Meatless Monday

Day one of the clean eating program went off without a hitch.  We started the day with a nutrient packed bowl of overnight oats and had a Mexican inspired rice bowl for lunch.  I wanted to take that healthy momentum into our evening meal, so I decided to go with a veggie packed meatless Monday recipe.  Since I pretty much cooked all day Sunday and Monday, I wanted something simple, but still yummy, so I got some help from Trader Joe’s with one of their prepared sauces.

I looked in my refrigerator/pantry and basically threw together whatever veggies I had that needed to be used.  I sautéed everything in a bit of coconut oil, threw in some broth, added TJ’s curry sauce, and plated the veggies over riced cauliflower.  It was simple, quick, and delicious.

Ingredients:

1 medium yellow onion chopped

1 eggplant cubed

4 carrots peeled and chopped into rounds

1 teaspoon of diced garlic

1 14.5 ounce can of petite diced tomatoes

1 squirt of ginger paste

1-2 cups of vegetable broth

1 jar of Trader Joe’s Thai Green Curry Simmer Sauce

1 bag of riced cauliflower (microwavable)

Heat a deep pan over medium heat and add 1 tablespoon of coconut oil to pan.  Sauté onion until translucent then add garlic and continue sautéing for 30 seconds.  Add the remaining veggies and sauté for another 3-4 minutes.  Add in the diced tomatoes with juice, vegetable broth and ginger paste.  Bring to a boil, then reduce to a simmer and cover for 10 minutes.  Add the curry sauce and heat through, about 5 minutes, and serve over cauliflower rice.  Sprinkle with sesame seeds and fresh basil.  The curry sauce already had some heat to it, but if you really like your food spicy (like my hubby does) you can always add TJ’s Harissa sauce. 

Wine to pair?

Well none for me 😥 (I’m really trying to be good during the week), but a Gewurztraminer or dry Riesling tends to pair well with curries and Thai food in general.   Happy meatless meal friends!