Quick Vegetable Curry Bowls
Quick Vegetable Curry Bowls
Ingredients
For the Curry
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons curry powder
- 14.5 ounces canned diced tomatoes, undrained
- 13.5 ounces full-fat coconut milk
- 1/2 cup vegetable broth
- 2 carrots, peeled and sliced into 1/4-inch rounds
- 1 red bell pepper, seeded and diced
- 15 ounces canned chickpeas, rinsed and drained
- 1 cup frozen peas
- 5 ounces fresh spinach
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Serving
- 1 1/2 cups basmati rice, uncooked
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 lime, cut into wedges, for serving
Instructions
- 1
Cook the basmati rice according to package directions. Typically, combine 1 1/2 cups rice with 3 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed. Let stand, covered, for 5 minutes, then fluff with a fork.
⏱️ 25 min
- 2
While the rice cooks, heat olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened, about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced garlic and grated fresh ginger to the pot. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min
- 4
Stir in the curry powder and cook for another 30 seconds, stirring constantly, to toast the spices.
⏱️ 1 min
- 5
Pour in the undrained diced tomatoes, full-fat coconut milk, and vegetable broth. Add the sliced carrots and diced red bell pepper. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 6
Reduce the heat to medium-low, cover, and simmer for 10-12 minutes, or until the carrots are tender-crisp.
⏱️ 12 min
- 7
Stir in the rinsed and drained chickpeas and frozen peas. Continue to simmer for 3-5 minutes, or until the peas are heated through.
⏱️ 5 min
- 8
Add the fresh spinach to the pot, stirring until it wilts into the curry, about 2-3 minutes. Season with kosher salt and black pepper to taste.
⏱️ 3 min - 9
Serve the vegetable curry hot over the cooked basmati rice. Garnish each bowl with chopped fresh cilantro and a lime wedge.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Vegetable Curry Bowls
Ingredients
For the Curry
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons curry powder
- 14.5 ounces canned diced tomatoes, undrained
- 13.5 ounces full-fat coconut milk
- 1/2 cup vegetable broth
- 2 carrots, peeled and sliced into 1/4-inch rounds
- 1 red bell pepper, seeded and diced
- 15 ounces canned chickpeas, rinsed and drained
- 1 cup frozen peas
- 5 ounces fresh spinach
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Serving
- 1 1/2 cups basmati rice, uncooked
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 lime, cut into wedges, for serving
Instructions
- 1
Cook the basmati rice according to package directions. Typically, combine 1 1/2 cups rice with 3 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed. Let stand, covered, for 5 minutes, then fluff with a fork.
⏱️ 25 min - 2
While the rice cooks, heat olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened, about 5-7 minutes.
⏱️ 7 min - 3
Add the minced garlic and grated fresh ginger to the pot. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min - 4
Stir in the curry powder and cook for another 30 seconds, stirring constantly, to toast the spices.
⏱️ 1 min - 5
Pour in the undrained diced tomatoes, full-fat coconut milk, and vegetable broth. Add the sliced carrots and diced red bell pepper. Bring the mixture to a gentle simmer.
⏱️ 5 min - 6
Reduce the heat to medium-low, cover, and simmer for 10-12 minutes, or until the carrots are tender-crisp.
⏱️ 12 min - 7
Stir in the rinsed and drained chickpeas and frozen peas. Continue to simmer for 3-5 minutes, or until the peas are heated through.
⏱️ 5 min - 8
Add the fresh spinach to the pot, stirring until it wilts into the curry, about 2-3 minutes. Season with kosher salt and black pepper to taste.
⏱️ 3 min - 9
Serve the vegetable curry hot over the cooked basmati rice. Garnish each bowl with chopped fresh cilantro and a lime wedge.
⏱️ 2 min