With school and work-life back in full swing, today I am so excited to share the first of a month long series of one-pot, super simple, and inexpensive yet healthful recipes- perfect for those on a student’s budget, with a particularly small kitchen, or with a sparse amount of free time (check, check, check to all of the above!). Limited resources- financial, space, or otherwise- shouldn’t have to put a damper on your nutrition needs or your access to a delicious meal- look no further.
This simple weeknight Late Summer Vegetable Curry is made with a rainbow of red Thai curry paste, overripe gushing tomatoes, creamy eggplant and coconut milk, and overflowing handfuls of fresh baby spinach. Abundant in plant based protein and fiber, this nourishing curry will leave you full and satisfied, without giving the ‘Freshman 15’ a second thought. Requiring only minutes of chopping and a pot big enough to hold your feast, prepare your curry on a lazy Sunday, store it in your refrigerator or freezer, and have it at your disposal over the course of the busy week. I serve mine over 1 cup of brown basmati rice or quinoa with two tablespoons of chopped cashews for added crunch.
Late Summer Vegetable Curry [makes 6 servings]
2 tablespoons red Thai curry paste
2 cups low sodium vegetable broth, divided
2 medium yellow onions, medium diced
1 large eggplant, rustically cubed
1 cup light coconut milk
½ cup split red lentils
2 large yellow peppers, deseeded and cut into thin strips
1 medium tomato (about ½ pound), rustically cubed
1 cup frozen peas
4 cups fresh baby spinach
salt & pepper to taste
In a large Dutch oven or heavy pot, heat curry paste and ¼ cup vegetable broth over medium-high heat until just simmering. Add onion and sauté, stirring frequently, until just soft (about 4-5 minutes). Stir in eggplant and an additional ¼ cup of vegetable broth and continue to sauté for5 minutes.
Add remaining 1 ½ cups vegetable broth, coconut milk, and red lentils to pot, stir to combine. Bring to a slow boil, then reduce heat to low, cover, and allow to simmer for 20 minutes. Stir in yellow peppers and tomato, re-cover, and continue simmering for an additional 10 minutes.
Remove lid, then stir in peas, and spinach. Allow to simmer until spinach has just wilted. Remove from heat, season to taste, and enjoy!
Nutritional Information [per serving = about 2 cups]
160 Calories, 29g Carbohydrates, 2.6g Fat, 7g Protein, 9.2g Fiber, 8.1g Sugar 4.03
Costing: ~$10.75 per entire recipe, ~1.80 per serving
costing only accounts for amount of ingredient used in recipe, you may have leftover lentils, spinach, etc.