Budget-Friendly Vegetarian Recipes

Budget-Friendly Vegetarian Recipes

Prep Time: 15 mins            Cook Time: 40 mins          Total Time: 55 mins

 

WHAT IS CURRY POWDER?

Since curry powder is responsible for all of the seasoning in the bowls, let’s take a minute to chat about it. If you’ve never had curry powder, it’s a warm blend of spices that are pre-ground and blended to mimic the fresh spices used in Indian cuisine. This blend usually includes cumin, turmeric, coriander, and other spices. Every curry powder blend is unique, so you may need to experiment with different brands or recipes to find one that suits your palate. If you’d like to try making your own curry powder, try this recipe for homemade curry powder from Spice it Upp.

ADD MORE TO YOUR CURRY ROASTED VEGETABLE BOWLS

I kept my curry roasted vegetable bowls simple because I like simplicity, but you can add more to make them a little more fancy, if you’d like. I think a light sprinkle of raisins would add an incredible pop of sweetness to contrast the savory curry powder and tahini dressing.

Slivered almonds would offer an amazing crunch to these bowls without competing with the already strong flavors.

If you want to add some meat, rotisserie chicken would be great, as would some Yogurt Marinated Chicken.

SWAP OUT THE VEGETABLES OR GRAINS

This recipe is super flexible. You can swap out the vegetables for anything you like. Try broccoli, sweet potatoes, asparagus, sweet bell peppers, Brussels sprouts, or whatever vegetable you like.

The same goes for the “bed” for these bowls. If you don’t like brown rice you can swap it out with white rice, couscous, quinoa, your favorite grain, or even salad greens.

HOW LONG DO THE LEFTOVERS LAST?

Simple bowl meals like this hold up in the refrigerator for about four days, with the dressing kept on the side. Your mileage may vary depending on the freshness of your ingredients and the conditions within your fridge. I’ll link my favorite meal prep containers for meals like this in the recipe below.

Side view of a fork lifting a bite out of the curry roasted vegetable bowls

 

INGREDIENTS:

  • 1 cup long grain brown rice (uncooked) ($0.40)
  • 1 head cauliflower ($2.29)
  • 3 carrots ($0.24)
  • 1 red onion ($0.37)
  • 1 cup frozen peas ($0.60)
  • 2 Tbsp olive oil ($0.32)
  • 2 Tbsp curry powder ($0.30)
  • 1/2 tsp salt ($0.02)

LEMON TAHINI DRESSING

  • 1/3 cup tahini ($1.13)
  • 1/3 cup water ($0.00)
  • 1/4 cup lemon juice ($0.18)
  • 2 cloves garlic, minced ($0.16)
  • 1/2 tsp ground cumin ($0.05)
  • 1/4 tsp cayenne ($0.02)
  • 1/4 tsp salt ($0.02)

INSTRUCTIONS

  • Begin the rice first because it takes the longest to cook. Combine the uncooked rice in a pot with 2 cups water. Place a lid on top, turn the heat onto high, and allow the water to come up to a full boil. Once boiling, turn the heat down to low and let the rice simmer for 45 minutes (no stirring). After 45 minutes, turn the heat off and let it rest with the lid in place for an additional five minutes.
  • Once the rice is started, move on to the curry roasted vegetables. Preheat the oven to 400ºF. Chop the cauliflower into bite-sized florets. Peel and slice the carrots. Slice the red onion into ¼-inch wide slices.
  • Place the cauliflower, carrots, and red onion on a parchment lined baking sheet. Drizzle the olive oil over top, then add the curry powder and salt. Toss the vegetables until everything is evenly coated in oil and spices. Spread the vegetables out over the baking sheet in a single layer.
  • Transfer the seasoned vegetables to the oven and roast for 20 minutes. After 20 minutes give them a good stir, then roast for another 15 minutes. Next, add the frozen peas and toss together with the roasted vegetables, then return the baking sheet to the oven for the an additional 5 minutes. Taste the vegetables and add additional salt, if needed.
  • While the rice is simmering and the vegetables are roasting, make the lemon tahini dressing. Place the tahini, water, lemon juice, minced garlic, cumin, cayenne, and salt in a blender then blend until smooth. Set the dressing aside.
  • When the rice has finished cooking, fluff with a fork. Place about ¾ cup rice into each bowl or meal prep container. Top with ¼ of the roasted vegetables. Drizzle with a few tablespoons of dressing just before serving.

 

NUTRITION

Serving: 1serving ・ Calories: 480.38kcal ・ Carbohydrates: 66.68g ・ Protein: 14.18g ・ Fat: 20.38g ・ Sodium: 579.93mg ・ Fiber: 12.85g

Nutritional values are estimates only. 

 

 

Budget-Friendly Vegetarian Recipes
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Budget-Friendly Vegetarian Recipes
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Ingredients
LEMON TAHINI DRESSING
Servings:
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Chicken Curry (Filipino Style) Recipe!!!

Chicken Curry (Filipino Style) Recipe!!!

Chicken Curry

Chicken Curry is a common delicacy in Southeast Asia. For those who do not know what curry is, it’s not a type of dish but  a generic description for a variety of dishes that have an Indian or South East Asian origin which uses dried spices such as turmeric, coriander and cumin. The recipe originated in India and has been adopted all over the world with different styles and versions according to their taste buds.

This signature dish has a unique blend of taste and texture and the spiciness will burst in your mouth. The coconut milk balances the strong taste of the curry powder. We usually prepare this dish for all types of celebrations specially Fiesta (Festival), Christmas and New Year’s Eve. The dish looks complicated but trust me it’s a piece of cake. It’s very easy to prepare and to cook.

For more Christmas food recipes checked out here, Hamonada or Hamon (Homemade Ham) Filipino Style Recipe, Kesong Puti (Filipino White Cheese) RecipeSuman Malagkit (Sticky Rice Roll in Banana Leaves) RecipeKutsinta (Brown Rice Cake) RecipeMaja Blanca (Coconut Pudding ) Filipino RecipePalitaw – Coconut & Sesame Seed Topped Sticky Rice DumplingsBiko (Sweet Rice Cake) Treat and Macaroni Salad Recipe.

This is my version of Chicken Curry Filipino Style Recipe. Enjoy!

 

Ingredients:

1 kl. chicken, cut into serving sizes

2 pcs. medium carrots, chopped(optional)

2-3 pcs. potatoes, quartered

2-3 pcs. bell pepper – red & green, cut into strips

2-4 pcs. large hot chili peppers, sliced(optional)

3 tbps. curry powder

1 cup concentrated fresh coconut milk or canned coconut milk

1 tbsp. fish sauce (patis)

1 cup water

1 pc. large onion, quartered

2-3 cloves garlic, minced

2 tbsp. cooking oil

1 tbsp. salt or salt to taste

1 tbsp. pepper or pepper to taste

 

Directions:

Add the cooking oil in a pan over medium heat.

Then fry potatoes until color turns light brown, drain and set aside.

Sauté garlic and onions in the same pan.

Then add the chicken and the fish sauce. Stir evenly for 3-5 minutes or until color turns light brown.

Add the curry powder, the salt and pepper.

Continue stirring for another 2 minutes and add water.

Cover and simmer for 10- 15 minutes or until chicken is half done.

Lower the heat and add the fried potatoes and the bell peppers then simmer for another 3 minutes.

Add the coconut milk and stir occasionally to keep it from curdling. Cook for another 3-5 minutes and season with salt and pepper according to your desire taste.

Remove from heat.

Serve while it’s hot,

Share and Enjoy!

Chicken Curry (Filipino Style) Recipe!!!
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Servings
4-5 people
Servings
4-5 people
Chicken Curry (Filipino Style) Recipe!!!
Print Recipe
Servings
4-5 people
Servings
4-5 people
Ingredients
Servings: people
Instructions
  1. Add the cooking oil in a pan over medium heat.
  2. Then fry potatoes until color turns light brown, drain and set aside.
  3. Sauté garlic and onions in the same pan.
  4. Then add the chicken and the fish sauce. Stir evenly for 3-5 minutes or until color turns light brown.
  5. Add the curry powder, the salt and pepper.
  6. Continue stirring for another 2 minutes and add water.
  7. Cover and simmer for 10- 15 minutes or until chicken is half done.
  8. Lower the heat and add the fried potatoes and the bell peppers then simmer for another 3 minutes.
  9. Add the coconut milk and stir occasionally to keep it from curdling. Cook for another 3-5 minutes and season with salt and pepper according to your desire taste.
  10. Remove from heat.
  11. Serve while it’s hot,
  12. Share and Enjoy!
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Easy Chicken Shawarma Sandwich

Easy Chicken Shawarma Sandwich

Chicken Shawarma Sandwich

Since returning from our summer vacation in Jordan and Dubai we’ve had a yen for the popular sandwich served everywhere in the Middle East, the ever popular Chicken Shawarma.

Shawarma is really meat, beef, chicken, veal, turkey, lamb, or a mixture of meats, grilled on a vertical spit; pretty much like how the Greeks prepare Gyros.  You see these spits almost on every corner around Amman.  This sandwich or plates are available from the corner snack shop to the food courts in the malls to even the high end restaurants around town.  They range in price from about $1 to $5 depending on where you buy it; but regardless of where you buy and how much you pay you’re almost sure to walk away with something delicious.

At home in Hawaii finding shawarma is nearly impossible, we have very few Greek restaurants and even fewer Middle Eastern ones.  I’m sure we’ve tried them all; some are adequate, but most we’ve found lacking.  The only way to get good Middle Eastern food is to make it at home.

So how was I supposed to make my favorite chicken shawarma?  I don’t own a vertical spit and wasn’t about to buy one; frankly I doubt I’d ever figure out how to use it.  Surely there was an easier way to make this yummy dish using equipment I already own, namely my stove.  I looked online and found several recipes that called for either oven roasting the chicken or frying it on the stove.   I didn’t care how it was cooked as long as it tasted good.  After experimenting with different spices I finally came up with a recipe that my husband says is almost exactly like the chicken shawarma we enjoyed in Amman.

Really the secret is in the marinade, that’s what makes the chicken tender and gives it that tangy spicy flavor.  I marinate the chicken over night, roast it in the oven, then make the sandwich on fresh pita with veggies and that oh so yummy garlic sauce.  The sauce is really a must for this sandwich, to learn how to make it click here.

Shawarma sandwiches are great for lunch, dinner, or snacks.  Really I can eat them all day long!  My grandsons love them too!

My recipe uses FULL FAT Greek Yogurt – I’ve tried it with the non-fat or low-fat yogurts, it doesn’t come out as tender.

Marinade Ingredients:

2 pounds chicken tenderloins – cut in half lengthwise
2 tbls. minced garlic
1 tsp. turmeric powder
1 tsp. cumin powder
1/2 tsp.  paprika
1 tsp. curry powder
1/4 cup FULL FAT Greek yogurt

Sandwich Ingredients:

Fresh Pita or French bread
Garlic Sauce
Tomato slices
Cucumber slices
Sour Pickles

Directions:

Mix all the ingredients together and pour into a ziplock bag.
Put chicken pieces in bag and marinate overnight in the refrigerator.

Place marinated chicken on parchment covered baking sheet.
Bake at 350 degrees for about 20 minutes – turning chicken half-way thru the cooking time.

When the chicken is cooked put your sandwich together.  You can either cut the pita in half to form pockets you stuff with the chicken and other sandwich fixings or you can place all the fixings on top of the whole pita then roll it up tortilla style.  When I roll it up I like to wrap the bottom half in parchment or wax paper to keep the sandwich together.  Of course if you’re packing them to take along then it’s easier to roll them and wrap them in paper.

Which ever way you put the sandwich together first spread some of the garlic sauce on the bread – then put in the chicken and veggies then drizzle the whole thing with more garlic sauce.

It’s really yummy!  Enjoy!

For my Beef Shawarma Recipe click here!

Easy Chicken Shawarma Sandwich
Print Recipe
Servings Prep Time
6 Sandwiches 15 Minutes
Cook Time Passive Time
20 Minutes 12 Hours
Servings Prep Time
6 Sandwiches 15 Minutes
Cook Time Passive Time
20 Minutes 12 Hours
Easy Chicken Shawarma Sandwich
Print Recipe
Servings Prep Time
6 Sandwiches 15 Minutes
Cook Time Passive Time
20 Minutes 12 Hours
Servings Prep Time
6 Sandwiches 15 Minutes
Cook Time Passive Time
20 Minutes 12 Hours
Ingredients
Marinade
Sandwich Fixings
Servings: Sandwiches
Instructions
  1. Mix all the ingredients together and pour into a ziplock bag.
  2. Put chicken pieces in bag and marinate overnight in the refrigerator.
  3. Place marinated chicken on parchment covered baking sheet.
  4. Bake at 350 degrees for about 20 minutes - turning chicken half-way thru the cooking time.
Recipe Notes

When the chicken is cooked put your sandwich together. You can either cut the pita in half to form pockets you stuff with the chicken and other sandwich fixings or you can place all the fixings on top of the whole pita then roll it up tortilla style. When I roll it up I like to wrap the bottom half in parchment or wax paper to keep the sandwich together. Of course if you're packing them to take along then it's easier to roll them and wrap them in paper.

Which ever way you put the sandwich together first spread some of the garlic sauce on the bread - then put in the chicken and veggies then drizzle the whole thing with more garlic sauce.

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