Comforting Vegan Curry Bowls to Keep You Warm this Winter

A bowl of warm soup or curry is the ultimate comfort food to enjoy during winter. You can add some lentils, kidney beans, veggies, spinach, fresh herbs to make a hearty stew. You can make a big batch of curry and store it for later.

You can serve curry with healthy brown rice recipes or flatbreads. To increase on the brown rice benefits, soak the brown rice before cooking. Looking for some comforting curry recipes? Check out these recipes:

Lentil Cauliflower Curry

Start with cooking red lentils. Sauté some ginger and grated fresh garlic in olive oil. Add one chopped red onion and allow it to caramelize. Add coriander, cumin, paprika powder, salt and pepper to taste. Now, add chopped cauliflower florets. Add 200 ml of coconut milk and let it simmer for 20 minutes on low heat. Add some baby spinach just before turning off the heat. Garnish with some fresh coriander leaves and serve hot with healthy brown rice recipes. Use Daawat, the best basmati brown rice brand in India. You can serve this curry with sprouted brown rice for increased brown rice benefits.

Thai Red Curry

Start with chopping some winter vegetables like beans, mushroom, broccoli, and baby corn. Sauté some garlic and ginger in olive oil. Add onions and sauté until browned. Add all the assorted veggies.

In a food processor, blitz coriander, red chilies, lemongrass, kaffir lime, galangal and ginger. Add the curry paste and coconut milk. Set it to a gentle simmer. Serve hot with brown basmati rice.

Moroccan Preserved Lemon Curry

Start with sautéing ginger, garlic, and onions in coconut oil. Add a bay leaf, chopped green chilies, coriander powder, curry powder, and sweet paprika. Add preserved lemons and chopped parsley.  Add chopped zucchini, salt, pepper to taste and pour in 200 ml of coconut milk. Add 200 ml of vegetable stock and let it simmer on low heat for 25-30 minutes. Add in 300 gm of cooked chickpeas and cook for another 15 minutes. Stir in some arugula leaves. Finish the curry with fresh cilantro leaves and a splash of lemon juice. Serve it with brown rice pilaf.

Winter Veg Curry

In a pan, sauté fennel seeds, bay leaf, green chili, cumin, turmeric, and curry leaves. Add chopped zucchini, broccoli, peas, sweet potatoes, and coconut milk. Cook in gentle heat for 30 minutes. Finish with some crispy curry leaves. This curry is best served with basmati rice, fresh flatbreads.

These curry bowls are best served hot but you can easily refrigerate it in airtight containers.

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