In January, Jai and I did a month-long vegetarian eating challenge. It was a cool learning experience! I would like to reduce the amount of meat that I consume, so I love the idea behind Meatless Mondays. Consciously choosing a specific time period to make only vegetarian dishes gives me a goal and a fun challenge to try new recipes.
Of course, I’m very fortunate to not only to have the luxury of choice in what I eat, but food to eat, period; far too many families in this country struggle with food insecurity. So when I learned that the Meatless Monday campaign was teaming up with Goya to donate items to Feeding America, I thought it was awesome. As part of their “Can Do” initiative, Goya will donate products for every can of Goya Coconut Milk or Cream of Coconut purchased in November and December, and will donate at least 600,000 pounds of food by the end of this year.
To help inspire your next Meatless Monday dish and give back at the same time, Goya challenged me to come up with a tasty vegetarian recipe using Goya Coconut Milk. I decided to modify my go-to curry recipe to remove the meat and incorporate the coconut milk instead:
- 18 creamer potatoes
- 2 C baby carrots
- 1/2 of a sweet onion, chopped into wedges
- 1 TBSP Goya Minced Garlic
- 1 can Goya Coconut Milk
- 2 TBSP yellow curry powder
- Add all ingredients to slow cooker and cook on low heat for 9 to 11 hours. Serve on a bed of Goya Organic Brown Rice or cauliflower rice and garnish with chopped green onions.
This vegetable curry is super easy to make in the slow cooker, so if one of your motivations for cooking with meat is because it is sometimes easier than making a vegetarian dish, then this is right up your alley! My version of this curry is extremely mild – so much so that kids could eat it easily – so if you prefer more heat, just add more seasoning to your personal preference. You’re sure to curry favor with this recipe! 😉