Gut-Calming Vegetable Broth (+ Miso Tonic)

Every once in a while when a stomachache or upset digestion comes along, nothing sounds quite as comforting as broth. Enter this 1-Pot Gut-Calming Vegetable Broth.
It’s versatile — taking advantage of whatever veggies and aromatics you have on hand — …

Gut-Calming Vegetable Broth (+ Miso Tonic)

Every once in a while when a stomachache or upset digestion comes along, nothing sounds quite as comforting as broth. Enter this 1-Pot Gut-Calming Vegetable Broth.

It’s versatile — taking advantage of whatever veggies and aromatics you have on hand — and can be used in place of store-bought vegetable broth in cooking. And it comes together in 1 pot in about 1 hour. 

We also include a recipe for a quick and easy miso tonic for maximum flavor and minerals.

Gut-Calming Vegetable Broth (+ Miso Tonic) from Minimalist Baker →

Savory Moong Dal Rice Crepes (Dosa or Cheela)

In looking for a quick and easy way to make dosas (savory, fermented Indian crepes), we were blown away by the flavor and texture of these savory Indian-inspired crepes. And it turned out what we actually ended up with is called a cheela!
Cheelas are s…

Savory Moong Dal Rice Crepes (Dosa or Cheela)

In looking for a quick and easy way to make dosas (savory, fermented Indian crepes), we were blown away by the flavor and texture of these savory Indian-inspired crepes. And it turned out what we actually ended up with is called a cheela!

Cheelas are similar in flavor and presentation to dosas but don’t require fermenting. We experimented with fermenting but found it didn’t impact flavor or digestibility. However, we include tips for fermenting if you have extra time!

Savory Moong Dal Rice Crepes (Dosa or Cheela) from Minimalist Baker →

1-Pot Curried Chickpea Soup

Soups are one of our favorite meals. And curry powder + chickpeas is one of our favorite flavor combinations (exhibits A, B, and C). So it was only a matter of time before the two collided in one dish!
This 1-pot soup is inspired by Alison Roman’…

1-Pot Curried Chickpea Soup

Soups are one of our favorite meals. And curry powder + chickpeas is one of our favorite flavor combinations (exhibits A, B, and C). So it was only a matter of time before the two collided in one dish!

This 1-pot soup is inspired by Alison Roman’s The Stew and is easy to make using ingredients you likely have on hand right now. Consider it your kitchen secret for those “haven’t been to the store in days” kind of dinners!

1-Pot Curried Chickpea Soup from Minimalist Baker →

Crispy Quinoa Sweet Potato Fritters

I know I should eat more vegetables, but I’m often not in the mood to crunch on raw carrot sticks and greens. Thankfully, I found an easy workaround: veggie-packed Sweet Potato Fritters!
Loaded with fiber, complex carbs, healthy fats, and protein…

Crispy Quinoa Sweet Potato Fritters

I know I should eat more vegetables, but I’m often not in the mood to crunch on raw carrot sticks and greens. Thankfully, I found an easy workaround: veggie-packed Sweet Potato Fritters!

Loaded with fiber, complex carbs, healthy fats, and protein, these crispy fritters are ideal for keeping you satiated and nourished. They’re also portable, kid-friendly, and ideal for snacking, breakfast (or brunch), bowl meals, and beyond!

Plus, they’re easy to make, requiring just 10 ingredients and 30 minutes!

Crispy Quinoa Sweet Potato Fritters from Minimalist Baker →

The Simple But Good Breakfast Bowl (20 minutes!)

Need a little breakfast inspo? Check out the bowl we’ve been loving lately.
It’s loaded with veggies, protein, fiber, healthy fats, and so much flavor! Plus, it’s incredibly versatile and requires just 20 minutes to prepare. Let&#8217…

The Simple But Good Breakfast Bowl (20 minutes!)

Need a little breakfast inspo? Check out the bowl we’ve been loving lately.

It’s loaded with veggies, protein, fiber, healthy fats, and so much flavor! Plus, it’s incredibly versatile and requires just 20 minutes to prepare. Let’s eat!

This bowl starts with our quick-sautéed 8-minute sweet potatoes!

Then mushrooms are cooked with a dash of coconut aminos and the cabbage is seasoned with curry powder and salt.

The Simple But Good Breakfast Bowl (20 minutes!) from Minimalist Baker →

Creamy Curried Cauliflower Lentil Soup (1 Pot!)

This soup is our last recipe of 2019! We couldn’t think of a better final dish to share than a comforting, warm hug in the form of creamy soup in the midst of winter.
This 1-pot soup is a blend of red lentils, ginger, spices, carrots, and caulifl…

Creamy Curried Cauliflower Lentil Soup (1 Pot!)

This soup is our last recipe of 2019! We couldn’t think of a better final dish to share than a comforting, warm hug in the form of creamy soup in the midst of winter.

This 1-pot soup is a blend of red lentils, ginger, spices, carrots, and cauliflower, making it full of fiber and plant-based protein and big on flavor. Let us show you how it’s done!

This soup starts with sautéing onion, garlic, ginger, and carrot.

Creamy Curried Cauliflower Lentil Soup (1 Pot!) from Minimalist Baker →

Curried Cabbage

There’s something super comforting to me about sautéed cabbage with butter and I eat it a lot in the winter months when cabbage is fresh and inexpensive. And because it’s just so cheap, delicious, and filling, I love coming up with new variations on this theme. This Curried Cabbage version is full of warm savory spices, […]

The post Curried Cabbage appeared first on Budget Bytes.

There’s something super comforting to me about sautéed cabbage with butter and I eat it a lot in the winter months when cabbage is fresh and inexpensive. And because it’s just so cheap, delicious, and filling, I love coming up with new variations on this theme. This Curried Cabbage version is full of warm savory spices, vibrant color, and plenty of texture. It’s like extra-extra comforting and perfect for winter! There are several ways you can serve this flavorful dish, so read on for some curried cabbage inspo!

Curried Cabbage Sauté

Curried cabbage in a red pot with a wooden spoon and garnished with fresh cilantro

How to Serve Curried Cabbage

I had a lot of fun eating this curried cabbage different ways this week. You can serve it as-is, like sort of a low carb veggie bowl, or spoon it over a bowl of warm rice. If you’re into noodles, you can serve it like my classic Fried Cabbage and Noodles, by adding about 8 oz. of cooked egg noodles (you’ll want to add some extra butter and salt to cover the noodles). I’m also a fan of topping it with a fried egg. ;)

Can I Add Meat?

Yep! Ground beef would be an awesome compliment to this curried cabbage. Simply brown 1/2 to 1 pound ground beef in the pot before adding the garlic and ginger, then proceed with the recipe as normal.

Is This Curried Cabbage Saucy?

No, there is no sauce in this dish. It is simply sautéed cabbage with curry seasoning. If you prefer a saucy dish so you can have something to sop up with bread or to drizzle over rice, you can try adding a cup or so of vegetable broth or coconut milk. 

A black plate with rice and curried cabbage with a bowl of cilantro on the side

Can I Freeze Curried Cabbage?

This recipe would probably freeze so-so. Since the vegetables are already soft from sautéing, there won’t be much more loss in texture through freezing and thawing. The main issue you may run into is that it might dry out a bit, since there isn’t any sauce to keep the dish moist in the freezer.

Can I Skip the Cilantro?

Yes. I love cilantro with curry dishes, but if you’re not into cilantro I suggest adding some sliced green onion. While their flavor is not anywhere near the same, they both offer a punch of freshness to the dish, which I find to be a lovely contrast to the deep cooked-down flavor of the cabbage.

 

Curried Cabbage

This simple Curried Cabbage sauté is an inexpensive and filling dish full of vibrant colors, flavors, and healthy vegetable goodness.

  • 2 cloves garlic ($0.16)
  • 1 tsp grated fresh ginger ($0.10)
  • 1 yellow onion ($0.32)
  • 4 carrots (about 1/2 lb.) ($0.45)
  • 1/2 head cabbage (about 4 cups sliced) ($1.28)
  • 2 Tbsp olive oil ($0.32)
  • 2 Tbsp curry powder (mild or hot) ($0.60)
  • 1 cup frozen peas ($0.38)
  • 1 Tbsp butter ($0.09)
  • salt and pepper to taste ($0.05)
  • 1 handful cilantro ($0.20)
  1. Prepare the vegetables before you begin, so they're ready to go when you need them. Mince the garlic, and grate the ginger. Slice the onion, and peel and slice the carrots. Remove the core from the cabbage and slice it thinly.

  2. Add the olive oil, garlic, and ginger to a large pot. Sauté the garlic and ginger over medium heat for about one minute, then add the curry powder and sauté for one minute more.

  3. Add the sliced onions to the pot and sauté for 2-3 minutes, or just until the onions begin to soften.

  4. Finally, add the carrots, cabbage, a 1/4 cup water, and a pinch of salt. Stir to combine and dissolve any browned bits off the bottom of the pot. Continue to stir and cook the cabbage and vegetables over medium heat for about 15 minutes, or until the cabbage is tender. Add a tablespoon or two of water to the pot if it becomes too dry or the spices begin to stick to the bottom of the pot.

  5. Once the cabbage is soft, add the frozen peas. Stir and heat through (1-2 minutes). Once the peas are heated, add the butter and stir until the butter has melted and coated the vegetables. Finally, season generously with salt and pepper to taste. Top with fresh cilantro just before serving.

Scroll down for the step by step photos!

Close side view of the curried cabbage topped with cilantro in the pot.

 

How to Make Curried Cabbage – Step by Step Photos

Sliced cabbage on a cutting board

Prepare your vegetables before you begin. Mince two cloves of garlic and grate about 1 tsp fresh ginger. Slice one yellow onion, and peel and slice 4 carrots (about 1/2 lb.). Remove the core from 1/2 head of cabbage, then slice it thinly.

Fried garlic, ginger, and curry powder.

Add the minced garlic, grated ginger, and 2 Tbsp olive oil to a large pot (I’m using a 6-quart dutch oven). Sauté the garlic and ginger in the olive oil over medium heat for about one minute, then add 2 Tbsp curry powder and sauté for one minute more.

Sauté Onions in curry powder

Add the sliced onions and continue to sauté just until the onions begin to soften (2-3 minutes).

Carrots and cabbage in the pot

Add the sliced carrots and cabbage to the pot along with about 1/4 cup water and a pinch of salt. Continue to stir and cook the cabbage and vegetables until the cabbage is tender (about 15 minutes). If the pot begins to get too dry or the spices begin to stick to the bottom before the cabbage is tender, add a tablespoon or two more water.

Add frozen peas to curried cabbage

Once the cabbage is tender, add 1 cup frozen peas. Stir to combine and heat through (1-2 minutes).

Season cabbage with butter salt and pepper

Add one tablespoon of butter and season with salt and pepper. Stir until the butter is melted and coating the vegetables. Taste and adjust the seasoning to your liking.

Curried Cabbage in a red pot with wooden utensils on the side.

Top with a handful of fresh cilantro just before serving!

The post Curried Cabbage appeared first on Budget Bytes.

Quick Crispy Cauliflower

If you’ve ever fallen out of love with cauliflower, this dish will help rekindle that fire.
It’s crispy, fast, flavorful, and incredibly versatile — think holiday side dish or a topper for salads, bowls, and more.
Let us show you how it&#82…

Quick Crispy Cauliflower

If you’ve ever fallen out of love with cauliflower, this dish will help rekindle that fire.

It’s crispy, fast, flavorful, and incredibly versatile — think holiday side dish or a topper for salads, bowls, and more.

Let us show you how it’s done!

This recipe is simple, requiring just 30 minutes and 4 ingredients to prepare!

How to Make Crispy Cauliflower

While there are many methods for making crispy cauliflower, this method is fast and effective.

Quick Crispy Cauliflower from Minimalist Baker →

5-Minute Liquid Gold Sauce (Oil-Free, Plant-Based)

A friend of ours loves a restaurant called The Whole Bowl in Portland.
It’s essentially a vegetarian version of Chipotle burrito bowls, only the sole menu item is a rice bowl with black beans, salsa, veggies, avocado, olives, optional sour cream…

5-Minute Liquid Gold Sauce (Oil-Free, Plant-Based)

A friend of ours loves a restaurant called The Whole Bowl in Portland.

It’s essentially a vegetarian version of Chipotle burrito bowls, only the sole menu item is a rice bowl with black beans, salsa, veggies, avocado, olives, optional sour cream and cheese, and something they call Thali sauce.

What is this mysterious Thali sauce? What makes it vibrant neon yellow? What makes it taste so good?

5-Minute Liquid Gold Sauce (Oil-Free, Plant-Based) from Minimalist Baker →

Curried Cauliflower Rice with Lentils & Crispy Shallot (Mujadara-Inspired)

Have you ever tried mujadara? If not, you’re totally missing out.
What is Mujadara?
Mujadara is a satisfying vegetarian dish with Middle Eastern and Arab influences. It’s traditionally made with rice, lentils, and caramelized onions, makin…

Curried Cauliflower Rice with Lentils & Crispy Shallot (Mujadara-Inspired)

Have you ever tried mujadara? If not, you’re totally missing out.

What is Mujadara?

Mujadara is a satisfying vegetarian dish with Middle Eastern and Arab influences. It’s traditionally made with rice, lentils, and caramelized onions, making it incredibly affordable and satisfying.

The spices can range in simplicity from just salt, pepper, and cumin to more complex flavors like cinnamon, lemon peel, and cayenne pepper.

What Makes our Version Unique?

Curried Cauliflower Rice with Lentils & Crispy Shallot (Mujadara-Inspired) from Minimalist Baker →