How to Make Vegan Curry

Vegan Curry Curry is a great cupboard cleaner – curries are great with potatoes (plain or sweet), zucchini, spinach, onions, lentils, beans, peppers, kale, chard, cauliflower… and bottled curry paste and canned coconut milk make the sauce easy. If you’re using light coconut milk and want to boost the coconut flavor even further without adding extra fat, add a teaspoon of coconut extract. Serve over steamed rice.

This is also a perfect meal if you want to eat vegan, dairy free or wheat or gluten free!

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5 Tips for Going Vegan


Tip 1: Don’t Go Cold Turkey (Pun Intended)

Just like any other life-altering decision, going vegan overnight is unrealistic. If you are a carnivore with no dietary restrictions at all, try a 4-6 week program where you take one thing out of your diet per week. Start with red meat, then the next week poultry, the next week fish, the next week dairy and so on. If you need more than a week or even a month for each phase, then take it. If you are vegetarian, start with cheese, then milk, then honey. Don’t try to be a superhero, and most importantly, you must be patient with yourself. There’s a probationary period similar to the first three months at a new job where you need to train and be trained before you can decide if this is something you can handle for the long haul. Otherwise, you’ll end up like I did two months into going pure vegan overnight, relapsing at a concert and eating an entire double cheese pizza only to wake up in the middle of the night sweating, dry heaving and thinking I was going to die. It’s not worth it. Take your time, go at your own pace. Continue reading