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:

  1. Add onions to a medium pot and sauté until softened.
  2. Add in garlic and ginger, sautéing until fragrant.
  3. Add in a splash of veggie broth and the curry spice. Stir and allow spices to become fragrant 1-2 minutes.
  4. Add in chickpeas, potatoes, and tomatoes. Stir to combine then add in remaining ingredients except for the lemon.
  5. Bring mixture to a boil then reduce to a simmer.
  6. Allow to cook for about 25 minutes or until the curry has reduced and thickened.
  7. 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.

Freedom Bulletin #305

By Zina Stone • November 4, 2025
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Oven Roasted Barramundi with Tomato & Olives

By Zina Stone • November 4, 2025
Ingredients 300g prawns, peeled and deveined 200g firm tofu, cut into cubes 1/2 cup soy sauce 1/4 cup mirin 1/4 cup sake 3 cups water 2 tbsp sugar 200g mushrooms (shiitake, enoki, or button), sliced 1 onion, sliced 1/2 cabbage, chopped 1 carrot, julienned 2 spring onions, sliced, for garnish Instructions 1. Prepare the Broth In a large pot, combine soy sauce, mirin, sake, and water. Add sugar and stir until dissolved. Bring to a gentle simmer, allowing the broth to develop its rich, savoury-sweet flavour. 2. Add Vegetables and Mushrooms Add the mushrooms, onion, cabbage, and carrot to the pot. Cover and let simmer for 5–7 minutes until the vegetables soften slightly. 3. Cook the Prawns and Tofu Add the prawns and tofu cubes to the broth. Continue simmering for another 5–8 minutes, or until the prawns turn pink and the tofu is heated through. Garnish with fresh spring onions and serve with rice or noodles. Nutrition and Cooking Times Serves: 4 | Prep time: 15 minutes | Cook time: 20 minutes Nutrient Value per serve: Calories: 280kcal | Protein: 25g | Fat: 7g | Carbohydrates: 30g 

Freedom Bulletin #304

By Zina Stone • October 24, 2025
In this bulletin...