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 bowl, the curry is absolutely delicious on its own. Reprinted with permission from Vegan Buddha Bowls by Cara Carin Cifelli, Page Street Publishing Co. 2020. Photo credit: Jackie Sobon

Crowd-Pleasing Curry Bowl [Vegan]

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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


For the Coconut Rice:

  1. 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:

  1. 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:

  1. While the rice and curry cook, make the cucumbers.
  2. 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:

  1. Then make the mixed greens:
  2. 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:

  1. 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.


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