Curry Bowl

Curry bowl

Although I cook almost every single day my meals aren’t always perfect looking creations which take hours to cook and even more time to style! In fact normally I try not to spend more than 30 minutes preparing lunch. I try to eat a balanced meal every day so I put the following on my plate. A portion of wholemeal cereal (brown rice, pasta, cous cous…), a portion of protein (beans, nuts, tofu, tempeh, seitan…) and as many vegetables as possible. Big bowls like this are quite a typical lunch for me.

Curry bowl

I used farro (also called emmer wheat) in this bowl, just because I found it in a shop so thought I´d try it but if you can’t find it or can´t eat gluten just change it for another wholemeal cereal. – Brown rice would work well.

I also used mild curry powder because I´m a mild curry kind of person but if you´re into something a bit sronger just use a stronger curry powder.

What do you eat on a normal day?

Curry Bowl

Preparation Time: 10 minutes (+ soaking time)          Servings: 2 people                           Cooking Time:        15 minutes                                                                                                     Total:                         25 minutes

Ingredients:

2 carrots

1/3 head of broccoli

50g farro

300g cooked chickpeas

1/2 onion

1 tbsp curry powder

1 clove garlic

50g raw cashew nuts

1 tbsp sesame seeds

1 tbsp extra virgin olive oil

salt

1.Soak the cashews in water for at least 2 hours.

2. Put two saucepans filled with water on the stove to boil. Peel the carrots and cut the broccoli into florets. Once the water is boiling add the farro to one saucepan and cook for 10 minutes (or according to instructions on packet). I put a steamer over the other saucepan and steamed the broccoli and carrots. If you don’t have a steamer you can boil them. Cook for 10 – 15 minutes until tender but not soggy.

3. Chop the onion and garlic quite small and stir fry in the olive oil with a pinch of salt and the tablespoon of curry powder for about 10 minutes. At this point take half the curry mixture out of the pan and set aside. Drain and rinse the chickpeas then add to the pan with the curry mixture (the half you didn’t set aside), stir well for 2-3 minutes until the chickpeas have absorbed the flavour of the curry.

4. Drain and rinse the cashews. Put in a bowl and add the curried onions and garlic you set aside earlier. Blend with a hand blender until smooth you may need to add a little water (about 30ml), be careful not to add too much. Taste to see if you need to add more salt.

5. Now set up your bowl. A mound of vegetables, a mound of cereal, a mound of curried chickpeas. Put the curry sauce in the middle and sprinkle with sesame seeds.

 

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