#cajunHubby requested a vegetarian food for dinner without oil, meet, tomatoes, and cheese. So here for you honey! I made him a one pot vegetarian jambalaya rice.

http://www.bbcgoodfood.com/recipes/420629/cauliflower-and-potato-curry?IGNORE_GEO_REDIRECT_ONCE=true

Healthy and very tasty curry, with ingredients similar to a thai massaman curry. Also versatile, use any vegetables you like such as broccoli, cauliflower, zucchini, etc.

Immerse yourself in the vibrant flavors of Bengal with this Mixed Vegetable Curry.In Bengal, veggies take the spotlight without onions and garlic in the mix. In this curry, the veggies slowly cook in their own juices, releasing an irresistible aroma that will have your taste buds dancing.This vegan dish is a delicious nod to Bengali tradition, showcasing the authentic way veggies are celebrated in this region. Give your senses a treat with every bite of this wholesome and aromatic Mixed Vegetable Curry.

I love Indian food. My favorite dishes to eat and make are curry potatoes and tikka masala. I have tweaked each recipe to a point that I feel like they're as perfect as they'll get. As I make it, this curry is not spicy, because I pair it with a spicy tikka masala and the flavors balance perfectly. If you want to spice it up, use hot curry powder in place of the regular curry powder or add up to 1/2 tsp cayenne pepper. This also works extremely well as a vegetarian main dish.

I challenged myself making this at my husband's request.Although I just made it up...it's one of my family's favorites.The richness depends on the water content of vegetables used, so adjust the flavor while taste-testing. For 4~5 servings. Recipe by MyT09

I created this recipe because I wanted to make a curry that contains a lot of vegetables.It's easy to mince the garlic and vegetables in a food processor instead of using a knife.Serve with a soft-boiled egg. Mix the curry with the yolk, then eat them together. It will make the taste mild, and will be delicious. Recipe by Marry10

This dish was one of the first complicated things I'd tried in my kitchen. I've always loved beans and vegetables. Both these come together in a curry that my aunt used to make during the harvest festival that we celebrate in Southern India called Pongal. It's mostly made in rural areas where the first fist-fulls of all the crops grown by a household and the village are used to make a curry which is offered to the Sun God as a thank you for providing life on earth. This curry is eaten with the "first rice" that is slightly overcooked to give it a sticky, gummy consistency. Since this festival always occurs during the month of January, I've always felt that this was an excellent way to start the year, with a little bit of the best of everything, coming together in a harmonious medley that always managed to explode my senses. This recipe is my interpretation of that nostalgic dish that I associate with festivals, family and cold weather. I hope you try it and enjoy it as much as I do.

#goldenapronYou will get every nutritional value I having this

This has been my go-to meal prep during quarantine. It’s healthy and makes a lot of food. I have the Instant Pot Ultra which allows me to sous vide the chicken, instructions for which I have included here. If your instant pot does not have the “Ultra” mode, you can of course cook the chicken any way you want; or you can leave it out and make this a veggie curry! But I would not recommend pressure cooking the chicken in the pot with the rest of the vegetables.

My boy was hungry (no surprise there, he is a tween with a voracious appetite) and we ran out of steamed rice. So I opened the fridge and decided we had some ingredients to make pasta. I added Japanese curry powder for a mild kick. My boy and daughter love it and they asked for a second bowl.