Whether you're taking part in Veganuary or just looking for a delicious meat-free meal, Jessica Murnane's Easy Veggie Curry Bowls are big on flavour with minimal effort.
Easy Red Curry Veggie Bowls
Makes 3 - 4 servings
When you’re starting to change your diet, I think it’s important to have a couple of dishes you know you can make easily, so you don’t have to stress over dinner. This is one of those dishes for me – I probably make it at least once a week, typically on those nights when I have no idea what else to cook or I want use up veggies I have in the fridge. I usually have enough leftovers for lunch the next day.
Olive, grapeseed or coconut oil, or veggie stock for sautéing
A large onion, diced
2 garlic cloves, minced
2.5 cm piece of fresh ginger, peeled and minced
1 (400 g) tin full-fat coconut milk
3 tablespoons almond butter
1–2 tablespoons red curry paste (depending on how spicy you want it)
1 tablespoon tamari or coconut aminos
1 lime, halved
340–510 g cooked rice or quinoa
About 800 g of your favourite sautéed or steamed veggies
Heat a little glug of oil or a couple tablespoons of veggie stock in a large frying pan over medium heat. When the pan is hot, add the onion and sauté until the pieces are soft and translucent, about 5 minutes. Add the garlic and ginger and sauté for another minute, until the mixture is fragrant.
Add the coconut milk and stir. Add the almond butter, curry paste and tamari. You’ll need to use the back of the spoon to break up the nut butter and curry paste so it all mixes fully with the coconut milk. Squeeze in the juice from a lime half. If your curry paste already contains lime juice, you may not want more than this. If needed, squeeze in the other half of the lime.
Turn down the heat to low and simmer the curry for at least 5 minutes, or until it reaches your desired consistency. The longer you simmer, the thicker the sauce will become. Salt to taste before serving the curry over rice or quinoa, and veggies.