Vibrant Plant Power Curry Bowl (One-Pot, 25 Minutes)

This gorgeous curry bowl has become my go-to weeknight dinner when I want something deeply satisfying but completely plant-based. Last month, I was experimenting with different curry spice blends and stumbled upon this magical combination that creates the most incredible golden sauce. The best part? Everything comes together in one pot, so cleanup is a breeze and you can have this beautiful, nourishing meal on the table in just 25 minutes.

Ingredients

• 2 tablespoons avocado oil
• 1 large yellow onion, diced (about 1 cup)
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 1 can (14 oz) full-fat coconut milk
• 1 cup vegetable broth (recommend Bonafide brand)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup snap peas, trimmed
• 1 medium carrot, julienned
• 1 cup cooked quinoa
• 1 teaspoon coconut sugar
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh lime juice
• 1/4 cup fresh cilantro, chopped
• Lime wedges for serving

Instructions

1. Heat the oil: In a large pot or Dutch oven, warm the avocado oil over medium heat until shimmering, about 1 minute.
2. Build the aromatics: Add the diced onion and cook for 3-4 minutes until softening. Add garlic and ginger, cooking for another 30 seconds until fragrant.
3. Create the curry base: Stir in the red curry paste and cook for 1 minute, allowing it to bloom and become fragrant.
4. Add liquids: Pour in the coconut milk and vegetable broth, whisking to combine smoothly. Add coconut sugar, salt, and pepper.
5. Add vegetables: Bring to a gentle simmer, then add bell peppers and carrots. Cook for 5-6 minutes until peppers start to soften.
6. Finish cooking: Add snap peas and cook for 2-3 minutes more until all vegetables are crisp-tender.
7. Final touches: Remove from heat and stir in lime juice. Taste and adjust seasonings as needed.
8. Serve: Divide cooked quinoa among 4 bowls, ladle curry over top, and garnish with fresh cilantro and lime wedges.

Tips

• For extra richness, use the thick cream from the top of a chilled coconut milk can
• Feel free to swap in other vegetables like broccoli, zucchini, or baby corn
• Make it spicier by adding a sliced jalapeño with the bell peppers
• Leftover curry keeps beautifully in the fridge for up to 4 days