Curry Bowls

Ingredients

• Lime wedges (for serving)
• Fresh cilantro (for garnish)
• Cooked rice or quinoa (4 cups)
• Protein of your choice (chicken, tofu, shrimp, etc.) (2 cups, cooked)
• Zucchini (1, sliced)
• Bell peppers (2, diced)
• Carrots (2, sliced)
• Vegetable broth (1 cup)
• Coconut milk (1 can (400ml))
• 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 and cook until softened, about 5 minutes.
3. Add the minced garlic and grated ginger, and cook for another 2 minutes.
4. Add the curry powder, turmeric, cumin, coriander, and cayenne pepper. Stir well to coat the onions and spices.
5. Pour in the coconut milk and vegetable broth. Bring to a simmer.
6. Add the sliced carrots, diced bell peppers, and sliced zucchini. Cook for about 10 minutes, or until the vegetables are tender.
7. Stir in the cooked protein of your choice and cook for an additional 5 minutes to heat through.
8. To serve, divide the cooked rice or quinoa among bowls. Ladle the curry mixture over the rice/quinoa.
9. Garnish with fresh cilantro and serve with lime wedges for squeezing over the curry bowls.