How do I ensure the coconut rice is perfectly cooked and fluffy?

To achieve fluffy coconut rice, combine brown jasmine rice with vegetable broth, water, coconut cream, and salt, bring to a boil, then cover and simmer for 35-40 minutes until all liquid is absorbed.

Can I adjust the spice level of the Garbanzo Bean & Lentil Curry?

Yes, the curry's spice level can be adjusted by increasing or decreasing the 1/2 teaspoon of crushed red pepper flakes to suit your preference.

What kind of lentils are best for this curry, and can I substitute them?

This recipe specifically calls for dried red lentils, which cook down to a creamy consistency. While other lentils could be used, red lentils are preferred for their texture in this dish.

How should I store leftover Crowd-Pleasing Curry Bowl components?

Store the coconut rice and curry separately in airtight containers in the refrigerator for up to 3-4 days. The cucumbers and mixed greens are best prepared fresh or stored separately for a day.

What is the purpose of the cucumber and mixed greens in this curry bowl?

The thinly sliced cucumbers, tossed in rice vinegar and sesame seeds, provide a tangy, refreshing crunch, while the mixed greens add a light, herbaceous contrast to the rich, warm curry.

6 years ago

Crowd-Pleasing Curry Bowl
[Vegan]

CC By: Cara Carin Cifelli

Author Bio

In this cookbook, each chapter focuses on a different base for your Buddha bowl, so... Read More

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A vibrant vegan Crowd-Pleasing Curry Bowl with creamy garbanzo and red lentil curry, fluffy coconut rice, fresh kale, thinly sliced quick-pickled cucumbers, and a sprinkle of cilantro garnish.

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Crowd-Pleasing Curry Bowl [Vegan]

Dairy Free

Vegan

There is so much umami flavor from the garbanzo bean and lentil curry, and it is perfectly balanced by the sweet, creamy coconut rice and the crunchy and bright cucumbers. You seriously won’t want to stop eating it! Also, if you are not in the mood to make the whole... Read More

Ingredients You Need for Crowd-Pleasing Curry Bowl [Vegan]

For the Coconut Rice:

2 cups (380 g) uncooked brown jasmine rice
1 cup (240 ml) vegetable broth
1 1/2 cups (355 ml) water
2 cups (475 ml) coconut cream
Big pinch of salt

For the Garbanzo Bean & Lentil Curry:

2 tablespoons (28 g) coconut oil or (30 ml) olive oil
1 large onion, diced
4 to 5 medium-sized carrots, peeled and chopped
Salt
3 to 4 cloves garlic, minced
1 1/2 teaspoon (3 g) grated (preferred) or minced fresh ginger
2 tablespoons (13 g) curry powder (Indian variety with turmeric)
1/2 teaspoon crushed red pepper flakes
2 cups (475 ml) vegetable broth
1 (15-oz [425-g]) can coconut cream
1 (28-oz [800-g]) can diced tomatoes
1 1/2 cups (338 g) dried red lentils
1 (15-oz [425-g]) can garbanzo beans
3 cups (201 g) loosely packed chopped kale
Freshly ground black pepper
1 English cucumber, thinly sliced
1/2 cup (120 ml) rice vinegar
1 teaspoon sesame seeds
Salt and freshly ground black pepper

For the Mixed Greens:

6 cups (338 g) mixed greens
2 tablespoons (30 ml) rice wine vinegar
2 tablespoons (30 ml) toasted sesame oil
Garnishes
Fresh cilantro
Crushed red pepper flakes

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How to Prepare Crowd-Pleasing Curry Bowl [Vegan]

For the Coconut Rice:

Make the rice: In a medium-sized saucepan, combine the rice, vegetable broth, water, coconut cream and salt. Bring to a boil, then cover and lower the heat to a simmer. Cook until all the liquid is evaporated, 35 to 40 minutes. Set aside.

For the Curry:

In a large soup pot, melt the coconut or olive oil over medium heat. Once hot, add the onion and carrots. Cook for 3 to 5 minutes and season generously with salt. Add the garlic, ginger, curry powder and red pepper flakes. Cook, stirring well, for another minute, then add the vegetable broth, coconut cream, diced tomatoes and lentils. Bring to a boil, then cover and lower the heat to a simmer. Cook for 12 to 15 minutes, or until the lentils are cooked through. Add the garbanzo beans and kale and season generously with salt and black pepper. Taste and see whether you want to adjust the flavors.

For the Cucumbers:

While the rice and curry cook, make the cucumbers.
In a bowl, combine the sliced cucumber with the vinegar, sesame seeds and salt and black pepper to taste and stir well. Set aside.

For the Mixed Greens:

Then make the mixed greens:
Combine the mixed greens in a bowl with the vinegar and sesame oil, and toss well to evenly coat. Set aside.

To Assemble the Bowls:

To build your bowls, divide the rice equally among 6 serving bowls and top with a big scoop of the curry, then the cucumbers and mixed greens. Garnish with cilantro and red pepper flakes and serve.