0 from 0 votes
Garam Masala-Spiced Butternut Squash, Broccoli, and Kale with curry wasabi rice and honey cashew sauce | TheRoastedRoot.net #healthy #vegan #dinner #recipe
Garam Masala Vegetable Bowls with Honey Cashew Cream
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
 
Author: Julia
Ingredients
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 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
For Serving:
  • Red chili hot sauce such as sriracha
  • Sesame seeds
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with sliced avocado, sesame seeds, cashew cream and sriracha.