Petra Atanasova | Sunglow Kitchen on Instagram: "Chickpea and Potato Curry - rich, saucy, a little spicy, and packed with protein and fiber. It’s a healthy 1-pot dinner that is easy to make and great for meal prep. The best part - it’s made in 1 pot and 35 minutes, meaning it’s great for a weeknight dinner when you need to put something on the table fast! 🍛 Save the post so you can make it later! Ingredients 2 tablespoons olive oil 1 medium yellow onion, finely diced 4 cloves of garlic, minced 1 tablespoon minced ginger 1 teaspoon garam masala 1 teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon ground turmeric ½ teaspoon red chili flakes 2 cups vegetable broth or water 2 (15 oz each) cans chickpeas drained and rinsed 2 medium potatoes, peeled and chopped Freshly cracked
Maya / plant-based food and recipes on Instagram: "This is honestly one of my favorite dishes everrrr, and yes it really makes you dance! 🕺 RECIPE (4 servings 50min prep time): Sauce: -1 onion -3 cloves garlic -a thumbsize piece of ginger -1 small apple FRY in 3 Tbsp vegan butter -4 Tbsp flour -1 1/2 Tbsp curry powder -1 Tbsp tomato paste Stir it in -650ml water -1 Tbsp each soy sauce, ketchup, agave or maple syrup -salt to taste Simmer for around 10mins and then blend until smooth. Taste test and add more seasoning if needed. Tofu katsu: -2x 200g tofu Cut in filets -4 Tbsp corn starch with salt, pepper and paprika -5 Tbsp plant milk Mix. -panko breadcrumbs Bread the tofu and fry in oil until crispy. Quickles: -1 small cucumber -1 red onion -a handful of cilantro -5 Tbsp white vinegar
