30 july/august 2018
expertadvice
FEED YOUR FACE
These easy curry bowls are gluten-,
dairy-, and sugar-free, and packed
with antioxidant-rich vegetables.
1 tablespoon coconut oil
1 1/2 teaspoons yellow curry powder
1 teaspoon fresh grated ginger
1/4–1/2 teaspoon red pepper flakes
1/2 yellow onion, thinly sliced
1 red bell pepper, thinly sliced
2 cups chopped sweet potatoes
1 14-ounce can light coconut milk
1 cup vegetable broth
2–3 tablespoons yellow curry paste
1 teaspoon soy sauce
1 14-ounce can chickpeas, drained and rinsed
Juice of 1 lime
Cooked brown rice, for serving
Chopped cilantro, optional
In a large sauce pan, heat the oil over medium heat.
Add the curry powder, ginger, and red pepper flakes;
toast until fragrant, about 1 minute.
Add the onion and cook until translucent, but not
browned, about 5 minutes.
Add the bell pepper and sweet potatoes, then add
the coconut milk, vegetable broth, and curry paste.
Simmer over medium-low heat until sweet potatoes
are tender, about 25 minutes.
Stir in the soy sauce and chickpeas. Simmer an
additional 5 minutes.
Stir in the lime juice, season to taste, and serve over
cooked rice. Garnish with cilantro.
Yellow Curry Bowls
Serves
2
