One of the best things you can do to lower cholesterol is to eat less (red) meat AND more greens…but for many of us a vegetarian or vegan diet is too large a shift. One small step that can pay big dividends is to incorporate more ‘plant-based’ (aka vegetarian or vegan) meals into your meal planning.
But I’m often at a loss for vegetarian meal ideas—it just feels so much easier to throw chicken on the grill. So when the New York Times recently launched a newsletter called THE VEGGIE I decided to give it a try.
My interest was piqued by David Tanis’ New York Times article, A Warming Curry for Fall— because this accomplished chef mentioned that he’d adapted a Madhur Jaffrey recipe. I find her recipes can be challenging, so I was thrilled at a Mr. Tanis modification.
This recipe was both heavenly and easy—one of the most delicious recipes I’ve made. Plus, it truly took only about 30 minutes (not including roasting time – and you can make it without roasting the butternut squash if you have 30 minutes max).
Not only that, but the resulting dinner is a great vegetarian option—not always my forte but one I am trying to tackle—and it was filling.