Curry Bowl

Level: Medium

Servings: 4

Total Time: 45 MINS

Active Time: 20 MINS

A delicious and hearty bowl recipe that packs a punch. We use Adda Veggie Indian Masala Blend to make the patties to give them some nice heat and because they pair nicely with the cashew coconut curry cream sauce. To make this recipe keto, just sub in cauliflower rice!

 

Ingredients:

  • Patties

    • 1 package Indian Masala Blend

    • 2 cups riced broccoli (or riced cauliflower)

    • 2 tablespoons coconut oil

  • 1 cup rice, cooked (or sub in cauliflower rice)

  • ½ cup coconut oil, divided in half

  • 1 bunch lacinato kale, or other leafy green

  • 1 carrot, peeled and shredded

  • Pickled cauliflower (optional)

    • About 10 florets cauliflower

    • ¼ cup white vinegar (or rice vinegar)

    • ¼ cup water

    • 1 teaspoon salt

    • 1 teaspoon coconut sugar

  • ½ cup cashew coconut curry cream (see recipe below)

Instructions:

  1. First, pickle the cauliflower florets. Heat vinegar, water, salt and coconut sugar in a saucepan until it reaches a boil. Pour over cauliflower florets, submerging them fully in the brine. Allow to cool to room temperature, then transfer to refrigerator until chilled. 

  2. Prepare cashew coconut curry cream (see recipe below).

  3. Prepare Adda Veggie with riced broccoli (or cauliflower), rolling into 1-inch balls. Pan fry balls in ¼ cup coconut oil until crispy.

  4. Heat remaining ¼ cup coconut oil on high heat, and just as it begins to smoke, add kale. Toss to wilt and coat with the oil. Once the kale starts to get browned at the edges, add salt to pan and stir to combine.

  5. Assemble the bowl: place a scoop of rice in the bottom and top with Adda Veggie balls, shredded carrot, kale, and pickled cauliflower. Pour cashew coconut curry sauce liberally over the top and serve.

 
 

Cashew Coconut Curry Cream

  • 1 cup raw cashews

  • 1 can (13.5 oz) coconut milk

  • 2 tablespoons coconut palm sugar

  • 1 tablespoon turmeric powder

  • 2 teaspoons curry powder 

  • 1-inch piece ginger

  • Juice of ½ lime

  • 1 teaspoon salt

Instructions:

Blend in a high speed blender about 1 minute until smooth. (If not using a high speed blender, soak cashews for at least 2 hours).

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