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 …