The holidays are almost here, but we still need to get dinner on the table! This week's menu includes everything from cozy, cheesy pasta dishes to creamy soups to easy curries. Don't skip on this weekend's nutty, chocolatey treat!
4 yellow onions
1 head garlic
1 large knob fresh ginger
1 small jar red curry paste
4 (32-oz.) pkgs low sodium vegetable broth
16 ounces yellow lentils
1 head cauliflower
2 limes
2 cups frozen peas
4 cups white rice
1 lb. large pasta shells
1 lb. pasta of choice
1 half gallon unsweetened almond milk
3 large butternut squashes
1 cup cashews
1 (8-oz.) jar tomato sauce
1 large bag of spinach
1 lb. carrots
1 lb. celery
2 (15-oz.) can diced fire-roasted tomatoes
1 bunch kale
1 small sweet potato
1 (15-oz.) can pumpkin puree
1 (15-oz.) can chickpeas
1 (14-oz.) can full fat coconut milk
¼ cup hemp seeds
¼ cup unsalted pecans
2 tablespoons chia seeds
1 tablespoon date syrup
½ cup chopped dark chocolate
PANTRY ESSENTIALS (things we assume you have,
but if not, stock up!)
EVOO
Sugar
Old fashioned oats
Coconut oil
Ground turmeric
Curry powder
Nutritional yeast
Cayenne powder
Garam masala
Black pepper
Paprika
Chili flakes
Nutmeg
Garlic powder
Turmeric
Apple cider vinegar
Maple syrup
Coconut sugar
Tahini
Cinnamon
Five spice powder
Ground ginger
Cocoa powder
Date syrup
This curry is turning up the heat! Serve with white rice and your favorite roasted veggies. Save some for lunch tomorrow--curry always tastes better the next day!
Big, bad, and brothy! This cozy rice soup is an effortless, light dinner that comes together in under an hour. Toss in some legumes or sautéed tofu for an added boost of protein.
Have you ever tried adding a hearty helping of roasted pumpkin to your favorite curry? If you haven't, you'll definitely want to give it a whirl. This dinner is surefire winner.