This meal started the weekend off right.

Tons of carbs, spiced curry, and creamy coconut flavor infused into every bite.

And let's not forget the crispy collard greens piled high on top of everything.

Kale is not the only green that can be turned into a "chip!"

Roasted potatoes are one of my major comfort food loves. Especially when I have the patience to let them puff up and turn golden brown on each side.

Intimidated by the thought of making curry at home? I promise it's not as hard as you think! No crazy techniques, just a little onion slicing, ginger grating, and sauce stirring. Don't forget the lemon at the end. It's key!

You've totally got this.

When you place those creamy, puffed gems in a bath of fragrant curry sauce and top it all off with a pile of crispy collard greens, it's all over.

You win.

Print this!

Recipe adapted from my Veggie Coconut Curry

Coconut Curry with Potatoes, Carrots, and Crispy Collards

gluten-free, vegan // yields 3-4 servings

coconut brown rice:

1 tablespoon unrefined coconut oil
1 cup short brown rice
1/2 cup full-fat coconut milk*, or 1 cup light coconut milk
1 1/2 cups water, or 1 cup water [if using light coconut milk]
pinch of salt

*Be sure coconut milk is well combined by either whisking all contents in a bowl or vigorously shaking the can.

roasted veggies:

1 - 1 1/4 pounds baby potatoes, sliced about 1/4-inch thick
1 1/2 cups sliced carrots
1 bunch collard greens, de-stemmed
~2 tablespoons melted unrefined coconut oil
salt, pepper

coconut curry sauce:

1 tablespoon unrefined coconut oil
3/4 cup thinly sliced yellow onion
1 1/2 teaspoons minced garlic
1 1/2 teaspoons finely grated ginger, small side of your grater or a zester/microplane
2 teaspoons curry powder
1/2 teaspoon turmeric
pinch of cayenne pepper, optional
1, 13.5oz can full-fat coconut milk
2-3 teaspoons coconut sugar, or sucanat/honey/maple syrup
salt + pepper
1/4-1/2 teaspoon lemon zest
1/2 lemon

For the brown rice: Heat oil in a pot over medium and place rice in the pot once hot. Stir frequently for 3-5 minutes until toasted [optional].
Place coconut milk, water, and a pinch of salt in the pot and bring to a boil.
Stir once, cover, and reduce heat to simmer for 50min. Do not stir or uncover while cooking.
Remove from heat and let sit for 10 minutes, then uncover and fluff with a fork.
For the roasted veggies: Preheat your oven to 400* F.
Place potatoes in a single layer on a baking sheet and toss with melted coconut oil [or other oil], season with salt + pepper, and place in the oven for about 30-40 minutes, tossing 1-2 times while cooking. Toss carrots with melted coconut oil, salt, and pepper and place on the the potato baking sheet during the last 15 minutes of cook time for the potatoes. Remove once potatoes are golden brown on both sides and carrots are slightly tender.
Stack de-stemmed collard leaves and slice into thin ribbons.
Place collards on a baking sheet, toss with melted coconut oil, season with salt + pepper, and place in the oven for about 20-25 minutes, tossing 1-2 time while cooking. Remove once crisped.
For the coconut curry sauce: Heat a pot over medium and add the coconut oil.
Once hot place the onion in the pan and cook for about 6-8 minutes until softened and translucent.
Add in the garlic, ginger, curry, turmeric, and cayenne [if using] and stir for about 30 seconds until fragrant.
Carefully pour in all contents from the coconut milk can and stir until combined.
Stir in 2 teaspoons coconut sugar and a scant 1/2 teaspoon salt + pepper and bring to a boil.
Reduce heat to simmer for 10-12 minutes until sauce starts to thicken. Sauce will thicken more when removed from the heat.
Stir in lemon zest and a big squeeze of lemon juice.
Taste and add more sugar, salt/pepper, or lemon zest if desired.
Pour sauce onto a large platter, place potatoes + carrots over the sauce, and then top with the crispy collards. Serve hot with coconut rice.

notes/substitutions: This recipe has numerous components but they are all fairly simple to make. The most difficult part is the timing aspect, so read through the instructions and make sure ingredients are prepped and ready when you start. You could also add roasted chickpeas to this meal. Toss with oil, s + p, and roast for about 30 minutes with the other veggies.

I'm thinking this will be an excellent start to your week. Enjoy!

Ashley

No-Bake Spinach Lasagna

gluten-free, vegan option // yields 4-6 servings

1, 10oz box lasagna noodles, gluten-free if needed - my favorite

4 cups prepared red sauce

1 large bunch spinach, washed + stem ends discarded

12-15oz, ricotta

4-8oz, fresh mozzarella, sliced

salt, pepper, fresh basil

Cook the lasagna noodles according to package instructions.

Drain and rinse with cold water.

Heat red sauce in the emptied noodle pot over medium heat. If using a thin sauce let it cook for awhile allowing to thicken.

Once it starts to simmer reduce heat to med-low and add the spinach. Stir frequently for 2-3 minutes until the spinach starts to cook down.

Add in the noodles and gently fold/stir until the mixture is hot and simmering.

While cooking, drizzle a pan with oil and gently heat your ricotta or tofu-ricotta over med-low heat, until just heated through. Remove from heat.

Pour about 1/3 of the pasta mixture in a large serving bowl and top with dollops of ricotta and slices of mozzarella. No need to spread the ricotta.

Repeat step 7 twice more and top with a sprinkle of salt, pepper, and sliced basil. Serve immediately.

For individual portions: Preheat your oven to broil. Fill 4-6, small baking dishes with the lasagna mixture. Top with a few dollops of ricotta and mozzarella. Place under the broiler until bubbly and starting to brown, about 3-5 minutes. Watch closely. Top with salt, pepper, and basil and serve.

notes/substitutions: For a vegan version make this tofu ricotta filling and omit the mozzarella cheese. I used bunched spinach that you find in the produce area by lettuce. If using baby spinach sub about 8 cups/handfuls. This red wine + rosemary variation on my red sauce is perfect for fall and winter. Or, try these other pasta dishes: spaghetti squash stuffed shells + creamy marinara and kale pasta, vegan.