We have been enjoying plant based meals more and more around here. Ever since we introduced a gaggle of chickens to our home and into our hearts our children are becoming increasingly aware of WHAT they are eating.
For now, they have requested meat free meals and I am obliging.
But where are they going to get their protein, you may be thinking?
Well, that is a concern here too. That is why we have been introducing even more legumes into our meals. This delicious coconut Thai curry is a delicious stir fry and it completely vegan. No animal products in sight but yet lots of protein for my babies growing bodies. (One cup of chick peas has 14.5 grams of protein!)
If you’re interested in introducing meatless meals or are just wondering how to consume more veggies into your diet, this is a great option. The coconut thai sauce is key to making little ones love it!
Simply stir up your veggies over medium heat in coconut oil and mix your sauce while they are cooking away. Steam some basmati rice and serve with optional garnishes. Easy peasy!
Here is what you need:
COCONUT THAI VEGAN CURRY:
Stir fry:
3 chopped and peeled carrots
I cup of chopped spinach
1 cup of broccoli
I cup of snow peas
1 sliced red pepper
1 sliced yellow pepper
1 drained and rinsed jar of chickpeas
1/2 sliced red onion
Sauce:
4 TBS of coconut milk (list or creamy depending on what you desire)
1 TBS of curry paste
1 TBS of low-sodium tamari sauce (or to taste)
Gluten free soya sauce to taste
Garnish (Optional):
Sesame seeds
Chili flakes
Hot sauce
This is a recipe we come back to all of the time. If we don’t have all the veggies on hand we improvise! Dinner can be on the table in 20 minutes, leaving you more time to do the things you love!
If you are new to vegan cooking, the key to the best vegan stir frys is to make sure you’re filling them with plant based protein — and that you make enough for seconds!
