chickpea salad

Chickpea Apple Salad

This Chickpea Apple Salad is a great plant-based protein and carbohydrate combination. Chickpeas in particular are a good source of vitamin B6 and that’s important for immune system, cellular formation, metabolism and brain function.Try it over mixed greens, on your favorite gluten free bread topped with an avocado, tomato and sprouts or stuff it all in a pita.

You can play with the spices by eliminating the dill and adding curry or turmeric powder and leaving the pickle out if you prefer. Quick pickled onions would be a great addition as well. Enjoy the flavors as you support your immune system and brain function- we could all use support with those!


Chickpea-apple Salad

This refreshing salad is a perfect sandwich filling or great over mixed greens.
Prep Time30 mins
Course: Salad
Cuisine: American
Keyword: chickpea, dairy free, gluten free,
Servings: 4
Author: Chef Kim


  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 stalk celery finely chopped (¼ cup)
  • ½ cup apple diced
  • 1 Tbsp red onion minced
  • 1 small dill pickle (I like Bubbies brand) finely chopped
  • 2 tsp dill weed
  • ½ cup Everyday Lemon Tahini Dressing see below OR Vegan mayonnaise

Everyday Lemon Tahini Dressing

  • 1/4 cup warm water, plus more if desired
  • 1/4 cup tahini
  • 1 ½ Tbsp Dijon mustard
  • 1 clove garlic finely minced or grated
  • 2 Tbsp freshly squeezed lemon juice
  • 1 tsp maple syrup
  • ¼ tsp salt
  • 1/8 tsp freshly ground black pepper


To make the dressing:

  • Combine all the dressing ingredients in a bowl and whisk until evenly blended. If the dressing is thicker than you’d like, whisk in water by the tablespoonful to achieve the desired consistency. (Stored in an airtight container in the refrigerator, the dressing will keep for 1 week. Freeze for longer storage)

To make the chickpea salad:

  • Put the chickpeas into a large bowl and use a potato masher or a fork to mash them partially, leaving about half of the chickpeas whole.
  • Add the celery, apple, onion, pickle, dill, ½ cup of dressing and mix well. Season with pepper, then taste and adjust the seasonings. Add more dressing if desired.
  • Serve over mixed greens or spread over gluten free bread and top with tomato, avocado and sprouts.

Cool Zucchini Soup

Right now, I am harvesting zucchinis everyday and have a lot to use. This is a great recipe that uses about three decent sized zucchinis. Its fresh and cooling for those hot summer nights. And super easy to just blend together.

Zucchini is one of those foods that’s pretty mild, so don’t be afraid to use those herbs and spices to enhance the flavor. It also makes a good replacement for oil in blended dressings because it adds body without the fat. This soup is even good without the oil and avocado if you prefer to lower the fat content, but you will lose some of the creaminess and mouthfeel that fat brings to the recipe. And don’t forget that zucchini makes a great pasta substitute, just spiralize or use a peeler to make noodles and then top it with pesto or marinara.

Zucchini has a variety of beneficial nutrients including: vitamins, minerals and antioxidants. One cup has 40% of the recommended vitamin A, which supports eye health and immune system. It is also rich in fiber and water, both help with gut function and benefit the microflora which in turn benefits our immune response.

So if you have a garden or CSA with zucchini in season, give this recipe a try and let me know how you like it. Another way to make it even more delightful on hot summer days is to dice a mango and add it to each serving bowl. the mango a curry play off each other and the juicy fresh and light flavor of the mango cools and brightens each bite.

Cool Zucchini Soup (Raw, DF, GF, NutFree)

A delicious use of zucchini, this cooling soup is wonderful on a warm day. No need to turn on the stove.
Prep Time15 mins
Course: Appetizer, Main Course
Keyword: creamy soup, dairy free, gluten free,, nut free, zucchini
Author: Chef Kim


  • Vita-mix or bender


  • 1 ½ cup water or oat milk Or add 1/4 cup oats to water
  • 2 cups zucchini roughly chopped
  • 2 stalks of celery
  • 2 Tbsp lemon juice
  • 2 Tbsp olive oil
  • 2 tsp white miso
  • 2 cloves garlic
  • 1 tsp curry powder
  • ½ tsp sea salt
  • Dash cayenne
  • 1 avocado
  • extra olive oil for drizzle optional
  • 1 zucchini finely diced or spiralized for texture


  • Blend all ingredients except avocado and diced zucchini until smooth. Add avocado and blend again until creamy and emulsified. If you want warm soup, a Vita-mix on high for two minutes will warm it. Or gently warm on the stove over medium low heat. Pour into bowls and top with diced zucchini and optional oil drizzle.
  • Variation: Omit curry and substitute 2 Tbs fresh dill (2 tsp. dry).


Try these as a topper to add variety and flavor: diced mango, thinly sliced radish, micro greens or sprouts.
Squash lasagna

Winter Squash Lasagna for Everyone

Lasagna is one of those foods not everyone can enjoy. Traditionally, it’s laden with multiple kinds of cheese and a rich meat sauce. But this vegan squash lasagna hits the spot with deliciousness that comes from creamy sweet winter squash and white sauce made from cauliflower that rivals traditional béchamel. This squash lasagna makes a beautiful winter entree or side dish. Enjoy layers of lasagna noodles (gf if desired), winter squash purée, creamed kale and cauliflower white sauce smothering each layer.

The cauliflower white sauce is versatile and can be used in multiple ways. So keep the recipe handy. Try it as Alfredo sauce over veggie pasta, poured over potatoes and baked for a mock scalloped potato dish, mixed with greens for a creamed green side, or thinned with more broth and eaten as a soup and top it with croutons.

You can definitely change up the layers, such as using spinach instead of the kale. Or add sautéed mushrooms and sage or even substituting the lasagna pasta for sliced celery root, zucchini or sweet potatoes.

This is a hearty side dish or filling as a entree if served with a green salad. It brings the fall and winter flavors together for a nourishing yet yummy meal. I think it’s comfort food.

Let me know if you give it a try.

Winter Squash Lasagna

A delicious way to use squash and try a new twist on pasta
Prep Time1 hr
Cook Time35 mins
Course: Main Course
Cuisine: American
Keyword: cauliflower, kale, lasagna, winter squash
Servings: 6
Author: Chef Kim


  • 1 3 lb butternut or kabocha squash
  • 1 head cauliflower 4 cups florets
  • 1 cup yellow onion cut into quarters
  • 3 cloves garlic
  • 1/2 cup water
  • 1-2 cups vegetable broth
  • 1 cup almond or oat milk
  • 1/3 cup cashews or hemp seeds
  • 2 tbsp nutritional yeast
  • 1 tbsp white miso Or substitute coconut aminos
  • 1 bunch kale
  • 1 red onion
  • 2 tsp thyme chopped
  • 2 tsp rosemary chopped
  • salt & pepper
  • 1 box lasagna noodles
  • 1/2 cup sliced almonds optional


Prepare the Squash

  • Preheat oven to 375. Cut squash in half, remove seeds and place cut side down on a baking sheet.
  • Bake for 30-45 minutes, until knife is easily inserted through the squash. Remove from oven and let cool.
  • Scoop flesh from the squash skins and place in a bowl. Mix well the evenly mash the squash. Season with a little salt and pepper.

Prepare white sauce

  • While the squash is cooking, combine the cauliflower florets, yellow onion, garlic and water in a medium sauce pan. Cover the pan and cook over medium heat for about 15 minutes, until cauliflower is very tender.
  • Transfer pot contents to a blender and add cashews or hemp seeds, 1 cup of vegetable broth, the nutritional yeast and miso. Blend on low to combine gradually increasing speed. Stop, scrape the sides of container and add 1 cup of plant milk. Blend again until smooth.
  • You may need to add more broth to thin the sauce to reach a creamy yet pourable consistency.

Prepare noodles

  • Wile the squash is cooking, add noodles to boiling salted water and cook according to package directions. Strain and cool by separating noodles around the edge of a strainer.
    You may also use oven ready pasta noodles, no boiling required.
    If substituting sliced zucchini, celery root or sweet potatoes, slice thin and slightly overlap when making layers.

Preparing kale

  • Thinly slice the red onion and sauté in large skillet with a splash of olive oil over medium heat.
  • While onion is cooking, remove the kale leaves from the stems. Layer the leaves and roll up. Thinly cut the roll crosswise making kale shreds.
  • Add the sliced kale to the onions and cook until wilted and bright green. Stir to cook evenly.
  • When kale is softened, turn off heat and add a cup of the white sauce, stir to combine.


  • In a 9x11 baking dish, pour 1/2 cup of white sauce in the bottom and spread evenly. Over the sauce place a layer of lasagna noodles or thinly sliced vegetables, slightly overlapping each other.
  • Over the noodles, layer a 2cups of the mashed squash. Sprinkle with ground pepper and a pinch of thyme and Rosemary. Pour a cup of white sauce evenly over the squash followed by another layer of noodles.
  • Over these noodles, add 1/2 the kale and onion mixture, spread evenly. Cover with another layer of noodles.
  • Repeat with squash sprinkled with pepper and herbs and covered with white sauce, followed by noodles, remaining kale mixture, a little sauce, final layer of noodles, covered with white sauce.
  • This can be made ahead and frozen or kept refrigerated for a day before baking.
  • Bake at 350 for 45 minutes, until a knife can easily penetrate all a layers. Sprinkle with sliced almonds, half way through baking.
  • Serve right out of the oven.
    You can also make portions for weekly lunches or dinners. Allow to cool and then cut into portions, separate into individual containers, refrigerate or freeze.


The pasta noodles can be substituted with thinly sliced zucchini, sweet potatoes, or celery root.
Any winter squash can be used in this recipe, you need about 4 cups mashed. I’m sure canned pumpkin would also be good.
Meal bowl

Build Wellness Meal Bowls That Stretch Your Budget

Wellness bowls are a quick way to build a nutrient dense and delicious meal in a bowl.  If you plan leftover ingredients, building wellness bowls are easy and budget friendly. So save any leftover shredded greens, grilled vegetables, cooked grains and sauces and you’ll have what it takes to build a wellness bowl. Think of wellness bowls as composed meals in a bowl, made in the same fashion you would build a salad at a salad bar. It’s totally up to you how many options you put out to choose from. Consider ingredients based on a theme or flavor profile. Before shopping, take into consideration the seasonality and availability of ingredients, and of course, pick items you like. Remember, the freshest and most nutrient dense foods will be in-season and locally grown. 

To get you started, choose and ingredient from each category below and experiment with different dressings and sauces.

Plant proteins: beans, lentils, split peas, nuts, mung bean sprouts, seeds, tofu, tempeh

Grains & Starchy Vegetables: amaranth, faro, buckwheat, bulgur, millet, quinoa, rice, winter squash, sweet potato, potato, whole grain and rice pasta

Greens: sprouts, micro-greens, arugula, lettuce variety, cabbage, kale, bok choy, chard, collards, spinach, watercress

Non-starchy Vegetables: artichokes, asparagus, broccoli, Brussels sprouts, cauliflower, celery, fennel, jicama, mushrooms, onions, radish, snow peas, snap peas

Non-sweet fruits: avocado, bell pepper, cucumbers, eggplant, tomatoes, zucchini

Fresh Herbs, Spices, Toppings:  basil, cilantro, parsley, dill, mint, chives, garlic, ginger, ground flax, nutritional yeast, toasted nuts & seeds, spice blends

Condiments & Dressings: chutney, pesto, pickles, raw kraut, salsa, tapenade, creamy or vinegar based dressing, Braggs aminos, citrus, hot sauce, tamari, balsamic vinegar, tahini dressing

To prepare each ingredient, you decide how simple or involved you want to get. For example, the protein can be as easy as opening a can of cooked garbanzo beans or as involved as boiling, marinating and pan sauteing tempeh. Greens can be raw, shredded, sauteed or even roasted or grilled. Vegetables and non-sweet fruits can also be raw, shredded or spiraled or cooked by steaming, roasting, sauteing or grilling. Adding herbs and toppings bring a bright freshness and pop of flavor to the dish. The condiments and dressings will pull the flavors together for a deliciously composed meal.

Finally, I’ll share one of my favorite Wellness Bowl combinations. First, I place a cup of arugula in the bottom of a bowl and add a scoop of quinoa that is cooked in coconut milk in the middle.  Then around the quinoa, I place scoops of sliced crimini mushrooms that I marinate in coconut aminos, sprouted mung beans or lentils and steamed broccoli and bok choy.  I top it off with cilantro and mango chutney. Yum!
Try your own combination and let me know how you like it!

bakes eggless spring quiche

Eggless Spring Quiche

Eggless Spring Quiche… because vegetable pies are a pretty addition to any table. Offering a quiche with a creamy texture and full of vegetables can make anyone feel welcome at your table. This is a great recipe to make and take along to a pot luck gathering or family gathering. Mother’s Day is coming up!  This vegan eggless quiche would be a delightful and delicious addition to the celebration.

A gluten free crust holds this quiche and is quick to stir together and press into a pie dish. However, any crust could be substituted here, or I’ve also made the quiche into mini quiches and not used a crust at all. To make minis, add filling to greased cupcake tin and bake. You will need to watch and decrease the cook time.

For a Spring quiche, include vegetables that are in season, like asparagus, spinach and fennel. Change up the vegetable variety as the seasons progress and you’ll always have something special and in season. Instead of fresh tomatoes, try adding roasted tomatoes, one of my faves.

This quiche keeps well for several days in the refrigerator, but it can also be frozen to have on hand for easy meal planning. Make two and freeze one for later. I find when making dishes that have several steps, if I plan on doubling the recipe and freezing half, I get more out of my time in the kitchen. And dinner is done for a future meal.

Quiche can be eaten at any meal: breakfast, lunch or dinner. Add a side salad and you will reap the benefits of all the phyto-nutrients and micro-nutrients available in the variety of green and vegetables. Enjoy the nutritional benefits and a full tummy.

Eggless Spring Quiche.

A healthy alternative to eggs bursting with Spring vegetables.
Prep Time30 mins
Cook Time1 hr
Course: Breakfast, Main Course
Cuisine: American
Keyword: eggless, protein, quiche, vegetables
Servings: 8
Author: Chef Kim



  • 1 cup almond flour
  • 1.25 cup garbanzo flour
  • 2 T nutritional yeast
  • 2 T melted coconut oil
  • 1/4 cup + 1T water


  • 1 T flax meal with 3 tablespoons water mix in a small bowl and let sit to thicken.
  • ½ cup onion chopped
  • 2 garlic cloves minced
  • 4 cups of chopped vegetables you like asparagus, broccoli, zucchini, peppers, spinach, mushroom, cauliflower, fennel bulb
  • cup water or nut milk
  • ½ cup cashews optional if using water – adds richness
  • 1 cup garbanzo bean flour
  • 1 tsp baking powder
  • 1 T coconut aminos
  • 3 T nutritional yeast
  • ½ tsp oregano and thyme
  • ½ tsp salt and pepper
  • 1 fresh tomato (or roasted tomatoes are nice here) sliced



  • To prepare the crust: combine ingredients in a small bowl and mix well.
  • Roll out between sheets of plastic wrap or press into 9” pie plate.
  • Bake for 15 minutes at 350. For individual quiches, press a couple tablespoons of crust mixture into muffin tins or omit crust altogether.


  • To prepare the filling: combine flax meal and water in a small bowl and set aside.
  • Saute onions until soft and then add garlic for 1 minute, while stirring. When softened, spoon into a blender.
  • In the same pan, add your choice of vegetables and stir over medium heat to soften slightly.
  • To the blender add one cup of sauteed veggies, the milk (or water and cashews) along with the flax mixture, flour, baking powder, aminos and nutritional yeast and blend until smooth and creamy.
  • Pour back into pan with remaining vegetables, mix well.
  • Spoon filling into pie dish, place more tomato slices on top.. Bake at 350 for 45 minutes until set.
  • Filling can also be made into mini quiches without crust: spray muffin tins with a little oil and fill. Bake for 25-30 minutes.

Three Ways to Use Your Canned or Dry Beans

We have been under stay-at-home orders for about four weeks now. Did you stock up on canned items or dried beans?  I ended up getting the last 2 pound bag of navy beans on the shelf when I was shopping a couple weeks ago.  I have since batch-cooked them all, giving me a large quantity of white beans to incorporate into snacks and meals. I froze a few bags, used some in this SOUP and came up with the following three ways to use your canned or dry beans. For a primer on cooking dry beans go HERE.For each of these recipes you can use canned beans or some you’ve cooked yourself. Any white bean will do.

The first recipe is for a snack dip or lunch spread and one of the favorites in my house, Roasted Carrot Hummus, where we load it on flatbread crackers or pita bread and pile on chopped veggies or raw kraut or kimchi.

This next recipe is a hearty salad with White Beans, Oranges and Arugula. I love fresh greens with beans. Another combination to consider is: roasted chickpeas with garlic and back pepper, or plain tossed with shredded kale, bell peppers and tomatoes with a balsamic dressing

The third bean-based recipe is a Mediterranean Skillet Meal. It’s easy to make with staples on hand. Again canned beans work just as nicely as your own cooked beans. I had artichokes and canned tomatoes in the pantry, so this came together quickly. If you make this during the summer when the tomatoes are at their peek, slow roasted tomatoes substituted for the canned tomatoes are lovely!

Try one of these recipes or all of them and make beans a common ingredient in your meals. Not only do beans taste good and have a nice supply of vitamins, minerals and fiber, they actually improve the gut microbiome, which is an important part of the immune system. At this time, during this pandemic, the immune system is vitally important. (Actually it is all the time.)

Mediterranean Pantry Skillet Meal

The Mediterranean flavors in this skillet recipe are traditional and the combination is comforting. The creaminess of the beans marries with the tang of the artichokes and tomatoes, and bursts of bitter from the olives and herbs, all make it a completely satisfying bite. This Mediterranean pantry recipe comes together with items you likely have on hand. I typically keep beans, tomatoes, and artichokes in my cupboard for several easy throw together recipes. If you batch-cook beans and have frozen cooked beans, pull them out for this recipe. If not, canned beans work great.

If you want an easy midweek meal, here it is, because it doesn’t take more than 30 minutes to get it on the table. It just takes a quick saute of the onions, garlic, mushrooms and zucchini, then you add the pantry and canned ingredients and let it cook for a few minutes to blend the flavors. You may want to double he recipe and have it for lunch a couple days during the week. I enjoy it with a slice or two of crusty bread, toasted and drizzled with olive oil and garlic powder.

In the summer when the tomatoes are booming and plentiful, replacing the canned tomatoes in this recipe with slow roasted tomatoes, the flavors will be more intense.

While we are hunkered down during the quarantine, this Mediterranean meal is comfort food and so satisfying. I hope you’ll find it easy and delicious. Give it a try and let me know how you like it.

Mediterranean Skillet

quick pantry recipe with 5 star flavor.
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: artichokes, kalamata olives, mushrooms, pantry, tomatoes, white beans, zucchini
Author: Chef Kim


  • 1.5 cups white beans or 1 can drained
  • 1 cup artichokes, canned drained and pressed to release water
  • 1 cup zucchini chopped
  • 1 cup mushrooms sliced
  • 1/2 cup onion chopped
  • 1 garlic clove minced
  • 1.5 cup tomatoes, canned or roasted diced
  • 1/3 cup Kalamata olives sliced
  • 1 lemon, squeezed or 1/4 cup lemon juice
  • 3 Tbsp olive oil
  • 1 Tbsp basil
  • 1/2 tsp rosemary
  • 1 tsp thyme


  • Prepare the vegetables.
  • In a large skillet, saute the onion in a little oil until soft, then add the garlic, zucchini and mushrooms, stir and cook for 5 minutes until mushrooms have softened.
  • Add the beans, artichokes, tomatoes and herbs. Stir to combine and cook for about 10 minutes until heated through completely. Add the olives.
  • Whisk the lemon juice and olive oil together and pour over the skillet mixture, tossing to coat.
  • Season with salt and pepper to taste and serve with a crusty bread and fresh green salad. Enjoy!

Slow Roasted Tomatoes

Have you ever tried slow roasted tomatoes? Do you know how easy it is to do yourself?  I tried it for the first time in 2014 and now will roast tomatoes whenever I find an abundance of vine ripened tomatoes during the summer. However, this technique will also bring out flavor that is often lacking in tomatoes during the winter months and makes a big difference if using tomatoes in the off season.

I’m not a huge fresh tomato fan, would never eat them as a child, and now put them sparingly on salads. My husband will eat them like an apple and loves tomato sandwiches. However, I LOVE dehydrated tomatoes and roasted tomatoes. The slow roasting and drying really brings out the sweetness of the tomatoes and reduces the gel like texture of the seeds. Raw tomatoes are quite acidic but the roasting process, concentrates the natural sugars and reduces that acidic quality. bringing a depth of flavor and umami to your dishes.

For roasting tomatoes, pick tomatoes that are more fleshy like the Romas, Plumb or San Marzano. Once you have your tomatoes, wash and dry them and cut each tomato in half lengthwise. On a baking sheet, place the tomato halves, cut side facing up. Drizzle with a little olive oil and sprinkle with a little salt, died thyme and oregano.

Then place the pan in a 300 degree oven on the middle rack. Bake for 90 minutes. If you’d like to continue cooking to dry out the tomatoes even more, turn down the heat to 250 degrees and cook for another hour. Roasted tomatoes will last for a week refrigerated or can be frozen and used later in soups, sauces and sautes for added flavor and umami.

Get creative and serve in various ways: on sandwiches or toast; in Eggless Quiche; chopped and stirred into hummus; sauteed with onion, garlic and peppers and added to pasta, as a topping for flatbread pizza or just as they are. I will often grab one as a snack right out of the fridge.

I hope you try it and let me know how you use them. It’s definitely a favorite when the tomatoes are abundant in summer.

Pad Thai

This recipe is a variation of one I learned in Thailand at a cooking class in Bangkok.

The tangy sauce is lovely and fresh with a squeeze of lime. I’ve substituted the fish sauce in the original recipe with coconut aminos, so there is a bit of taste difference from original Thai, but I like the flavor of both.  Using more or less variety of vegetables is totally okay. Go with what you have in the fridge.

Pad Thai

vegan version, super tasty!
Prep Time20 mins
Cook Time10 mins
Course: Main Course
Keyword: bean sprouts, carrots, ginger, onion, peppers, plant-based, radish, rice noodles, tofu
Servings: 4
Author: Chef Kim


  • Wok or large skillet
  • knife


  • 2 Tbsp coconut aminos or tamari soy sauce
  • 1 Tbsp coconut sugar
  • 2 Tbsp tomato paste
  • 2 Tbsp water
  • 1/2 tsp chili flakes
  • 1 package rice noodles
  • 2 tsp toasted sesame oil
  • 1 clove garlic minced
  • 1 Tbsp ginger minced
  • 1 carrot julienne or shred
  • 1 bell pepper julienne
  • 1/4 cup red onion sliced
  • 4 oz mushrooms, crimini or shiitake sliced
  • 1 cup snap peas or bean sprouts optional or both
  • 4 oz firm tofu, press between towels and dice sub egg if you want
  • 1 Tbsp tamarind paste or fresh lime juice


  • In a small bowl, combine the coconut aminos, sugar, tomato paste, water and chili flakes. Set a side.
  • Follow package directions for soaking the rice noodles.
  • Prepare the ingredients and have them all minced, sliced, julienned or chopped. If using egg instead of tofu, mix it together with 2 Tbsp of water in a small bowl.
  • Heat a wok or large skillet over medium high heat. Drizzle one teaspoon of sesame oil over the pan, swirl and add the egg or tofu. Scramble or sear the tofu lightly, tossing to brown the sides. remove from pan and set aside.
  • Return pan to heat, drizzle with remaining teaspoon of oil, and add the garlic and ginger. Stir and cook for 1 minute until fragrant, but not browned.
  • Add the vegetables and the aminos mixture. toss well and cook until warmed through and vegetables are still crispy. Add the tamarind or lime juice, tofu or egg and the softened rice noodles at this time and toss well. Heat thoroughly and serve immediately.


Adjust the vegetables to your liking and the amounts. You can definitely add more or less and even omit the noodles and just have a veggie filled stir fry. I hope you enjoy it.
The picture for this recipe was taken of the original shrimp pad Thai we made in the Bangkok cooking class. 

Curry Red Lentils

This is comfort food for me.  The warm curry spices and the full belly satisfaction afterwards makes me want to make this every week.

In this recipe you can really use a variety of vegetables, please try different combinations. I usually have on hand, celery, carrots, cauliflower and broccoli. But try sweet potatoes, squash, green beans, kale, spinach, turnips, kohlrabi. Get creative.

Curry Red Lentils

Curry with your choice of vegetables and creamy red lentils.
Prep Time15 mins
Cook Time25 mins
Course: Main Course
Cuisine: Indian
Keyword: coconut milk, curry, plant-based, red lentils, vegan, vegetables
Author: Chef Kim


  • knife
  • large skillet


  • ½ cup red lentils
  • 1 onion chopped
  • 1 cup carrot diced
  • 2 celery stalks chopped
  • 1 cup chopped cauliflower
  • 2 cups broccoli florets
  • 1 can coconut milk light
  • 1 can diced tomatoes
  • 1 cup water more if needed
  • 1 tsp garlic powder
  • 1 Tbsp curry powder
  • ½ tsp salt
  • Black pepper to taste
  • 2 tablespoons of cilantro


  • Heat 1 teaspoon coconut oil in a pan over medium heat. Add onion, celery and carrot, sauté for 5 minutes until onion has softened.
  • Add remaining ingredients, except cilantro, stir to mix and bring to a boil. Stir again, lower the heat to keep the mixture at a slow simmer for about 20 minutes, until lentils are cooked through and the vegetables are tender. Turn off heat and stir in cilantro.
  • Serve with rice or naan and a lime wedge (optional)