Vegetable Curry Bowl

This Vegetable Curry Bowl is a vibrant, comforting dish that combines a medley of fresh vegetables simmered in a fragrant coconut curry sauce. Served over fluffy quinoa, it’s both nutritious and satisfying, perfect for a wholesome meal.

Ingredients

• Quinoa - 1 cup
• Coconut milk - 1 cup
• Vegetable broth - 1 cup
• Carrot - 1 medium, diced
• Bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Spinach - 2 cups, fresh
• Red onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 inch piece, grated
• Curry powder - 2 tablespoons
• Olive oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. Rinse the quinoa under cold water and then cook it according to package instructions using vegetable broth instead of water for added flavor.
2. In a large skillet, heat olive oil over medium heat. Add chopped red onion, minced garlic, and grated ginger, sautéing until the onion is translucent.
3. Add diced carrot, bell pepper, and zucchini to the skillet, cooking for about 5 minutes until they start to soften.
4. Stir in the curry powder, mixing well, and then pour in the coconut milk. Bring to a gentle simmer.
5. Add the fresh spinach to the skillet and cook until wilted, about 2 minutes. Season with salt and black pepper to taste.
6. Once the quinoa is cooked, fluff it with a fork and divide it into two bowls. Top each bowl with the vegetable curry mixture.
7. Garnish with fresh cilantro before serving.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 60 g
• Fiber: 10 g
• Sugar: 4 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 7 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from the variety of vegetables.
• High in fiber, promoting digestive health.

Tags