curry Archives - Jackie Newgent

curried chickpea salad with grilled veggies

by Jackie Newgent | June 1, 2022 | 1 Comment

On the lookout for a tasty new plant-based salad for your next cookout or picnic? I was! So, I created this curried chickpea salad with grilled veggies. And it’s my absolute favorite new thing. It’s sooo flavorful, colorful, aromatic, and filling. It’s easy to fix. And it’s full of inviting texture and “superfoodiness” (I think I just made up that word)!

vegan coconut curry chick’n tenders skillet with spring greens & freekeh

by Jackie Newgent | April 1, 2019 | 1 Comment

April is Earth Month. And April 22 is Earth Day. So, this is the best time of year to set new green goals. Do you have one yet? If not, here are two simple things you can do … eat more plant-based or eat more seasonally (or both). And this meal is definitely a delicious way to bring both of those goals to life in your cuisine!

vegan curry coconut soup with black beluga lentils

by Jackie Newgent | January 22, 2016 | 12 Comments

bowl of soup on marble with cilantro garnish

I couldn’t make it through the chill of January without some hearty, warm-me-up bowls of soup. How about you? So get ready to slurp thie vegan curry coconut soup with black beluga lentils! It’s colorful, comforting, and so, so good. You’ll adore the black beluga lentils in it. They’re such fun little beauties of satisfying goodness. Not to mention, these pulses are packed with nutritional goodness, like folate, fiber, and protein. Altogether, this bowl of comfort is crave-worthy!

summer vegetable coconut curry

by Jackie Newgent | July 22, 2015 | 13 Comments

July is one of the happiest months when it comes to the plentiful array of produce available. So this seasonally-inspired recipe takes advantage of what you’ll typically find at the farmers’ market right now, including zucchini, organic corn-on-the-cob, grape tomatoes, shallots, and baby spinach. If you like, make swaps for what’s “hyperlocal” in your area, such as heirloom cherry tomatoes, purple scallions, or dark leafy greens grown at a nearby farm (or your own backyard garden!) rather than grape tomatoes, shallots, or baby spinach, respectively.