Vegan Curry

45 minutes

Ingredients

• 1 pound sweet potatoes, cut into 1-inch cubes
• 1 butternut squash, cut into 1-inch cubes
• 3 teaspoons salt, divided
• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 4 teaspoons curry powder
• 2 teaspoons cumin
• 1 teaspoon ground black pepper
• ¾-inch piece ginger, minced
• 1 can diced tomatoes
• 1 can chickpeas, drained
• 1 can coconut milk

Instructions

1. In a large pot or Dutch oven, add the potatoes and squash. Cover with water, add 2 teaspoons of the salt, and bring to a boil.
2. Reduce the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 10 minutes. Drain the potatoes and squash and set aside.
3. Return the pot to the stove over medium heat and add the oil. Add the onion and garlic and cook, stirring constantly, until the onion is translucent, 3 to 5 minutes.
4. Add the curry powder, cumin, pepper, ginger, and remaining 1 teaspoon salt, and stir to combine. Add the tomatoes and chickpeas.
5. Increase the heat to medium-high, and stir in the coconut milk. Bring to a simmer, and then add the reserved potatoes and squash. Reduce the heat to low, and cook for 3 to 5 minutes.

Recipe Note

Serve the curry over jasmine or basmati rice, if desired. To save time, purchase precut butternut squash, jarred minced garlic, and squeezable minced ginger. You might also find fresh-cut diced sweet potatoes in the produce section. If you’re using frozen diced sweet potatoes, add them directly to the pot when you add the tomatoes and chickpeas.

Cauliflower, Ginger, and Turmeric Stew

30 minutes

Ingredients

• 2 tablespoons coconut oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 3 ripe tomatoes, finely chopped
• 1 can full-fat, unsweetened coconut milk
• 1 medium head cauliflower, stemmed and cut into bite-size pieces
• 1 cup chopped kale
• 1 jalapeno, stemmed, seeded, and chopped
• 2 teaspoons ginger paste
• 2 tablespoons chopped cilantro
• 1 tablespoon coriander powder
• 1 tablespoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon sea salt

Instructions

1. In a medium or large pot or stockpot over medium, heat the oil for 30 seconds.
2. Add the cumin seeds and stir until they begin to sputter. Add the onion, and cook for 1 minute. Add the tomatoes and cook, stirring, for a few minutes more, until they soften.
3. Add the coconut milk, cauliflower, kale, jalapeno, ginger, cilantro, coriander, cumin, turmeric, and salt. Stir until mixed. Cover the pot and simmer for 15 minutes, stirring every 5 minutes to prevent burning.

Recipe Note

For convenience, you can use frozen chopped onions, but they’ll release more moisture. You may need to cook them another minute or two to let excess water evaporate before adding the tomatoes.

Rosemary Kale Chicken Soup

40 minutes

Ingredients

• 2 quarts low-sodium chicken broth
• 2 cups chopped kale
• 1 cup chopped cooked chicken
• 2 celery stalks, chopped
• ½ medium yellow onion, diced
• 1 clove garlic, minced
• 1 small sprig fresh rosemary (stem removed), finely chopped
• ¼ teaspoon ground turmeric
• Salt and ground black pepper

Instructions

1. In a large pot over medium-high, add the broth, kale, chicken, celery, onion, garlic, rosemary, and turmeric. Bring to a boil.
2. Reduce the heat to low, cover, and simmer until the vegetables are tender, about 30 minutes.
3. Add salt and pepper to taste.

Recipe Note

Precut ingredients like jarred garlic and frozen diced onion allow you to fix this even faster.

Sunshine Tropical Smoothie

Servings: 2 | 5 minutes

Ingredients

• 1 frozen banana
• ¾ cup frozen diced mango
• ¾ cup frozen pineapple chunks
• 1¼ cups light coconut milk, plus more if needed
• ½ teaspoon ground turmeric
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon fresh ginger (optional)

Instructions

Place all the ingredients in a blender. Combine until smooth, adding more milk, if needed, to reach your desired consistency.

Recipe Note

You can use a different dairy-free milk, if you’d like.