Next time you’re feeling peckish try this quick and clean curry bowl. So many delicious flavors come together in this recipe- sweet, savory, spicy, nutty – all in just 10 minutes. Here I’ve laid out traditional measurements for everything, but also more casual measurement so you can just eyeball it when you’re in a hurry. I promise it will turn out perfectly either way. This is real food fast at its best.
Ingredients: 1-2 servings 1/4 Onion 2 tsp coconut oil 1/2 Zucchini, 3/4 cup Mushrooms, (about 2 handfuls) 3/4 cup Cauliflower, broken into small florets (about 2 handfuls) 1 Garlic Clove, chopped 1/2 cup Vegetable Broth 1/4 tsp EACH Kosher Salt, Black Pepper, Curry Powder (2 big pinches each) 1 can Garbanzo beans, rinsed and drained Fresh Cilantro and Italian Parsley leaves (1 small handful each) 1/4 cup Walnuts, chopped (1 small handful) 1 Tbs Mango Chutney 1 Tbsp Coconut Yogurt or Cashew Sour Cream Sriracha (optional)
Sauté the onion in coconut oil over medium heat. Meanwhile thinly slice the zucchini, and mushrooms. Add them to the sauté pan along with the cauliflower and chopped garlic and stir everything together for 2 minutes. Add the vegetable broth and spices, cook 2 minutes more, then add the garbanzo beans. Throw in a handful of cilantro leaves and a handful of Italian parsley. Stir again and after 1-2 minutes, when the beans are warmed through, serve with a dollop of coconut milk yogurt or cashew sour cream and mango chutney. Sprinkle with walnuts and a few more cilantro leaves. If you like it spicy serve with a little sriracha on top. Enjoy! xJacq