Description
A flavorful vegan curry bowl that is Halal-friendly and packed with vegetables.
Ingredients
Scale
- 1 cup basmati rice
- 2 cups vegetable broth
- 1 can coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 cup spinach
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- Salt to taste
Instructions
- Rinse the basmati rice under cold water.
- In a pot, combine rice and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 15 minutes or until rice is cooked.
- In a large skillet, heat oil over medium heat.
- Add onion, garlic, and ginger. Sauté until fragrant.
- Add red bell pepper and zucchini. Cook for 5 minutes.
- Stir in curry powder, turmeric, and salt.
- Add coconut milk and spinach. Simmer for 10 minutes.
- Serve the curry over the rice.
Notes
- Adjust spices to your taste.
- You can add other vegetables as desired.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Vegan Halal Curry Bowl, Vegan Curry, Halal Dinner