Curry Bowl

April 3, 2019


~1 cup rice

~1 can garbanzo beans

~3 full length carrots

~1 avocado

~chives + cilantro

~1 can diced tomato

~1-2 cups frozen peas

~1 onion

~3-4 TBS curry powder

~lemon (optional)

~ 1 can coconut milk (full fat)


Cook the rice--> 2 cups water to 1 cup rice.


Chop up the onion + carrots. Steam in pan until tender. Remove water and add peas, coconut milk, curry powder, tomatoes and herbs. Cook for 5 minutes.


Drain + rinse a can of garbanzo beans. Heat on the stove with a pinch of salt + pepper.


Plate as desired either pouring the mixture over the rice or eating it side by side. Top with fresh avocado and a squeeze of lemon juice.


Enjoy :)



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