Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 4 people
Estimated cost per serve is 4.71 dollar
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
For the curry
- 190grams red lentils, dried
- 3/4 cup coconut milk
- 2 cloves garlic, peeled and minced
- 2teaspoons curry powder
- 1/2teaspoons cumin
- 1teaspoons honey
- 1 medium lime, juiced
- 2teaspoons olive oil
- 1 head cauliflower, chopped into florets
- 1 large zucchini, chopped into chunks
- 1 large red capsicum, sliced
- 200grams kale, destalked and sliced
- 500grams wholegrain rice, ready cooked
- 2tablespoons coriander, fresh, chopped
Description
This warming and comforting buddha bowl is perfect for chillier days.
Method
Step 1 of 4
Pre-heat the oven to 180°C/160°C fan-forced. Add the cauliflower, zucchini and capsicum to a baking tray, drizzle with oil and roast for 25 minutes, stirring halfway through.
Step 2 of 4
Add 500ml of water to a large saucepan and bring to the boil. Add the lentils, reduce the heat to low and simmer 15 minutes until tender. Turn the heat off and stir in the spices, coconut milk and lime. Set aside, covered, to thicken and absorb.
Step 3 of 4
Add the kale to the baking tray of vegetables and cook for 5 more minutes. Cook the rice according to pack instructions and set aside.
Step 4 of 4
Assemble the bowls with rice, vegetables and curry separated into sections. Top with fresh coriander and serve.
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