#tomato paste

Easy Chicken Curry

SQUID INK LINGUINI WITH SHRIMP AND CHERRY TOMATOES

Spicy Black Bean and Lentil Chili with Cotija Guacamole + Chipotle Sweet Potato Fries

Slow Cooker Green Lentil Curry

Servings: 6
Prep: 5 minutes
Cook: 3-4 rs (high) or 6-8 hrs (low)

STUFF
½ tsp onion powder
½ tsp garlic powder
1 tsp turmeric
½ tsp ground coriander
1 tsp curry powder
1 tsp cumin
1 ¼ tsp salt
6 oz can tomato paste
2 cups green lentils, uncooked & rinsed
3 cups water
14 oz can coconut milk, full fat
2 cups leafy greens (spinach, baby kale)
Kielbasa, optional
Cilantro and/or green onions, for garnish
Greek yogurt and avocado, for serving

STEPS 
In the slow cooker, combine onion powder, garlic powder, turmeric, coriander, curry powder, cumin, salt, coconut milk, tomato paste, water and green lentils.

Stir to combine, cover and cook on High for at least 3 – 4 hours or on Low for 6 – 8 hours. About 1 hour before lentils are done, stir in the coconut milk.

Once done, stir in leafy greens until they are wilted. Serve hot and garnished with cilantro, scallions, and optional meat.

NOTE
To make it in Instant Pot: add onion powder, garlic powder, turmeric, coriander, curry powder, cumin, salt, green lentils, water, coconut milk and tomato paste. Do not stir! Cover, set pressure valve to Sealing and press Pressure Cooking on High for 25 minutes. When done, do Quick Release to release the pressure by turning the valve to Venting. Stir in leafy greens until wilted and serve.

Instant Pot Vegetable Beef Soup

Prep: 10 min
Cook: 30 min
Servings: 4

STUFF
1 tablespoon olive oil
1 pound ground beef
1 red onion, diced
4 garlic cloves, grated
2 tablespoons tomato paste
1 tablespoon soy sauce
1 teaspoon dried oregano
¹/₂ teaspoon celery seed
2 dried or fresh bay leaves
1 large carrot, peeled and cut into thick coins
1 (14.5-ounce) can beef stock
1 (14.5-ounce) can diced tomatoes
1 cup frozen peas
1 cup frozen green beans
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper, to taste
Finely chopped fresh parsley, for garnish
Parmesan cheese and crusty bread, for serving (optional)

STEPS
In an electric pressure cooker such as the Instant Pot, turn on the Sauté function and let it preheat until it reads “Hot.” Add olive oil and ground beef and sauté 5 minutes, then add onion and garlic. Let cook another 5 minutes, stirring occasionally.

Add tomato paste, soy sauce, oregano, celery seed, and bay leaves and stir, cooking 1 to 2 minutes. Add carrots, beef stock, and diced tomatoes and stir, then lock lid. Pressure-cook on high 20 minutes. Let pressure release naturally or, if you’re in a hurry, carefully flick the valve.

Stir in the frozen peas and green beans; they should thaw immediately. Season with vinegar, salt, and pepper and garnish with parsley. Serve in bowls with optional Parmesan (plus grater) and bread.

moambe chicken

sausages

reuben sandwich with seitan corned beef

russian meatballs [lazy golubtsy]

spaghetti bolognese