Description
A flavorful and nutritious vegan halal curry bowl packed with vegetables and spices.
Ingredients
Scale
- 1 cup basmati rice
- 2 cups water
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 1 can chickpeas, drained
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Rinse the basmati rice under cold water.
- In a pot, bring water to a boil and add the rice.
- Reduce heat, cover, and simmer for 15 minutes.
- In a large skillet, heat coconut oil over medium heat.
- Add onion, garlic, and ginger. Sauté until fragrant.
- Add bell pepper and zucchini. Cook for 5 minutes.
- Add chickpeas, coconut milk, curry powder, turmeric, and salt.
- Simmer for 10 minutes until vegetables are tender.
- Fluff the rice and serve with the curry on top.
- Garnish with fresh cilantro.
Notes
- This dish is perfect for meal prep.
- Adjust spices according to your taste.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Vegan Halal Curry Bowl