Vegan Red Pepper Curry Bowl

thevegan8.com

Koala Bear

2 red bell peppers (465g)

4 cups (325g) broccoli florets (I like to use frozen, makes them more moist)

subheading: FOR THE RICE:

1 cup jasmine white rice

1 ½ cups water

¼ teaspoon fine sea salt

subheading: FOR THE VEGGIES:

5 tablespoons water

¾ cup (87g) finely chopped white or yellow onion

3 large garlic cloves, minced (10g)

¼ teaspoon salt

⅛ teaspoon black pepper

1 ½ to 2 teaspoons yellow curry spice (I use my homemade blend)

½ cup (120g) cashew milk (if you are allergic to nuts, then use soy milk or "lite" coconut milk, but choose a creamy one for best results)

1 tablespoon (15g) lemon juice (plus more for serving)

½ teaspoon fine sea salt (to be added later with the sauce in the blender)

Optional: Feel free to add chickpeas or tofu if you want an extra boost of protein

subheading: NOTE:

Regarding the curry powder, different brands have varying levels of heat, so you may need to increase your curry powder and add a pinch of cayenne for a spicy kick. You can easily adjust it after blending the sauce.

Directions at thevegan8.com

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