Low carb, high protein Vegan Curry with Naan

With just a few ingredients around the house (some vegan staples for sure) you can whip up a quick, healthy and protein rich meal that won’t break the bank or your summer bod goals.

25 minute meal done up right. Nutrition information for the curry dish is noted.

Vegans need protein too ~ keep your nutrition tight with a plan of attack and always have options available to you in your kitchen.


1 can chickpeas

3 cups chopped kale
1/2 large yellow onion
5 cloves garlic
1/2 inch garlic
1 cup shelled peas
1/3 can regular coconut milk
1 cube boullion 2 cups hot water
Garam Masala – 1 tbsp
Curry – 1 tsp
Turmeric – 1 tsp
1 block extra firm tofu pressed
Salt to taste
Vegan Parm – I used THIS ONE
Olive oil
Garlic salt
(light dusting of each)
Heat 1/2 tsp of oil in large saucepan.
Add chopped onion, garlic and ginger on medium low heat.
Add chickpeas with 1/2 aquafaba & cook for 5 minutes.
Meanwhile – in lightly greased pan fry cubed tofu until browned on all sides.
Add hot water and bullion, turn up to medium, cook and reduce water for 3-4 minutes.
Add 3 pinches of sea salt, peas & kale then stir in coconut milk cook for 2 more minutes.
Finally, add panfried tofu and mix.
To create “naan”:
Set oven to 400 degrees. “Butter” tortillas with oil lightly, sprinkle with garlic salt & vegan parmesan. Bake for 5-7 minutes then change to 525 degree broil for 2 minutes or until tortillas start to bubble/brown slightly.
Nutrition Facts
Servings 4.0
Amount Per Serving
calories 285
% Daily Value *
Total Fat 9 g 13 %
Saturated Fat 2 g 11 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 3191 mg 133 %
Potassium 540 mg 15 %
Total Carbohydrate 32 g 11 %
Dietary Fiber 10 g 39 %
Sugars 8 g
Protein 20 g 40 %
Vitamin A 156 %
Vitamin C 181 %
Calcium 24 %
Iron 25 %

10 Minute Vegan Chana Masala


As you may have read via Facebook, or by my YouTube Channel, we are moving to Pittsburgh! Why does this matter to todays recipe? Well, as I was packing up my pantry {sniffle, sniffle} I came across a bunch of spices that we purchased in India this past January.

One in particular was my motivation for this recipe – cinnamon! This isn’t your usual baking cinnamon, it packs a punch and is generally used in savoury dishes by Indian chefs.


We purchased a bucketload of spices for next to nothing there and finally have a minute to use them as we clear out our home for the big move September 30th.

If you’re ready for fall then your cupboard is stocked with amazing spices to keep the heat in your life while the leaves and {eventually} snow fly.

Nights are getting longer, so try out this recipe when you’re short on time but in need of big taste.


1 cup Veggie Milk. I used vanilla flavoured Veggemo for this recipe.


1/4 cup veggie broth or warm water

Paprika – 1.5 tsp

Nutmeg – 3.4 tsp

Garam Masala – 1 tbsp

Cinnamon sticks- 4 medium

Cardamom pods – 6-8 in muslin/cheese cloth or be prepared to dig around

Coconut Oil (scented or unscented) – 2 tbsp

Ground ginger – 1 tsp

Cumin – 1.5 tsp

Curry powder – 1 tsp

Turmeric – 1 tsp

Himalayan Sea Salt – 1 tsp

1 large yellow onion

6 large cloves garlic diced

2 large ripe tomatoes OR 1 can fire roasted tomatoes slightly drained

1 large can chickpeas

2 cups chopped green beans

1/4 cup chopped sundried tomatoes


On stovetop over medium heat melt coconut oil in large pan.

Add garlic and onion and sautee for 3-5 minutes or until they begin to turn translucent.


Next, add all dried spices but salt, cardamom & cinnamon, mixing well – allow to cook for 2-3 minutes.


Next, add tomato (dried and wet), cinnamon and slowly pour in milk. Allow to cook for just a minute or so.


Lastly, add all remaining ingredients, cover and cook on medium high or until thoroughly heated. You will note that on higher heat this recipe will cook down a little on the liquid side. I like my masala less runny, so continue to cook for as long as needed (lid off) if you prefer a more dry curry.

Remove cardamom pods & cinnamon.

Serve as-is or over basmati rice or with Naan ~ try my Vegan Garlic Naan recipe HERE.

Serves 4.

Jamaican coconut curry – vegan

I received a really practical and nutrient-dense recipe book from my mother-in-law this Christmas. I have been trying out the recipes and adapting to my tastes for a couple of weeks now. 
This one in particular was a little bland for me even with additions, I think I’ll get a bit more crazy with the spices if I tried it again. I’ve made some suggestions for you at the bottom. 
Adapted from Robin Robertsons One Dish Vegan.
2 tsp olive oil
2 medium yellow onions chopped
1 medium sweet potato cubed
1 orange pepper seeded and chopped
5 cloves garlic
1 jalepeno diced
3/4 tsp dried thyme
2 cups broccoli florets
1 medium zucchini cubed
1 can coconut milk
1 can small red beans
1/2 tsp cayenne pepper
3 cups brown basmati rice
Lime wedges
Salt & pepper
Heat oil in large pan on medium-high. Add onion, potato, pepper, garlic, jalepeno. Sweat for 10 minutes. Add thyme, broccoli, zucchini, coconut milk and beans. Season with salt & pepper, mix and cook for additional 15 minutes, stirring occasionally. 
Serve over basmati rice, squeeze lime over dish for zest or to cut spice. 
Serves 4. 
What I shoulda, woulda, coulda added: 
Chopped apricots or dates, cubed pinapple or mango. Spices….I would’ve added something jerk, possiblyAllspice.