Vibrant Curry Bowls

Ingredients

• Lime wedges (to garnish)
• Fresh cilantro (to garnish)
• Cooked rice or quinoa (4 cups)
• Protein of your choice (chicken, tofu, shrimp, etc.) (1 pound, cooked)
• Zucchini (1, sliced)
• Bell peppers (2, diced)
• Carrots (2, sliced)
• Vegetable broth (2 cups)
• Coconut milk (1 can (14 oz))
• Cayenne pepper (1/2 teaspoon)
• Coriander (1 teaspoon)
• Cumin (1 teaspoon)
• Turmeric (1 teaspoon)
• Curry powder (2 tablespoons)
• Ginger (1 tablespoon, grated)
• Garlic (3 cloves, minced)
• Onion (1, diced)
• Vegetable oil (2 tablespoons)

Instructions

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the diced onion to the pan and sauté until it's softened and translucent, which should take about 5 minutes.
3. Stir in the minced garlic and grated ginger, and sauté for another 2 minutes until the aroma of the garlic and ginger begins to release.
4. Add in the curry powder, turmeric, cumin, coriander, and cayenne pepper. Stir well to ensure the onions are thoroughly coated with the spices.
5. Pour in the coconut milk and vegetable broth, stirring to combine everything. Bring the mixture to a simmer.
6. Add the sliced carrots, diced bell peppers, and sliced zucchini to the pan. Allow the mixture to simmer for about 10-15 minutes, or until the vegetables are tender.
7. Stir in the cooked protein of your choice and let it simmer for an additional 5 minutes until everything is heated through.
8. To serve, divide the cooked rice or quinoa among four bowls. Ladle the curry mixture over the rice or quinoa.
9. Garnish with fresh cilantro and lime wedges for squeezing over the curry bowls. Enjoy your Vibrant Curry Bowl warm!