Main Dish Recipes

Let’s add some variety to dinner tonight with a plant-based cauliflower and sweet potato curry. If you have never made curry, don’t be intimidated. It is simply a unique flavor achieved with certain spices and coconut milk.

What is Curry?

Curry is a dish with flavors originating from South Asia. A variety of spices combine with coconut milk to form a sauce or gravy that is combined with meat or vegetables. It is typically orange in color and can be spicy. The level of spice depends on preferences and what the recipe calls for.

What Does Curry Taste Like?

The combination of spices will determine the taste of a curry. Traditional Asian spices like cumin, coriander, red chili powder, and turmeric create an earthy, savory flavor. However, there are hundreds of variations depending on the ingredients.

This plant-based version of cauliflower and sweet potato curry uses Thai curry paste, fresh ginger and garlic. To achieve a spicier curry, add red chili powder, more Thai curry paste or your favorite hot sauce.

It is easy to customize the level of spice. I often keep it tame for my boys, and add more spice for my husband. This meal never gets boring because I can continually play with the combination of spices and additions.

How to Make Plant-Based Cauliflower and Sweet Potato Curry

Ingredients

• 1/2 cup White Onion (chopped)
• 3 cloves Garlic (minced)
• 1 tbsp Ginger (fresh, grated or minced)
• 1/4 cup Water
• 2 tbsps Thai Red Curry Paste
• 1 1/2 cups Veggie Broth
• 1 cup Canned Coconut Milk (full fat)
• 1/2 cup Dry Red Lentils
• 1 head Cauliflower (small, chopped into florets)
• 1 Sweet Potato (medium-sized, peeled and cut into cubes)
• 1/4 cup Cilantro (chopped, optional for garnish)

Step 1 – Heat

Heat a large pot over medium heat. Add the onion, garlic, ginger and water. Cook until the onions are just tender and water has evaporated, about 3 to 5 minutes.

Step 2 – Cook

Add the curry paste and stir to combine with the onion mixture. Stir in the broth and coconut milk. Add in the lentils and cook for 8 to 10 minutes until the lentils are just tender, stirring often.

Step 3 – Add Cauliflower and Sweet Potato

Add the cauliflower and sweet potato to the pot. Stir to combine, then cover with a lid and reduce the heat to medium-low. Cook for 15-20 minutes or until the vegetables are tender, stirring often.

Step 4 – Season

Season with additional salt if needed, and divide between bowls. Top with cilantro, if using, and enjoy.

Serving Options

One serving size is approximately 2 cups of curry. Eat it by itself or serve with brown or jasmine rice, quinoa, rice noodles or cauliflower rice.

Add More Flavor

For a twist, stir in lime juice, and serve it with extra lime wedges and cilantro. To make a spicier curry, add more curry paste or your favorite hot sauce.

Storage

Refrigerate any leftover curry in an airtight container for up to five days.

More Plant-Based Meals

If you enjoyed this recipe, check out these other delicious plant-based meals:

• Sweet Potato and Black Bean Bowl
• Vegan Bolognese Pasta with Lentils
• Flavor Packed Moroccan Chickpeas
• Vegan Burgers
• Vegetable Spaghetti

Yield: 4 Servings

Cauliflower and Sweet Potato Curry

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Classic Thai flavors combine to turn cauliflower and sweet potato into a plant-based curry.

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

• 1/2 cup White Onion (chopped)
• 3 cloves Garlic (minced)
• 1 tbsp Ginger (fresh, grated or minced)
• 1/4 cup Water
• 2 tbsps Thai Red Curry Paste
• 1 1/2 cups Veggie Broth
• 1 cup Canned Coconut Milk (full fat)
• 1/2 cup Dry Red Lentils
• 1 head Cauliflower (small, chopped into florets)
• 1 Sweet Potato (medium-sized, peeled and cut into cubes)
• 1/4 cup Cilantro (chopped, optional for garnish)

Instructions

1. Heat a large pot over medium heat. Add the onion, garlic, ginger and water. Cook until the onions are just tender and water has evaporated, about 3-5 minutes.
2. Add curry paste and stir to combine. Stir in broth and coconut milk. Add lentils and cook for 8-10 minutes until the lentils are just tender, stirring often.
3. Add the cauliflower and sweet potato to the pot. Stir to combine. Cover with a lid and reduce heat to medium-low. Cook for 15-20 minutes or until vegetables are tender, stirring often.
4. Season with additional salt if needed. Divide between bowls. Top with cilantro, if using.

Notes

• Leftovers: Refrigerate in an airtight container for up to 5 days
• Serving Size: One serving is approximately 2 cups
• More Flavor: Stir in lime juice and serve with lime wedges and cilantro. For more spice, add more curry paste or serve with hot sauce.
• Serve it With: Serve with brown or jasmine rice, quinoa, rice noodles or cauliflower rice

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Morocco is known for bright, bold flavors, and these plant-based Moroccan Chickpeas bring just that. It’s a versatile dish that can be eaten alone or served with a variety of bases to make it a complete meal – perfect for meal planning!

Do they Eat Chickpeas in Morocco?

Yes, Moroccans eat chickpeas. The Arabic word for chickpea is hommos. It is often cooked in couscous or added to Hariri soup.

In America, chickpeas are most commonly eaten when blended to make hummus. They offer a creamy middle and mild taste that takes on any flavor added.

Meal Planning with Moroccan Chickpeas

I like to make a batch of Moroccan chickpeas on Sunday with a plan to eat them throughout the week in various ways. Here are a few ways things it can be served over to make a meal for lunch or dinner:

• Rice
• Quinoa
• Roasted Potatoes
• Sweet Potato
• Squash
• Tortillas
• Crusty Bread

With a plan made in advance, go ahead and cook the potatoes and rice to have on-hand as well. Feel free to grab a fork and eat them alone as a satisfying snack or side dish too!

Flavor Options

Chickpeas will take on any flavor you add to the dish. That means there are lots of ways to switch up the taste to your liking. If spicy food is your jam, add chili flakes or more cayenne pepper.

For a sweet twist, throw in a handful of raisins. Fresh garlic and ginger can bring comfort. Experiment to find what you and your family like best.

With so many flavor combinations and a variety of bases to choose from, this dish will never get boring.

How to Make Moroccan Chickpeas

Ingredients

• 1/2 cup Veggie Broth
• 1 Yellow Onion (medium, diced)
• 1 cup Chickpeas (1/2 can drained and rinsed)
• 1 1/2 tsps Salt
• 1 tbsp Turmeric
• 1/2 tsp Cinnamon
• 1/2 tsp Cardamom
• 1/4 tsp Cayenne Pepper
• 1 can Petite Diced Tomatoes (15 ounce can, drained)
• 1/2 cup Parsley
• 1/3 cup Pitted Dates (finely chopped)

Step 1 – Cook on Stovetop

Add the broth and onion to a pot over medium heat. Cook for about 3 minutes until the onions begin to soften. Add the chickpeas, salt, turmeric, cinnamon, cardamom and cayenne pepper. Continue to cook for 3 more minutes.

Step 2 – Add Tomatoes

Add the tomatoes, parsley and dates to the pot and stir to combine. Reduce the heat to medium-low and cover the pot with a lid. Cook for 10 minutes, stirring occasionally.

Step 3 – Serve

Divide between bowls, or serve over rice. Enjoy!

Serving Size

One serving size is equal to approximately one cup of stew.

Serving Alternatives

There are lots of ways to serve Moroccan chickpeas. Eat them alone or serve it over rice, quinoa, roasted potatoes, sweet potato, squash, tortillas or crusty bread. Yum!

Add More Flavor

Change up the flavor to keep this recipe fresh and exciting. Add fresh garlic, ginger, chili flakes and/or raisins to your liking.

Storage

Any leftover Moroccan chickpeas can be refrigerated in an airtight container for up to four days.

More Plant-Based Meal Recipes

If you enjoyed this recipe, check out these other delicious dinner ideas:

• Vegan Pad Thai in Less Than 30 Minutes
• Instant Pot Mexican Quinoa
• Vegan Bolognese Pasta with Lentils
• Vegetable Spaghetti
• Plant-Based Instant Pot Goulash

Yield: 4 Servings

Moroccan Chickpeas

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Create a nutrition packed bowl of chickpeas with flavors from Morocco. This recipe is great eaten alone or served over rice, quinoa, vegetables, tortilla, etc.

Prep Time 4 minutes

Cook Time 16 minutes

Total Time 20 minutes

Ingredients

• 1/2 cup Veggie Broth
• 1 Yellow Onion (medium, diced)
• 1 cup Chickpeas (1/2 can drained and rinsed)
• 1 1/2 tsps Salt
• 1 tbsp Turmeric
• 1/2 tsp Cinnamon
• 1/2 tsp Cardamom
• 1/4 tsp Cayenne Pepper
• 1 can Petite Diced Tomatoes (15 ounce can, drained)
• 1/2 cup Parsley
• 1/3 cup Pitted Dates (finely chopped)

Instructions

1. Add broth and onion to a pot over medium heat. Cook for about 3 minutes until the onions begin to soften. Add the chickpeas, salt, turmeric, cinnamon, cardamom and cayenne pepper. Continue to cook for 3 more minutes.
2. Add the tomatoes, parsley and dates to the pot and stir to combine. Reduce the heat to a medium-low and cover the pot with a lid. Cook for 10 minutes, stirring occasionally.
3. Divide between bowls, or serve over rice, etc. Enjoy!

Notes

• Leftovers: Refrigerate in an airtight container for up to 4 days.
• Serving Size: One serving is equal to approximately 1 cup of stew.
• More Flavor: Add fresh garlic, ginger, chili flakes and/or raisins.
• Serve it With: Rice, quinoa, roasted potatoes, sweet potato, squash, tortillas or crusty bread.

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Put dinner on the table that is packed with a rainbow of vegetables in under 30 minutes. This Vegan Pad Thai recipe tastes even better the next day too!

Homemade Pad Thai can be intimidating with its complex flavors and long list of ingredients, but I have some time-saving tips to cook this dish in a jiffy.

For starters, you don’t have to use all fresh vegetables. Frozen is totally fine here if you want to skip washing and chopping.

Wok or Pan?

Grab a pan with a lid! A wok provides a large surface area for food to cook at various temperatures. That’s great for developing flavors over time, but I have homework to supervise and bedtime routines to enforce.

When you make Pad Thai in a pan, you can cover it with a lid to expedite the cooking process. It will bring your veggies to tender-crisp in no time!

Vegan Pad Thai Sauce

Traditional Pad Thai sauce includes a handful of various sauces and spices. In my speedy, vegan version, I simply combine Peanut Butter and Tamari (or Braggs Liquid Aminos) for the sauce.

If you don’t do Peanut Butter, feel free to substitute with Sunflower Seed Butter.

It takes a few minutes to combine the two, but it can be done while the noodles and veggies are cooking.

Sometimes I add more Tamari at the end for taste and hot sauce for an added kick. You won’t miss any Pad Thai flavors with this method!

Is Pad Thai Gluten Free?

Yes, my version of a Vegan Pad Thai is gluten free. The Brown Rice Noodles and Tamari are free of gluten, but make sure you choose any substitutions carefully to meet your dietary needs.

I also have tips for making this soy-free or adding vegan protein. Check out the dietary notes following the recipe for ways to make a Pad Thai that is uniquely yours.

Vegan Pad Thai Recipe

Ingredients

• 1 box Brown Rice Pad Thai Noodles
• 1 White Onion (1 cup diced)
• 2 cloves Garlic (or 1 tbsp minced)
• 1/4 cup Water (as needed for water sauté)
• 2 Carrot (sliced)
• 1 Red Bell Pepper (diced)
• 1 Yellow Bell Pepper (diced)
• 1 cup Broccoli (chopped into florets)
• 1 cup Shredded Red Cabbage
• 1/2 cup Frozen Shelled Edamame
• 1 Lime (sliced into wedges)
• 1/4 cup Peanut Butter
• 1/4 cup Tamari (or Braggs Liquid Aminos)
• 1 tsp Hot Sauce (optional)

Step 1 – Cook Noodles

Cook the Brown Rice Pad Thai Noodles according to package directions.

Step 2 – Sauté Onions and Garlic

Add diced onions and garlic to a hot skillet. Cook for a few minutes until onions start to turn translucent. Add small amounts of water as needed to water sauté. Cover with a lid.

Step 3 – Cook Carrots and Peppers

Pour carrots and bell peppers into the skillet with the onions and garlic. Stir occasionally and add water if they start to stick. Cook for 4-5 minutes. Cover with a lid.

Step 4 – Add More Veggies

Add the rest of the veggies and stir. If needed, pour in a little more water. Cover with a lid. Cook for 3-4 minutes until all veggies are the desired texture.

Step 5 – Mix Sauce Together

In a small bowl, mix together tamari and peanut butter until well mixed. It takes a few minutes of stirring. Set aside.

Step 6 – Drain Noodles

Once the noodles are done, drain the water and return them to the original pan. Pour the sauce in and stir it into the noodles. Sometimes I’ll add extra tamari too.

Step 7 – Add Noodles to Veggies

Pour saucy noodles into the tender-crisp veggies and mix well. Add hot sauce if desired.

Dietary Notes

Gluten-Free: Tamari and Brown Rice Noodles are already gluten-free, but make sure any substitutes you use are also gluten-free if needed.

Soy-Free: Substitute coconut aminos for the soy sauce to make this dish soy-free.

Peanut-Free: Substitute sunflower seed butter for the peanut butter to make this dish peanut free.

Veggies: Fresh or frozen veggies can be used. I always keep a bag of stir fry vegies in the freezer, so I can make this quickly.

Protein: If you’d like more protein, add a can of chickpeas (drained and rinsed) when you add the noodles. You can also add baked or sautéed tofu.

More Plant-Based Dinner Ideas

• Vegan Sushi Bowl
• Plant-Based Taco Bar
• Vegetable Spaghetti
• Vegan Bolognese Pasta with Lentils
• Vegan Burgers

Yield: 4-6 Servings

Vegan Pad Thai

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This vegan version of Pad Thai cooks up in less than 30 minutes, making it perfect for weeknight dinners. It tastes even better the next day too.

Cook Time 25 minutes

Total Time 25 minutes

Ingredients

• 1 Box Brown Rice Pad Thai Noodles
• 1 White Onion (1 cup diced)
• 2 cloves Garlic (or 1 tbsp minced garlic)
• 1/4 cup Water (as needed for water sauté)
• 2 Carrot (sliced)
• 1 Red Bell Pepper (diced)
• 1 Yellow Bell Pepper (diced)
• 1 cup Broccoli (chopped into florets)
• 1 cup Shredded Red Cabbage
• 1/2 cup Frozen Shelled Edamame
• 1 Lime (sliced into wedges)
• 1/4 cup Peanut Butter
• 1/4 cup Tamari (or Braggs Liquid Aminos)
• 1 tsp Hot Sauce (optional)

Instructions

1. Cook Brown Rice Pad Thai noodles according to package directions.
2. Add diced onions and garlic to a hot skillet. Cook for a few minutes until onions start to turn translucent. Add small amounts of water as needed to water sauté. Cover with a lid.
3. Pour carrots and bell peppers into the skillet with the onions and garlic, stir occasionally and add water if they start to stick. Cook for 4-5 minutes. Cover with a lid.
4. Add the rest of the veggies and stir. If needed, pour in a little more water. Cover with a lid. Cook for 3-4 minutes until all the veggies are the desired texture.
5. In a small bowl, mix together tamari and peanut butter until well mixed. It takes a few minutes of stirring. Set aside.
6. Once noodles are done, drain the water and return to original pan. Pour the sauce in and stir it into the noodles. Sometimes I'll add extra tamari too.
7. Pour saucy noodles into the tender-crisp veggies and mix well. Add hot sauce if desired.

Notes

• Gluten-Free: Tamari and Brown Rice Noodles are already gluten-free, but make sure any substitutes are also gluten-free if needed.
• Soy-Free: Substitute coconut aminos for the soy sauce to make this dish soy-free.
• Peanut-Free: Substitute sunflower seed butter for the peanut butter to make this dish peanut-free.
• Veggies: Fresh or frozen veggies can be used. I always keep a bag of stir fry veggies in the freezer so I can make this quickly.
• More Protein: Add a can of chickpeas (drained and rinsed) when you add the noodles. You can also add baked or sautéed tofu.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Annie Chun's Brown Rice Noodles, Pad Thai
• 
  San-J Organic Gluten Free Soy Sauce Tamari 

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!