Healthy Veg Curry Bowl
Curry bowls are quite the rage these days. Open Pinterest or any food websites, and I'm quite sure you will find some of these gorgeous bowls loaded with healthy ingredients staring back at you. When I first read about curry bowls, I went hmphhh and said to myself, "this is how I eat my sambar, rice and veggies in one bowl on most weekdays for lunch". But smirks and jokes apart, they are much more than just mixing a dal, rice and veggies in a bowl, even though that also well qualifies to be a 'curry bowl' :D
Ingredients
- 1/4 - 1/3 cup brown rice (raw)
For curry:
- 1/2 onion , peeled , halved and sliced
- 2 cloves garlic , finely minced
- 1 eggplant small , diced
- 1/4 cup yellow pumpkin diced
- 4 - 5 green beans , julienned
- 1/4 cup zucchini diced
- 1/4 cup carrots diced
- 1 tsp turmeric grated fresh (optional)
- 1/4 - 1/2 tsp salt (depending on in the curry paste)
- 2 tbsps coconut power + ( lukewarm water 150 ml or milk)
For toppings:
- 1 tbsp sesame seeds
- 1 clove garlic , finely minced
- Salt pepper and
- 2 tbsps spring onion julienned greens
- 1 - 2 tbsps peanuts roasted , crushed coarsely
Instructions
- To cook brown rice, rinse in water once, drain and place in a pressure pan with twice the quantity of water. Cover the cooker with its lid and the whistle and keep flame on high. After one whistle, lower flame to Sim and cook for 12 minutes. Turn off the flame and allow to cool and pressure to drop. After opening cooker, fluff up grains with fork. If any extra water is leftover in the cooker, unabsorbed by the rice, using a colander, drain it in a bowl and add this to the curry
- To prepare curry, in a wide pan, heat 1 tsp oil. Saute the onion and garlic for 1 minute on medium heat
- Add all other vegetables, stir on high flame for 1 minute. Add 1/4 cup water, pinch of salt, cover and cook until nearly tender
- Add the red curry paste and stir well for 30 seconds - 1 min
- Add the coconut milk and bring to a simmer, adding a little water to thin the curry if too thick
- To prepare topping, add 1 tsp oil in a pan. Add sesame seeds and garlic and stir for few seconds, until sesame seeds start popping. Add finely chopped greens and stir until wilted. Season with a little sprinkle of salt and pepper
- To assemble curry bowl**, in a large bowl, serve the rice to one side. Ladle the curry on the other side and some over the rice
- Top with sautxe9ed greens with sesame seeds, roasted peanuts and spring onion juliennes
- Before eating, stir it all together with a fork and tuck in.
Notes
This makes a very hearty and delicious lunch for me on weekdays. In fact almost all the components can be prepped ahead of time, when you are spending time in the kitchen. Come lunch time, you can mix them in a bowl and enjoy it. Even for a lunch at work, you can carry the grains, curry and toppings in a 3 tiered leakproof Tupperware and mix them in a dish or bowl during lunchtime.
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Thai Red Curry Paste
Coconut Milk
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(c) Nandita Iyer 2006-