5-Minute Vegan Curry and Tuning Out the Noise

Good Morning Everyone!

How are you today? I hope you are having a lovely day today! Not only is it Friday (YAY!!!), but today is day 1 of the 5-day curry cook-off. I am so excited to share this recipe with you, not only because it is Vegan, but also because it is flavorful, delicious, and takes literally 5 minutes to make! But before we jump into things, I want to pause a moment and talk about tuning out the “noise”. Sometimes it feels like we are bombarded with news. Black Lives Matter! Trump vs. Clinton! Police Riots! Shootings! Killings! Kidnappings! It is everywhere on news feeds, radio channels, blogs, Twitter, etc.

5-Minute Vegan Curry
5-Minute Vegan Curry

And it’s not that it doesn’t matter, because it certainly does. But here… in this sacred space of my blog, I’m saying: enough! I’ve read the articles and blogs. I’ve heard it on the news. I am well-informed of the political candidates to be able to make an educated vote. I do not want to get over-saturated with information that, (let’s be honest), is really depressing! Does it matter? Of course it does. I’m glad people are rallying for civil rights. I’m glad people are using their voice to make their point heard. I’m glad people are passionate about who they want to be the next president. All of these things are GOOD!

But do I need the minute by minute blow of it all? No.

And so I have to stop and disconnect. I pause and fill my ears with positive music. I go outside and get some fresh air and sunshine and thank God for the ability to live in a country where I can feel safe enough to do so. So today my challenge for you is this: take a moment to focus on love and peace. No matter where you come from, what your skin color is, or what troubles you have in your life, take a moment to stop…. and breathe. Close your eyes and just be at peace in the moment. Even if you can only do this for 2 minutes. Take those two minutes of solitude to regroup before you plunge back into the day.

And now… let’s dive into the recipe! ๐Ÿ™‚

This 5-Minute Vegan Curry was probably one of funnest recipes I’ve made in a long time. Why? Because I was cooking right along with the Youtube video! That’s right! This recipe today comes courtesy of The Happy Pear. Those Irish twins are at it again, with their “5 minute” cooking recipe series, and this curry was out-of-this world good. It was mild, but packed with flavor. If you want more heat, by all means add some chili pepper to it, but I enjoyed eating a mouthful of beans and greens that were soaked in that rich, golden, intense curry blend of cumin, turmeric, and curry powder. It was amazing! And it only took 5 minutes to make! (Okay… it was probably more like 8 because I had to mise en place myself prior to cooking with the video, but you get the idea).

Anyway, give this delicious, humble Vegan curry a try and let me know what you think! All you need is a wok or large saucepan, a knife to chop everything up, and a spoon to mix it all around and you’re good to go!! Have a beautiful day everyone and keep on cooking! โค

5-Minute Vegan Curry
5-Minute Vegan Curry

5-Minute Vegan Curryย 

Courtesy of: The Happy Pear

Yields: 6 servings

Ingredients:ย 

  • half a red onion, chopped
  • 2 cloves of garlic, chopped
  • 1 and a half tsp of salt
  • 1 courgette/ zucchini, chopped
  • half a grated carrot
  • 1 tin of coconut milk
  • half a tbs of Veg stock (Note: I used chicken bouillon and it tasted just fine!)
  • 400 ml of boiling water or 1 1/2 cups boiling water
  • 2 tbs curry powder
  • 1/2 tsp. red chile pepper flakes
  • 1 handful of spinach
  • 1 tin of butter beans, drained and rinsed
  • 1 tin of black beans, drained and rinsed
  • 1/2 lemon, juiced

Instructions:ย 

  1. Get your wok heating up over high heat with 2 tbsp. of oil.
  2. Add chopped onion, grated carrot, chopped garlic cloves, and chopped zucchini.
  3. Saute in the pan for 2-3 minutes, stirring occasionally.
  4. Add 1 1/2 tsp. salt.
  5. Next, add the curry powder, 1/2 tsp. of Vegetable stock (or bouillon cube), boiling water, and 1 can of coconut milk, and mix well to combine.
  6. Then add both beans, black and butter beans, (that are drained and rinsed), to the wok, and mix to combine.
  7. Add the juice of 1/2 fresh lemon and continue mixing.
  8. Finally in the last minute of cooking add a large handful of spinach and cook for 1 minute, or until it just starts to wilt.
  9. Cut the heat off and serve, because you’re done!! ๐Ÿ™‚ Serve with rice, couscous, millet, or brown rice and enjoy! ๐Ÿ™‚

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