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 CreamPrint
Honey Cashew Cream:
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 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.