Sweet Potato Curry by Simple Feast

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Samosas are savory filled Indian pastries traditionally served as an appetizer, but here they are the star of the meal. A potato-based filling with carrots, onion, green lentils, and an assortment of spices including curry and cumin is spooned onto flatbreads (in our case tortillas), folded to make a triangular shape, and pan-fried. To the side are a spinach curry and a cucumber-apple salad, as well as a trio of dipping sauces: plant-based yogurt, mango chutney, and a spicy mint sauce.

Crispy Potato Samosas and Spicy Mint Sauce

Cal. per serving: 480

Bánh mì is the Vietnamese term for bread, but usually refers to a baguette or the type of sandwich made on the baguette. Quite often the filling is also influenced by French and Southeast Asian ideas. Today we spread a spicy sesame-tomato cream on the bread and fill it with five-spice tofu, lime-marinated cucumber and carrot, and mint and cilantro leaves. To the side is a Little Gem salad with chili cashews.

Crispy Five-Spice Tofu Bánh Mì

Cal. per serving: 770

A tagine is a Moroccan unglazed clay or ceramic cone-shaped traditional cooking vessel. In most recipes, the ingredients are layered for optimal cooking. In this meal, we bring you those tastes and textures with our tagine of roasted butternut squash, potatoes, carrots, onions, and chickpeas served with couscous. To the side is a bright tomato and cucumber salad with fresh parsley and mint tossed in a lemon dressing and sprinkled with almond-raisin crumble.

Roasted Vegetable-Chickpea Tagine and Couscous

Cal. per serving: 450

Massaman is a mild, slightly sweet curry that although technically Thai is best described as a mashup of Thai and Indian curries. Potatoes are the main component in our tomato and coconut milk-based version loaded with red curry and spices like cumin, turmeric, cinnamon, and nutmeg, served with a spicy brown rice. (The spice comes separately, so it can be left out.) To the side is a crunchy green salad tossed with a lemongrass-coconut cream and crispy chickpeas sprinkled with a mix of sesame and sunflower seeds.

Massaman Curry and Brown Rice

Cal. per serving: 590

Larb moo is a traditional warm salad that originated in Laos and migrated into Thailand and other Asian countries. We bring you a lentil variation that starts out with a blend of garlic, ginger, and sesame roasted onions combined with lentils, soy sauce, and lime juice, simmered until the lentils are tender, served in lettuce cups and finished with fresh mint and cilantro. On the side is a warm bowl of rice and a mixed salad of sliced bell pepper, celery, carrot, and green onion in a mango dressing seasoned with lime and ginger.

Lentil Larb in Lettuce Cups

Cal. per serving: 470

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Tasted by our customers

Nick G, Santa Monica

The food is fantastic. Especially the attention to details. The speedy preparation and easy instructions is a life-saver

Megan S, Los Angeles

The flavors are SERIOUSLY incredible. Like I ordered from a gourmet vegan restaurant!

Steph G, Silverlake

I didn’t know plants could taste this good!

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