Roasted Carrot & Almond Curry Bowl
INGREDIENTS
Protein for the Curry Bowl
- 2 Roasted Carrot & Almond Tikka Patties
For the Tomato Curry
- 3 Roma Tomatoes Chopped
- 1/2 Chopped Red Onions
- 4 Cloves of Garlic Chopped
- 1/2 ginger chopped
- 1 Cup Vegetable Broth
- 1 Teaspoon Chopped Ginger
- 1 Teaspoon Curry Powder
- 1 Tablespoon Extra Virgin Olive Oil
- Salt to taste
For the Herbed Rice
- 1 cup of Basmati or long grained rice of choice
- 2 cups of water
- 1 bunch cilantro chopped
- Salt to taste
Garnish
- Mint leaves
DIRECTIONS
For the Protein:
- Cook the Carrot & Almond Tikka patty on skillet on medium heat 7 minutes each side.
For the Curry:
- Sautee onion, garlic, ginger in olive oil on a heavy bottomed pan on medium heat.
- Add tomatoes and cook till soft.
- Add curry powder and roast till fragrant.
- Add the vegetable broth and simmer for 5-7 minutes.
- Blend in a blender till smooth.
For the Rice:
- Add the rice, water and salt. Cook till done.
- Add chopped cilantro and toss rice gently.
Assemble:
- In bowl, add rice. Layer with curry and the patties. Garnish with fresh mint leaves.
COOKING TIME:
- Prep time: 5 minutes
- Cooking time: 20 minutes
- Total time: 25 minutes
