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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