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Meatless Curry

by Vimerson Health Team October 21, 2019

Meatless Curry

Plant-based recipes 🌱…let’s de-mystify them! 
Nowadays we are hearing a lot about eating less meat and fish to be more sustainable. Factory farming and overfishing are not good for our planet, and we should all do our part and be a little more eco-conscious.
This doesn’t mean we all need to go vegan (unless that’s where our hearts lie): we can all contribute to helping Mother Earth 🌎 by learning to cook more plant-based meals.
What’s a plant-based meal? Simply put, it’s a meal in which vegetables, grains, and legumes are the star, not the side dishes. If you are used to rich meat and fish courses being the staples of your diet, this may seem like a dramatic shift, but consuming less meat doesn’t need to be a chore: you can eat wonderful, satisfying plant-based meals that won’t make you regret you skipped the meat aisle!
There’s also significant research behind the fact that eating less meat is good for your digestion, your blood pressure and your cholesterol. We really have nothing to lose in embracing a more plant-based menu. 
But where to start? It can be overwhelming if you’ve never thought of vegetables as the center of your meals, and a lot of the options out there sound a little too healthy to be flavorful!
If you’re anything like me, you love a good curry 🍛! The wonderful spices, the aromatic scent, the heavenly flavors…need I go on?
I set my sights on creating a meatless curry, and the results were so great I can’t wait to share with you all!
Not only will this curry delight your taste buds, but it will also help you get ready for flu season thanks to healing powerhouses turmeric and ginger. Bonus fact: it’s completely gluten-free!
Give it a try this week, I promise you won’t miss the chicken. 
1 butternut squash, peeled and diced into cubes 
1 medium to large courgette, cut in half moons
2 red bell peppers, julienned
1 large or 2 medium carrots, peeled and diced into cubes
1 can of chickpeas (make sure you rinse them and drain them!)
1 can of coconut milk
1 tablespoon of soy sauce
1 cup of veggie broth (you can use 1 bouillon cube and 1 cup of water if you don’t have broth)
1 Tablespoon oil (olive oil or coconut oil would be best)
4 garlic cloves, minced
2 teaspoons ground ginger (if you have fresh ginger, grate about 1 tablespoon instead)
1 teaspoon of ground turmeric
1 tablespoon of curry powder (any kind you like)
Salt and Pepper, to taste
Optional add-ons:
1 tablespoon of any nut butter (peanut, almond, cashew - omit for nut allergies)
1/2 teaspoon cayenne pepper if you like a spicy curry
Get a large pot and place it on high heat. Add your oil, ginger and garlic and cook for about 1 minute.
Add your squash and carrots, saute for 10 minutes.
Add all your spices and stir for about a minute.
Add coconut milk, soy sauce, broth (or cube and water), and if you’re using any nut butter, add it here. Add your salt and pepper, stir well and let simmer for about 15 minutes.
Add in your chickpeas, courgette and pepper, lower the heat and let cook on low for about 40 minutes. Make sure you check your curry every 5-10 minutes to ensure nothing is sticking to the bottom of the pan. 
Delicious served over rice or with naan bread. 
Let us know if you try it in the comments!

Vimerson Health Team
Vimerson Health Team



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