It doesn't get much quicker or easier than this, folks! Huge pat on my own back for veganizing a fish dish that also called for dairy.
I really did miss the onion in this one. I think I need to experiment with additional spices.
Source: Clean Eating | Serves: 4 | Time: 20 min
Changes: used hearts of palm as the "scallops"; skipped ginger (allergy reason); skipped green beans; used more bell pepper; skipped yogyrt and added more coconut milk; used more mushrooms
Ingredients
2 cans Hearts of Palm, cut to resemble scallops
1 tbsp coconut oil
1 clove garlic, minced
1 tbsp curry powder
1 tsp ground turmeric
½ tsp ground cinnamon
1 cubed orange or red bell pepper
1 can full-fat coconut milk
1 cup quartered button #mushrooms
1 tbsp lemon juice, juiced
1/4 cup fresh basil, thinly sliced
Quinoa or another grain, to serve
Instructions
In a large skillet on medium-high, heat oil. Add garlic, curry, turmeric and cinnamon and sauté until fragrant, 30 seconds to 1 minute. Add hearts of palm scallops and bell pepper and sauté for 2 to 3 minutes, stirring occasionally.
Stir in coconut milk and mushrooms. Reduce to medium heat and simmer for 4 minutes. Turn off heat and stir in lemon juice. Garnish with basil. Serve with a grain of your choice.