This beautiful buddha bowl here is filled with delicious beet and cauliflower curry. The color is so vibrant and inviting that leaves you wanting for more.
Coconut Oil, 1 tsp
Red Onion, 1 (chopped into cubes)
Beetroot, 2 (chopped into cubes)
Carrot, 1 (chopped into cubes)
Small Cauliflower, 1/2 (cut into florets)
Coconut Milk, 400 ml
Chickpeas, 1 can
Mild Curry Powder, 2 tsp
Cumin Seeds, 1 tsp
Ginger, 1 knob ( about 1 cm in length)
Cinnamon Stick, 1
Salt & Pepper, to taste
In a saucepan, warm up the oil and fry the onions together with the beetroot.
Add the remaining vegetables and spices and braise for about 2 minutes.
Add the liquid ingredients and let everything simmer for about 10 - 15 minutes until the vegetables are cooked through.
Serve in your coconut bowls with your favourite grains and enjoy!
Marlena is a recipe creator and food photographer based in Berlin. She describes herself as a rainbow food stylist. All her recipes are vibrant and inviting which inspires people to eat healthier plant-based meals.
For more nourishing and plant-based recipes, check out our cookbook ‘Vegan Bowls’. We have carefully selected some of our favourite healthy recipes for every meal of the day – refreshing breakfast bowls, tasty snacks, wholesome vegan dinners, and guilt-free desserts that you can prepare in your own kitchen!
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