20 Min Vegan Curry Rice bowl is a healthy, satisfying lunch or dinner that is packed with flavor and nutrition. Skip the meat and opt for this fun and effortless vegan meal in a bowl. Creamy coconut milk and aromatic spices give an authentic flavor and delicious smell. With warming flavors and a bowl full of vegetables, you’ll want to make this your new favorite go to meal.
I had a beautiful harvest this morning from my garden that left me with three small Chinese eggplants. I will admit I have not been giving my garden the attention it deserves. With my small back to Eden set up, it doesn’t require much attention anyway. The mulch keeps the soil cool in this Florida heat, and my garden has produced a decent amount for an amateur like me! What’s better than direct farm to fork? I had to use these beauties in my lunch!
My Mom went through this curry loving phase when I was in High School and it would send me right over the edge. I would get extra dramatic and complain of a headache due to the smell, the windows had to be opened (even in the dead of winter), and I swore off curry. Here I am, years later, writing a 20 Min Vegan Curry Rice Bowl recipe for everyone to enjoy.
Trust me when I say I get it, there just isn’t enough time in the day to take care of your own self. I am guilty of reheating my cold coffee in the morning. Why is it cold? Every kid is clothed, ready for the day, and I am still in my sweatpants, hiding in my kitchen, reheating my forgotten about coffee. So taking time out of the busy afternoon to not only cook, but eat, too?! That’s a far stretch.
With chickpeas, eggplant, bell pepper, and broccoli, this 20 Min Vegan Curry Rice Bowl is absolutely loaded with vital nutrition to get you through the day. This bowl provides an outstanding array of vitamins and minerals, like fiber, zinc, copper, magnese, selenium, folate, Vit K, vit C, and B6. This is just to name a few!
How to make 2o Minute Vegan Curry Rice Bowl?
- This recipe could not get any more simple! First, you want to prep your work space. Wash all those vegetables, grab your cutting board and a your favorite knife. Chop the vegetables into bite sized pieces, and throw them into a bowl.
- Next, heat a pan on medium heat, because we want to toast the aromatic spices! Trust me, this step is worth the two minutes it takes. Toasting the spices will deepen the flavor and add a warmth that is so amazingly yummy!
- Lastly, add the veggies to the pan with the aromatic spices, and cook for a few minutes until you reach your desired texture. Personally, I love when my vegetables still have a crunch to them, and it makes the leftovers yummy too. No one likes soggy, mushy vegetables.
Easy, right? Serve over your favorite rice, quinoa, orzo… whatever!! This 20 Min Vegan Curry Bowl is not only easy, but it’s so satisfying knowing that all the ingredients are real foods!
Other quick and easy Backyard Bohemian recipes:
20 Min Vegan Curry Rice Bowl
20 Min Vegan Curry Rice bowl is a healthy, satisfying lunch or dinner that is packed with flavor and nutrition. Skip the meat and opt for this fun and effortless vegan meal in a bowl. Creamy coconut milk and aromatic spices give an authentic flavor and delicious smell. With warming flavors and a bowl full of vegetables, you'll want to make this your new favorite go to meal.
- 1 onion
- 2 cups chopped eggplant
- 1 bell pepper
- 1 crown broccoli
- 1 can chickpeas
- 1 tsp onion powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp tumeric
- 1/4 tsp white pepper
- pinch saffron
- 3/4 cup coconut milk
- 1 cup cook rice
Chop all the vegetables and throw together in a bowl. Combine all the spices in a small jar and mix well. Heat a ceramic pan to medium heat. When the pan is hot, add spices to the pan, and toast for about two minutes, or until the spices are slightly darker. Watch over the pan and continue to stir, the spices can easily burn.
Add all the vegetables to the pan, and toss until all everything is evenly coated. Add coconut milk to pan, and let cook for 10 minutes.
Serve over rice or quinoa, and enjoy!