23 High-Calorie Vegan Meals

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Chickpea Salad with Cucumbers & Tomato

Chickpea Salad with Cucumbers & Tomato is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups canned chickpeas, drained and rinsed
• 1 large cucumber, diced
• 2 medium tomatoes, diced
• 1/4 red onion, thinly sliced
• 1/4 cup chopped fresh parsley
• 2 tablespoons extra virgin olive oil
• Juice of 1 lemon (about 3 tablespoons)
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. 1. In a large bowl, combine chickpeas, cucumber, tomatoes, and red onion.
2. 2. Whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make a simple dressing.
3. 3. Pour dressing over the salad and toss to coat.
4. 4. Add parsley and toss again to distribute.
5. 5. Let the salad rest 10 minutes to let flavors meld.
6. 6. Serve at room temperature or chilled.

2. One Pot Hummus Pasta

One Pot Hummus Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz (340 g) pasta (penne or fusilli)
• 2 cups vegetable broth
• 1 can diced tomatoes (14.5 oz)
• 3/4 cup hummus
• 2 cups fresh spinach
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice (optional)

Instructions

1. 1. In a large pot, combine pasta, vegetable broth, diced tomatoes, and garlic; bring to a boil.
2. 2. Reduce heat to a simmer and cook until the pasta is al dente, stirring occasionally.
3. 3. Stir in hummus and spinach; cook until the spinach wilts and the sauce comes together.
4. 4. Season with salt, pepper, and lemon juice; adjust as needed for balance.
5. 5. Let stand 1-2 minutes to thicken slightly.
6. 6. Serve hot.

3. Ramen Noodles Stir Fry

Ramen Noodles Stir Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 packs ramen noodles (discard flavor packets) or 4 servings
• 2 cups mixed vegetables (carrot, bell pepper, broccoli, snap peas)
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon chili paste or Sriracha (optional)
• 1/4 teaspoon black pepper
• 1 cup water or vegetable broth

Instructions

1. 1. Prepare the ramen noodles according to package directions, then drain and set aside.
2. 2. In a large skillet, heat 1 tablespoon sesame oil over medium heat and sauté garlic and ginger for 1 minute.
3. 3. Add the vegetables and stir-fry 3-4 minutes until crisp-tender.
4. 4. Return the noodles to the pan; pour in soy sauce and chili paste; toss to coat.
5. 5. Cook 1-2 minutes until everything is heated through.
6. 6. Serve immediately.

4. Ultimate Vegan Buddha Bowl

Ultimate Vegan Buddha Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup quinoa, dry
• 2 cups water
• 1 can chickpeas (15 oz), drained
• 2 cups assorted vegetables (sweet potato cubes, broccoli florets)
• 2 cups mixed greens (spinach or kale)
• 1 avocado, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 3 tablespoons tahini
• Juice of 1 lemon
• 2 tablespoons water
• 1 clove garlic, minced
• Pinch of salt

Instructions

1. 1. Rinse quinoa; simmer with 2 cups water until fluffy, about 15 minutes.
2. 2. Toss vegetables with olive oil, salt, pepper; roast at 425°F for 20-25 minutes until tender.
3. 3. In a small bowl, whisk tahini, lemon juice, water, garlic, and salt to make dressing.
4. 4. In bowls, layer greens, quinoa, roasted vegetables, and chickpeas; top with avocado slices.
5. 5. Drizzle with tahini dressing.
6. 6. Serve.

5. Vegan Protein Salad Bowl

Vegan Protein Salad Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup quinoa, dry
• 2 cups water
• 1 can chickpeas (15 oz), drained
• 1 cup shelled edamame (frozen), steamed
• 2 cups baby spinach
• 1 red bell pepper, diced
• 1 avocado, sliced
• 2 tablespoons pumpkin seeds
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. 1. Cook quinoa in water until fluffy, about 15 minutes; let cool.
2. 2. In a bowl, combine quinoa, chickpeas, edamame, spinach, and bell pepper.
3. 3. Whisk dressing ingredients (olive oil, lemon juice, Dijon mustard, salt and pepper); pour over bowl and toss to coat.
4. 4. Top with avocado and pumpkin seeds.
5. 5. Serve immediately or chill.

6. Arugula Pesto Pasta Meal Prep

Arugula Pesto Pasta Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz pasta
• 3 cups fresh arugula
• 1/3 cup extra virgin olive oil
• 1/3 cup walnuts (or pine nuts)
• 2 cloves garlic
• 1/4 cup nutritional yeast (or grated parmesan)
• Salt and pepper to taste

Instructions

1. 1. Cook pasta until al dente; drain and reserve a little pasta water.
2. 2. In a blender, combine arugula, walnuts, garlic, olive oil, and nutritional yeast; blend until smooth; season with salt and pepper.
3. 3. Toss pasta with pesto, adding a splash of reserved pasta water if needed to loosen.
4. 4. Divide into 4 meal prep containers; refrigerate for up to 4 days.
5. 5. Reheat before serving.
6. 6. Serve.

7. Vegan Sweet Potato & Black Bean Burrito Bowl

Vegan Sweet Potato & Black Bean Burrito Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup dry brown rice
• 2 cups water
• 2 large sweet potatoes, peeled and cubed
• 1 can black beans (15 oz), drained
• 1 cup corn kernels
• 1 avocado, sliced
• 1/2 cup salsa
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt to taste
• Lime wedges for serving (optional)

Instructions

1. 1. Cook brown rice in water until tender, about 35-40 minutes.
2. 2. Toss sweet potato with olive oil, cumin, and chili powder; roast at 425°F for 20-25 minutes until tender.
3. 3. Warm black beans with a splash of water; season with salt.
4. 4. In bowls, layer rice, roasted sweet potatoes, beans, corn, avocado, and salsa; finish with a squeeze of lime if desired.
5. 5. Serve immediately.

8. Hearty Vegan Stew Recipe

Hearty Vegan Stew Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup dried lentils or 2 cups canned lentils, drained
• 1 onion, chopped
• 2 carrots, chopped
• 2 potatoes, cubed
• 1 stalk celery, sliced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can diced tomatoes (14.5 oz)
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. 1. In a pot, heat olive oil; sauté onion, carrot, and celery until soft, about 5-7 minutes.
2. 2. Add garlic and cook 1 minute.
3. 3. Stir in lentils, potatoes, tomatoes, thyme, paprika, and broth; bring to a boil.
4. 4. Reduce heat; simmer 25-30 minutes until potatoes and lentils are tender.
5. 5. Season with salt and pepper; serve with crusty bread.

9. Vegan Pineapple Fried Rice

Vegan Pineapple Fried Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3 cups cooked jasmine rice (preferably day-old)
• 1 cup pineapple chunks
• 1 cup mixed vegetables (peas, carrots, bell pepper)
• 1/2 block firm tofu, cubed (or tempeh)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon curry powder (optional)
• 2 green onions, sliced
• 1 tablespoon vegetable oil

Instructions

1. 1. In a large skillet or wok, heat 1 tablespoon oil; add tofu and cook until golden; remove and set aside.
2. 2. Add remaining oil and the vegetables; stir-fry 3-4 minutes until crisp-tender.
3. 3. Add pineapple, rice, tofu, soy sauce, sesame oil, and curry powder; stir-fry 3-5 minutes until heated through.
4. 4. Stir in green onions just before serving.
5. 5. Serve hot.

10. Vegan Cheeseburger Wraps

Vegan Cheeseburger Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz plant-based burger crumbles
• 4 large whole-wheat tortillas
• 1 cup shredded lettuce
• 1 medium tomato, diced
• 1/2 cup vegan cheddar shreds
• 1/4 cup vegan mayo
• 2 tablespoons ketchup
• 1 tablespoon yellow mustard
• 1 tablespoon olive oil
• 1/2 small red onion, finely diced
• Salt and pepper to taste
• Optional: 1 avocado, sliced

Instructions

1. 1. In a skillet, heat olive oil over medium heat and sauté the onion until translucent.
2. 2. Add the burger crumbles and cook, breaking them apart, until heated through and browned; season with salt and pepper.
3. 3. Stir in ketchup and mustard to coat the crumble mix; remove from heat.
4. 4. To assemble, lay a tortilla on a surface, spread with a thin layer of vegan mayo, add lettuce, tomato, onion mixture, vegan cheese, and avocado if using; roll tightly and slice in half.
5. 5. Repeat with remaining wraps; serve immediately or wrap for later.

11. Vegan Crispy Baked Tofu Burrito Bowl

Vegan Crispy Baked Tofu Burrito Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 14 oz extra-firm tofu, pressed and cubed
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 tablespoon cornstarch
• 1 tablespoon olive oil
• 1 cup cooked brown rice
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels
• 1 avocado, sliced
• 1/2 cup salsa
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon chili powder
• Salt to taste
• Lime wedges to serve

Instructions

1. 1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
2. 2. Toss tofu with soy sauce, lime juice, chili powder, and cornstarch until coated; spread on the sheet and bake 20–25 minutes, turning halfway, until crispy.
3. 3. Warm the rice and beans briefly in a pot or microwave.
4. 4. In bowls, layer ¼ cup rice, ¼ cup beans, ¼ cup corn; top with baked tofu and avocado; spoon over salsa and sprinkle cilantro.
5. 5. Squeeze lime juice over bowls, adjust salt if needed, and serve.

12. Spring Roll Bowls with Crispy Tofu

Spring Roll Bowls with Crispy Tofu is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 14 oz extra-firm tofu, pressed
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 cup cooked rice or vermicelli
• 2 cups shredded lettuce or cabbage
• 1 cup shredded carrot
• 1 cucumber, thinly sliced
• 1 red bell pepper, sliced
• 1/4 cup peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 teaspoon maple syrup
• 1–2 tablespoons warm water to thin
• 2 tablespoons chopped peanuts
• 1/4 cup cilantro

Instructions

1. 1. Cut tofu into 1-inch cubes; marinate with sesame oil, soy sauce, rice vinegar, and maple syrup for 10 minutes.
2. 2. Pan-fry or bake the tofu until crisp and browned.
3. 3. Whisk peanut sauce ingredients (peanut butter, soy sauce, lime juice, maple syrup, and water) until smooth.
4. 4. Divide base of bowls with rice or vermicelli, add veggies, top with crispy tofu, and drizzle with peanut sauce; sprinkle peanuts and cilantro.

13. Cauliflower Shawarma Buddha Bowl

Cauliflower Shawarma Buddha Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 medium head cauliflower, cut into florets
• 2 tablespoons olive oil
• 2 teaspoons shawarma seasoning (or 1 tsp cumin, 1 tsp coriander, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp cinnamon)
• 1 cup cooked quinoa
• 1 cup chickpeas, drained and rinsed
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup hummus
• 2 tablespoons chopped parsley
• Lemon wedge
• Salt to taste

Instructions

1. 1. Toss cauliflower with olive oil and shawarma seasoning; roast at 425°F (220°C) for 20–25 minutes until browned and tender.
2. 2. Warm quinoa; toss chickpeas with a pinch of salt.
3. 3. Assemble bowls with quinoa, roasted cauliflower, chickpeas, cucumber, and tomatoes; top with a dollop of hummus and sprinkle parsley; finish with lemon juice.
4. 4. Adjust salt and pepper to taste before serving.

14. Vegan Peanut Noodles

Vegan Peanut Noodles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup cooked rice
• 1 cup black beans, rinsed
• 1 cup mango, diced
• 1 avocado, diced
• 1/2 cup red onion, finely chopped
• 1 cup corn kernels
• 1/4 cup cilantro, chopped
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• Salt to taste
• Optional: lime wedges for serving

Instructions

1. 1. Cook or reheat the rice; gently warm beans.
2. 2. Assemble bowls with rice, beans, mango, avocado, corn, red onion, and cilantro.
3. 3. Drizzle with lime juice and olive oil; sprinkle chili powder and salt over the top.
4. 4. Toss gently to combine and serve with lime wedges if desired.

15. Vegan Shepherds Pie

Vegan Shepherds Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup dried lentils (or 2 cups cooked lentils)
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 cup mushrooms, chopped
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup frozen peas
• 4 cups prepared mashed potatoes
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. 1. Sauté onion, carrots, and celery in olive oil until softened.
2. 2. Add mushrooms and garlic; cook until mushrooms release their liquid and begin to brown.
3. 3. Stir in lentils (if using dried, simmer until tender), tomato paste, thyme, rosemary, and broth; simmer 15–20 minutes until thickened; season with salt and pepper; stir in peas off heat.
4. 4. Spread lentil mixture in a baking dish; top evenly with mashed potatoes; bake at 375°F (190°C) for 20–25 minutes until edges are bubbling and tops are slightly browned.
5. 5. Let stand 5 minutes before serving.

16. Quinoa Power Bowls

Quinoa Power Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 large sweet potato, cubed
• 1 red bell pepper, sliced
• 1 cup chickpeas, drained
• 3 cups baby spinach or kale
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 4 tablespoons tahini lemon sauce (2 tbsp tahini, 1 tbsp lemon juice, 1 tsp maple syrup, water to thin)
• Lemon wedges or parsley for garnish

Instructions

1. 1. Roast sweet potatoes with 1 tablespoon olive oil, paprika, and cumin at 425°F (220°C) for 25–30 minutes until tender.
2. 2. Meanwhile, cook quinoa in water according to package directions.
3. 3. Assemble bowls with quinoa, roasted sweet potato, chickpeas, pepper, and spinach; drizzle with tahini sauce and garnish with lemon or parsley.

17. Mango Burrito Bowls

Mango Burrito Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup cooked white rice
• 1 cup black beans, rinsed
• 1 cup mango, diced
• 1 avocado, diced
• 1/2 cup red onion, finely chopped
• 1 cup corn kernels
• 1/4 cup cilantro, chopped
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• Salt to taste
• Optional: lime wedges for serving

Instructions

1. 1. Prepare the rice and gently warm the beans.
2. 2. In bowls, layer rice, beans, mango, avocado, corn, and red onion.
3. 3. Drizzle with lime juice and olive oil; dust with chili powder and salt.
4. 4. Garnish with cilantro and serve with lime wedges if desired.

18. Peanut Stew Recipes with Soy Curls

Peanut Stew Recipes with Soy Curls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup dried soy curls
• 2 cups vegetable broth
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 cup creamy peanut butter
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 2 cups chopped greens (spinach or kale)
• 1 tablespoon olive oil
• Salt to taste
• Cooked rice or crusty bread for serving
• Optional: chopped peanuts for garnish

Instructions

1. 1. Rehydrate soy curls in hot vegetable broth for 5–7 minutes; drain well.
2. 2. Sauté onion and garlic in olive oil until translucent; add soy curls and brown slightly.
3. 3. Stir in tomatoes, peanut butter, tomato paste, and spices; simmer 10–15 minutes until sauce thickens; season with salt.
4. 4. Add greens and cook until wilted; adjust seasoning and serve over rice or with bread.

19. Bali Bowl with Tempeh

Bali Bowl with Tempeh is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz tempeh, cut into 1/2-inch slices
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 teaspoon lime juice
• 1 teaspoon grated fresh ginger
• 1 tablespoon olive oil
• 2 cups cooked jasmine rice
• 1 cup roasted vegetables (bell peppers, zucchini, onion)
• 1 cup cucumber ribbons
• 1/2 cup pineapple chunks
• 2 tablespoons chopped cilantro
• 2 tablespoons lime juice for finishing
• 1 tablespoon sesame seeds (optional)

Instructions

1. 1. Marinate tempeh in soy sauce, maple syrup, lime juice, and ginger for 10–15 minutes.
2. 2. Sauté tempeh in olive oil until browned on both sides.
3. 3. Assemble bowls with rice, roasted vegetables, tempeh, cucumber, and pineapple; sprinkle cilantro and sesame seeds.
4. 4. Drizzle additional lime juice over the bowls if desired and serve.

20. Roasted Broccoli Bowl

Roasted Broccoli Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 large head broccoli, florets
• 1 cup dry quinoa
• 2 cups water (for cooking quinoa)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil (for roasting broccoli)
• 1 avocado, sliced
• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 2–3 tablespoons warm water (to thin dressing)
• 1/4 teaspoon smoked paprika (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1. Preheat oven to 425°F (220°C) and line a baking sheet.
2. 2. Toss broccoli florets with 1 tablespoon olive oil, salt, and pepper; spread on the sheet; roast 15–20 minutes until edges are slightly crispy and tender.
3. 3. Rinse quinoa and cook in 2 cups water according to package directions until fluffy, about 15 minutes.
4. 4. In a small bowl, whisk tahini, lemon juice, minced garlic, salt, and enough water to reach a pourable consistency.
5. 5. Rinse and briefly warm chickpeas in a skillet with a pinch of smoked paprika if desired.
6. 6. Assemble bowls by dividing quinoa, roasted broccoli, chickpeas, and avocado; drizzle with tahini dressing and serve.

21. Winter Buddha Bowl

Winter Buddha Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cubed butternut squash
• 2 cups Brussels sprouts, halved
• 1 tablespoon olive oil
• 1 cup dry quinoa
• 2 cups kale, chopped
• 1 can (15 oz) chickpeas, drained
• 1 avocado, sliced
• 2 tablespoons pumpkin seeds
• Salt and pepper
• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 2–3 tablespoons water (to thin dressing)

Instructions

1. 1. Preheat oven to 400°F (200°C).
2. 2. Toss squash and Brussels sprouts with olive oil, salt, and pepper; spread on a baking sheet and roast 25–30 minutes until tender and caramelized.
3. 3. Rinse quinoa and cook with 2 cups water until fluffy, about 15 minutes.
4. 4. Whisk tahini, lemon juice, maple syrup, and water to make a smooth dressing; season with a pinch of salt.
5. 5. If desired, wilt kale lightly in a hot skillet or serve raw.
6. 6. Assemble bowls: start with a bed of quinoa and kale, top with roasted vegetables, chickpeas, avocado, and pumpkin seeds; finish with dressing.

22. Thai Peanut Sweet Potato Buddha Bowl

Thai Peanut Sweet Potato Buddha Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 medium sweet potatoes, cubed
• 1 tablespoon olive oil
• 1 cup dry jasmine rice
• 2 cups shredded red cabbage
• 1/2 cup sliced cucumber
• 1/2 cup shredded carrot
• 1/3 cup creamy peanut butter
• 1 tablespoon soy sauce (or tamari)
• 1 tablespoon lime juice
• 1 teaspoon honey or maple syrup
• 1 clove garlic, minced
• 1 teaspoon grated ginger
• Water to thin
• Chopped cilantro and sesame seeds (for garnish)
• 1 cup edamame (optional)

Instructions

1. 1. Preheat oven to 425°F (220°C).
2. 2. Toss sweet potato cubes with 1 tablespoon oil; roast 25–30 minutes until tender.
3. 3. Rinse jasmine rice and cook according to package directions.
4. 4. Whisk peanut butter, soy sauce, lime juice, honey, garlic, and ginger; add water to reach a pourable sauce.
5. 5. Assemble bowls: place rice as base, add roasted sweet potatoes, shredded cabbage, cucumber, carrot, and edamame; drizzle with peanut sauce and garnish with cilantro and sesame seeds.

23. Vegan Butternut Squash Curry

Vegan Butternut Squash Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3 cups cubed butternut squash
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1 tablespoon olive oil
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 can chickpeas, drained
• Salt to taste
• Fresh cilantro (for garnish)
• 2 cups cooked basmati rice

Instructions

1. 1. Heat olive oil in a large pot over medium heat; add onion and sauté until translucent.
2. 2. Add garlic and spices; cook 1 minute until fragrant.
3. 3. Stir in squash, tomatoes, and coconut milk; bring to a simmer and cook until squash is tender, about 15–20 minutes.
4. 4. Add chickpeas; simmer 5 minutes to heat through.
5. 5. Serve curry over basmati rice and garnish with cilantro.
6. 6. Season with salt to taste.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.