Fine Lines

Volume 1, Issue 2

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Page 14 of 15 15 Serves 2 These easy curry bowls are gluten-, dairy-, and sugar-free, and packed with antioxidant-rich vegetables. 1 tablespoon coconut oil 1 1/2 teaspoons yellow curry powder 1 teaspoon fresh grated ginger 1/4–1/2 teaspoon red pepper flakes 1/2 yellow onion, thinly sliced 1 red bell pepper, thinly sliced 2 cups chopped sweet potatoes 1 14-ounce can light coconut milk 1 cup vegetable broth 2–3 tablespoons yellow curry paste 1 teaspoon soy sauce 1 14-ounce can chickpeas, drained and rinsed Juice of 1 lime Cooked brown rice, for serving Chopped cilantro, optional In a large sauce pan, heat the oil over medium heat. Add the curry powder, ginger, and red pepper flakes; toast until fragrant, about 1 minute. Add the onion and cook until translucent, but not browned, about 5 minutes. Add the bell pepper and sweet potatoes, then add the coconut milk, vegetable broth, and curry paste. Simmer over medium-low heat until sweet potatoes are tender, about 25 minutes. Stir in the soy sauce and chickpeas. Simmer an additional 5 minutes. Stir in the lime juice, season to taste, and serve over cooked rice. Garnish with cilantro. Yellow Curry Bowls

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