Curry Bowl Recipe
Make Curry Bowl Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base & Grains
Curry (vegetable & protein)
Toppings & Garnish
Method
Base & Grains
- 1
Rinse and cook rice
Rinse 1.5 cups basmati rice under cold running water until the water runs clear to remove excess starch. Drain. In a medium saucepan combine rinsed rice, 2.5 cups water, 1 tsp kosher salt and 1 tbs vegetable oil. Bring to a boil over high heat, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.
Curry (vegetable & protein)
- 2
Prepare aromatics and vegetables
Peel and finely chop the yellow onion to measure 1 cup. Mince 3 garlic cloves and grate 1 tablespoon fresh ginger. Peel and slice 1 carrot into 1/4-inch rounds (about 1 cup). Core and slice 1 red bell pepper into strips (about 1 cup). Cut cauliflower into bite-sized florets to make about 2 cups.
- 3
Sauté aromatics
Heat 2 tablespoons vegetable oil in a large skillet or Dutch oven over medium heat. Add chopped onion and a pinch of salt; cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add minced garlic and grated ginger and cook 30–45 seconds until fragrant.
- 4
Toast spices
Add 2 teaspoons curry powder, 1 teaspoon ground turmeric, 1 teaspoon ground cumin, 1 teaspoon paprika and 1/2 teaspoon garam masala to the pan. Stir constantly for 30–60 seconds to bloom the spices and release aroma, being careful not to burn them.
- 5
Cook vegetables
Add the sliced carrot, red bell pepper and cauliflower florets to the pan. Stir to coat with the spiced onion mixture and cook for 4–6 minutes until vegetables begin to soften.
- 6
Build the sauce
Stir in 2 tablespoons tomato paste and cook 1 minute. Add 1 cup vegetable stock and a 14 oz can of coconut milk; scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
- 7
Add protein and finish simmer
Add 1 cup drained canned chickpeas to the simmering sauce. Season with 1 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon brown sugar or maple syrup. Simmer gently, uncovered, for 8–10 minutes until the sauce thickens slightly and vegetables are tender but not mushy.
- 8
Brighten and finish
Stir in 1 tablespoon lime juice and 1/4 cup chopped fresh cilantro (optional). Taste and adjust seasoning with more salt, lime, or a pinch of sugar if needed.
Toppings & Garnish
- 9
Prepare toppings
While the curry simmers, toast 1/4 cup cashews or peanuts in a dry skillet over medium heat for 2–3 minutes, shaking frequently, until fragrant and lightly browned. Cut 2 lime wedges. If using yogurt, stir it smooth in a small bowl. Keep red chili flakes handy for extra heat.
- 10
Assemble bowls
Divide the cooked basmati rice between 4 bowls. Spoon generous portions of the vegetable-chickpea curry over the rice. Dollop about 2 tablespoons of plain yogurt or coconut yogurt on each bowl, sprinkle toasted nuts and a pinch of red chili flakes if desired. Garnish with additional cilantro and serve with a lime wedge.