vegan red lentil coconut curry & chickpea salad

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My go-to local products: from Simpson Spring, https://www.simpsonspring.com/
@simpsonspring on instagram and facebook
My website: https://madelineking.squarespace.com/
Instagram: @madeliinekiing
Email: mking1996@gmail.com
xoxo Madeline

Vegan Red Lentil Coconut Curry

* 2 cups red lentils
* 3 carrots, chopped
* 1 head cauliflower, roughly broken up
* 1 can baby corn
* 1 can coconut milk, light or full-fat
* 1 1/2 cups vegetable broth
* 1/2 sweet onion
* 3 cloves garlic, (around 3 tbs minced)
* 3 tbsp red curry paste
* 3 tbsp liquid aminos or soy sauce
* 1 tbsp coconut sugar
* *I didn’t have on hand – but adding 1/2 tbsp freshly grated ginger and/or lime juice would be great additions to this recipe!

Chickpea Salad
* 1 can chickpeas
* 2 carrots, finely chopped
* 3 stalks celery, finely chopped
* a few stalks green onion, finely chopped
* 1/4 cup dill pickle, or 4 tbs kraut
* 2 tsp yellow mustard
* 3 tbsp full-fat greek yogurt, or mayonnaise of choice
* 2 tsp dill
* 1 garlic clove
* 1/2 tsp black pepper
* 1/4 tsp sea salt
* microgreens for serving are from Simpson Spring Co.

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