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!