June 10, 2020
Vegan Curry Bowl
Easy, comforting, and packed full of nutritious flavour!
Ingredients
- 2 cans chickpeas, rinsed and drained
- 1 can of crushed tomatoes
1/2 red onion, diced - 1-inch fresh ginger, minced
- 1 tbsp fresh garlic, minced
- 1 1/2 tbsp curry powder (try to find good quality blends for more impressive flavours)
- 1 tbsp maple syrup or sweetener of choice (optional)
- 1/2 Fresh lemon, juiced
- 2 Yukon gold potatoes, diced
- 3 cups vegetable broth
- 1 Bunch Broccoli
- 1 Avocado
- Forbidden Black Rice
- Salt and pepper to taste
Method
For stovetop:
- Add onions to a medium pot and sauté until softened.
- Add in garlic and ginger, sautéing until fragrant.
- Add in a splash of veggie broth and the curry spice. Stir and allow spices to become fragrant 1-2 minutes.
- Add in chickpeas, potatoes, and tomatoes. Stir to combine then add in remaining ingredients except for the lemon.
- Bring mixture to a boil then reduce to a simmer.
- Allow to cook for about 25 minutes or until the curry has reduced and thickened.
- Serve with avocado, forbidden rice, broccoli and squeeze the lemon juice over the top
Notes
For the instant pot just add all these ingredients, (minus the avocado, rice and broccoli) seal and hit manual pressure for 15 minutes for a nice creamy and thick curry. Add avocado, rice and broccoli to serve.
Ingredients ¼ cup sesame oil, divided 2 large eggs, lightly beaten 3 cups riced cauliflower (see Tip) 1 pound large shrimp (31-35 count), peeled and deveined 3 cups broccoli florets 1 medium red bell pepper, thinly sliced (about 1 cup) 3 cloves garlic, sliced 3 tablespoons reduced-sodium soy sauce or tamari 2 tablespoons water 1 tablespoon rice vinegar ½ teaspoon ground pepper Instructions Step 1 Heat 2 teaspoons oil in a large flat-bottomed carbon-steel wok or large, heavy skillet over high heat. Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into 1/2-inch pieces. Step 2 Add 2 teaspoons oil to the pan; heat over high heat. Add cauliflower in an even layer; cook, undisturbed, until lightly browned, 3 to 4 minutes. Transfer to a plate. Step 3 Add 2 teaspoons oil to the pan; heat over high heat. Add shrimp; cook, stirring often, until just opaque, about 3 minutes. Transfer to the plate with the cauliflower. Step 4 Add the remaining 2 tablespoons oil to the pan; heat over high heat. Add broccoli, bell pepper and garlic; cook, stirring occasionally, until lightly charred, 4 to 5 minutes. Stir in soy sauce (or tamari), water, vinegar and pepper. Bring to a boil; boil for 30 seconds. Remove from the heat. Stir in the reserved eggs, cauliflower and shrimp. Step 5 Season well with salt, pepper, and any optional spices. Nutrition and Cooking Times Prep time: 10 minutes | Cook time: 25minutes Serves: 4 Nutrient Value (per serving): Calories: 309cal | Protein: 30g | Fat: 17g | Carbohydrates: 10g |
Nautilus Gravitron Workout
In this bulletin we discuss Sauna's. . .