Garam Masala-spiced vegetables with curry wasabi rice and honey cashew cream makes for a clean and healthful vegan dinner.
Color me cuckoo, but I’m still sucking face with winter produce in spite of the fact that it’s Spring. I know, I know…radishes, asparagus and fava beans are everything, but when I spy butternut squash, I can’t help but gawk like a smitten tween crushing on her history teacher. I had a hot internal debate about posting the recipe due to the fact that it’s kind of a winter carb sesh, but I just had to share it because it’s basically the best (vegan) meal I’ve had in a long time.
There’s so much going on in these bowls, I can barely describe it. Let’s break it down into parts for easy comprehension purposes. We’ve got…
- Garam masala-spiced butternut squash, broccoli, and kale..
- …mixed with curry wasabi forbidden rice.
- …topped with sesame seeds, avocado, sriracha, and honey cashew cream sauce.
POW! So.much.flavor. So freah, s0 clean, so heart warming, it’s like a flipping Pat Benatar concert. Shadows.of.the.Night status. Insert fist bump emoji here.
While the recipe is made in 3 different parts, it’s super simple to prepare. All’s it is is sauteed veggies on a bed of rice, topped with hippy sauce. Nothing too ludicrous, right? A definite weeknight meal fo sho.
Garam Masala Vegetable Bowls with Honey Cashew Cream
Honey Cashew Cream:
- 1 cup raw cashews soaked overnight
- 2 tablespoons honey to taste, or pure maple syrup
- ¼ cup rice vinegar
Garam Masala Vegetable Rice Bowls
- 1-1/2 cups uncooked black rice or rice of choice
- 1 tablespoon yellow curry powder
- 4 cups water
- 3 tablespoons coconut or olive oil
- 1 inch small butternut squash peeled and chopped into ½- cubes (about 3 to 4 cups)
- 1 large crown broccoli chopped into florets
- 1 tablespoon garam masala to taste
- 1/2 teaspoon sea salt to taste
- 3 cloves garlic minced
- 1 bunch green onion chopped
- 1 small head lacinato kale chopped
- 1 teaspoons to 2 wasabi optional
- Red chili hot sauce such as sriracha
- Sesame seeds
Add all of the ingredients for the cashew cream to a small blender and blend until completely smooth. This will require stopping the blender to scrape the sides several times. If necessary, add a small amount of water to get the mixture to blend easier. Refrigerate until ready to use.
Add the rice, curry powder, and water to a saucepan. Cover and bring to a full boil. Reduce heat and simmer until all of the water is absorbed, about 40 to 50 minutes.
While the rice is cooking, prepare the vegetables. Heat the oil in a large non-stick skillet over medium-high and add the butternut squash. Cover and cook, stirring occasionally, until squash begins to soften, about 3 to 5 minutes. Add the broccoli, replace the cover, and continue cooking, stirring occasionally until veggies have reached desired doneness, about 10 minutes. Add a couple of tablespoons of water about 5 minutes in to help steam the vegetables.
Add the garam masala, salt, garlic, onion, and kale and stir well. Cover, and continue cooking until kale has wilted, about 3 minutes. Add the cooked rice and wasabi to the skillet with the vegetables. Stir well until everything is combined. Taste for flavor and add more sea salt or wasabi to taste.
Serve with sliced avocado, sesame seeds, cashew cream and sriracha.