Roasted Vegetable Curry Bowl
Serves
4
Prep Time
10 minutes
Cook Time
28 minutes
Ingredients
For the vegetables:
1 small butternut or acorn squash
1 large onion
4 carrots
1 small head or ½ large (350 g) cauliflower
2 tbsp mild curry powder
1 tsp ground cumin
½ tsp ground coriander
1 tbsp maple syrup
2 tbsp avocado oil
2 garlic cloves, crushed
1 small butternut or acorn squash
1 large onion
4 carrots
1 small head or ½ large (350 g) cauliflower
2 tbsp mild curry powder
1 tsp ground cumin
½ tsp ground coriander
1 tbsp maple syrup
2 tbsp avocado oil
2 garlic cloves, crushed
For the mung dahl:
1 cup (200 g) mung dahl lentils (or sub red lentils)
3 cups (750 ml) water
2 tsp mild curry
¼ tsp ground coriander
½ tsp ground cumin
1 tbsp maple syrup
14 oz (400 ml) can light coconut milk
1 tsp fresh ginger, grated
2 cloves garlic, crushed
1 cup (200 g) mung dahl lentils (or sub red lentils)
3 cups (750 ml) water
2 tsp mild curry
¼ tsp ground coriander
½ tsp ground cumin
1 tbsp maple syrup
14 oz (400 ml) can light coconut milk
1 tsp fresh ginger, grated
2 cloves garlic, crushed
For the toppings:
1 cup cultured/fermented vegetables (e.g. sauerkraut)
chopped coriander
1 cup cultured/fermented vegetables (e.g. sauerkraut)
chopped coriander
Nutrition
(Per Serving)
Calories
437
Fats
13 g
Protein
16 g
Carbs
65 g
Instructions
- Preheat oven to 400°F (200°C). Line 2 baking sheets with parchment paper.
- Slice squash in half and scoop out seeds. Cut into thin slices, leaving skin on.
- Cut cauliflower, onions, and carrots into large chunky pieces of equal size to cook evenly.
- Place vegetables into large bowl and toss with avocado oil. Sprinkle dried spices, pinch of salt and pepper, maple syrup, and crushed garlic. Stir well to combine and arrange vegetables in single layer on baking sheets. Place trays into oven and cook for 25 to 30 minutes, until vegetables have softened and edges are slightly browned.
- While vegetables cook, place mung dahl in saucepan with 3 cups of water. Bring to a boil and add pinch of salt and pepper. Cover saucepan with lid and reduce heat to medium-low. Simmer gently for 15 minutes.
- After 15 minutes, remove lid and stir lentils. Add garlic, fresh ginger, maple syrup, canned coconut milk, and spices. Stir well to combine and keep simmering, uncovered, until mixture thickens and dahl is soft.
- To assemble, divide roasted vegetables between four bowls. Place creamy dahl next to vegetables and garnish with fresh coriander and cultured/fermented vegetables. Serve immediately.