Healthy and Delicious: Curry Vegetables Bowl Recipe

This curry vegetables bowl recipe is a delicious and healthy way to enjoy your veggies! The combination of spices gives this dish a warm and flavorful flavor, while the rice provides a nice and filling base. Not to mention, this recipe is incredibly easy to make and requires just a few simple ingredients.

Ingredients:

-1/2 onion -1 red bell pepper -1 carrots -1 cup cooked white rice -2 tablespoons olive oil -1 teaspoon curry powder -1/4 teaspoon salt -Freshly ground black pepper, to taste Instructions:

1. Start by chopping the onion and red bell pepper. Peel and slice the carrots into thin pieces. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper and cook until soft, about 4 minutes.

2. Add the carrots and cook for an additional 4 minutes, or until soft. Stir in the cooked white rice, curry powder, salt, and black pepper. Cook for another minute or two until everything is heated through. Serve warm and enjoy!

How to Make a Vegan Curry Vegetable Stew

This vegan curry vegetable stew is hearty, healthy, and delicious. It's perfect for a winter meal, but it can be enjoyed year-round.

Ingredients:

1 tablespoon olive oil 2 onions, chopped 3 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon paprika 4 cups vegetable broth 2 cups water 2 LARGE carrots, peeled and diced into 1-inch pieces 2 celery stalks, diced into 1-inch pieces 1 red bell pepper, diced into 1-inch pieces 1 green bell pepper, diced into 1-inch pieces 1 large potato, peeled and diced into 1-inch pieces 1 (15-ounce) can chickpeas, drained and rinsed 1 (14.5-ounce) can crushed tomatoes 3 tablespoons tomato paste 3 tablespoons nutritional yeast flakes 3 tablespoons mellow white miso paste 2 teaspoons smoked paprika 2 teaspoons dried oregano 2 teaspoons dried thyme* SEA SALT AND BLACK PEPPER TO TASTE Instructions:

    In a large pot or Dutch oven, heat the oil over medium heat. Add the onions and garlic and cook until the onions are translucent, about 5 minutes. Stir in the cumin, coriander, turmeric, paprika, broth, water, carrots, celery, bell peppers, potato, chickpeas, tomatoes with their juice, tomato paste,, nutritional yeast flakes miso paste , smoked paprika , oregano , and thyme . Season with salt and black pepper to taste. Bring to a simmer and cook until the vegetables are tender, about 30 minutes.            Serve hot. Leftovers can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months.  

A Healthy Curry Vegetable Dish that Tastes Great

This vegan and gluten-free dish is simple to make and loaded with healthy vegetables.

Ingredients:

1 tablespoon olive oil 1 onion, diced 1 red bell pepper, diced 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon garam masala 4 cloves garlic, minced 1 teaspoon fresh ginger, grated 3 cups vegetable broth 2 cups water 2 cups chopped cauliflower florets 2 cups chopped kale leaves 1 cup cooked chickpeas, drained and rinsed 1 cup diced tomatoes, canned or fresh 3 tablespoons freshly squeezed lemon juice 3 tablespoons tamari soy sauce or coconut aminos 1 teaspoon honey (optional) ½ teaspoon chili powder (optional) Sea salt and freshly ground black pepper to taste

Instructions:

Heat the oil in a large pot over medium heat. Add the onion, bell pepper, cumin, coriander, garam masala, garlic, ginger, and salt and pepper to taste. Sauté for 5 minutes until the vegetables are softened. Add the broth and water and bring to a boil. Then add the cauliflower and kale and cook for 3 minutes until the vegetables are tender. Stir in the chickpeas, tomatoes, lemon juice, soy sauce or coconut aminos, honey (if using), and chili powder (if using). Cook for 2 more minutes until heated through. Serve hot.