Simple Curry Bowls

I love a good curry. But I have to admit, I like a simple ingredient list and usually don't have all the time needed to prepare it in the true, authentic method. I love to make this dish with whatever veggies I have lying around, getting lost in the bottom of the produce drawer of my fridge, whatever is abundant at the farmer's market or on sale at the grocery store.

As I was cruising the aisles the other day at our local grocer, I came across some 1.5 pound bags of small roasting potatoes for $.50 a bag! They are great - a combo of little waxy golden and red potatoes with a few red fleshed ones in the mix! They made a beautiful addition to my curry, I tell ya!

As with all my recipes, you can take the general idea and make it yours. If there are ingredients that you want to use that are not included, do it! You can swap veggies out*, just make sure that you take into consideration their cooking times.

If you're looking for authentic curry, this one's not for you. If you're looking for a simple curry dish that is easy to prepare and makes a perfect light plant based meal, then keep reading!

 

Simple Curry Bowl

 

1 c basmati rice, prepared according to package directions**

1 15 oz can coconut milk

1 T coconut oil (omit for oil free)

1/2 large onion

1 lg bell pepper, red or green or combo

1 clove garlic, minced

1/2 t grated ginger

1-2 t curry powder or paste, red or green, whatever you have on hand

1 c vegetable stock or water

1/2 lb potatoes

2-3 large handfuls of baby spinach

1/4 c chopped cilantro

salt and pepper and red pepper flakes to taste

 

Cut onions, peppers, and potatoes into bite sized pieces. In a large heavy bottomed pot, simmer potatoes in stock or water. When tender but still a bit firm, drain potatoes and set aside.

 

Add coconut oil to bottom of pot (use some stock or water if oil free). Add onions, peppers, garlic, and ginger. Sauté till onions are translucent. Add curry powder and stir through. Add coconut milk and put the potatoes back into pot. Throw the spinach on top, give it a stir, and simmer till spinach is wilted and everything is heated through. Season to taste.

 

Place a scoop of rice into a bowl and ladle your curry mixture over top. Serve with red pepper flakes and cilantro as a garnish. Enjoy!!

 

*great additions/substitutions: cauliflower, carrots, green peas, squash, kale, broccoli

**can use regular white rice, brown rice, brown basmati, texmati, etc. Can also use quinoa or other grain.