It's always a good idea to keep things around for a rainy day

…..or a week when you can't get out of the house (or weeks of quarantine), or maybe just because there's not that much left on the shelves at the store. You don't have to take a lot of time, or not feed yourself well because you're down to the basics in terms of ingredients.

In fact, it's even more imporant these days to care for yourself and your loved ones - including maintaining good eating habits and optimizing your nutrition.

Below you’ll find a handy Vegan Pantry Shopping List. Use it as a checklist for your current staples (you may just have a lot of time these days to go through your cupboards! It’s the perfect list to take to the store for things that you haven't incorporated into your repertoire until now. The internet is overflowing with recipes - there's no time like the present to start trying something new!

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Don't get bogged down in the idea that this has to come from the freshest ingredients. Maybe you redefine fresh as keeping some onion, garlic, sweet potato and winter squash around. There's nothing wrong with canned tomatoes or frozen cauliflower. And to prove that, here's a recipe to keep you happy, healthy, and fully satisfied:

TOMATO LENTIL CURRY

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  • prep time: 10 MINS

  • cook time: 30 MINS

  • total time: 40 MINS

  • yield: 4-6 SERVINGS 1X

DESCRIPTION

This cozy tomato lentil curry recipe is made with the most delicious coconut curry tomato broth, it’s naturally gluten-free and vegan, plus it’s a breeze to make and always a crowd fave.

INGREDIENTS

  • 1 tablespoon olive oil

  • 1 medium white or yellow onion, peeled and diced

  • 3 cloves garlic, minced

  • 1 tablespoon ground cumin

  • 1 tablespoon ground coriander

  • 1 tablespoon ground ginger

  • 2 teaspoons ground turmeric

  • 1/4 teaspoon cayenne

  • 2 (15-ounce) cans fire-roasted crushed tomatoes (or 1 can crushed tomatoes + 1 can diced tomatoes)

  • 1 (15-ounce) can coconut milk, divided

  • 1 small sweet potato, peeled and finely diced (about 1 1/2 cups or 8 ounces)

  • 3 cups veggie stock

  • 1 cup green or brown lentils, rinsed and picked over

  • fine sea salt and freshly-cracked black pepper, to taste

  • chopped fresh cilantro, for garnish

INSTRUCTIONS

  1. Sauté the veggies and spices: Heat oil in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until softened.  Add garlic and sauté for 1 minute, stirring occasionally.  Add cumin, coriander, ginger, turmeric and cayenne and sauté for 1 minute, stirring frequently.

  2. Add remaining ingredients.  Add the tomatoes, 2/3 cup of coconut milk, sweet potato, veggie stock, lentils and stir to combine.  Continue cooking until the soup reaches a simmer.

  3. Simmer. Reduce heat to medium-low to maintain the simmer.  Cover and cook for 20-25 minutes, stirring occasionally, until the lentils are tender.

  4. Season.  Taste and season with salt and pepper as needed.  (I added about 1 teaspoon salt and 1/2 teaspoon pepper.)

  5. Serve.  Serve warm with rice and/or naan, drizzled with the remaining coconut milk and garnished with lots and lots of fresh cilantro.

Courtesy of https://www.gimmesomeoven.com/tomato-lentil-curry/

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