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 500g barramundi fillets 2 tbsp olive oil Salt and black pepper, to taste 1 cup cherry tomatoes, halved ½ cup mixed olives, sliced 1 clove garlic, minced 1 tbsp capers, drained Zest of 1 lemon ¼ cup fresh parsley, chopped Lemon wedges, to serve Instructions Prepare the Barramundi Preheat the oven to 200°C (390°F). Pat the barramundi fillets dry and season with salt, pepper, and a drizzle of olive oil. Place them on a lined baking tray. 2. Make the Tomato & Olive Medley In a bowl, mix cherry tomatoes, olives, garlic, capers, lemon zest, and half the parsley. Toss with olive oil and season with salt and pepper. 3. Roast and Serve Spoon the tomato and olive mixture over the fish. Roast in the oven for 12–15 minutes until the barramundi is opaque and flakes easily. Remove from the oven, garnish with the remaining parsley and a squeeze of lemon juice, and serve warm. Nutrition and Cooking Times Serves: 4 | Prep time: 10 minutes | Cook time: 15 minutes Nutrient Value per serve: Calories: 350kcal | Protein: 35g | Fat: 4g | Carbohydrates: 10g

Freedom Bulletin #304

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