You all know the scenario. It’s late, you’re starving and in desperate need of a quick and easy meal. We have all been there. No one has time to spend hours in the kitchen on the average weekday evening. 20-30 minutes – sure – but any longer can easily start pushing it.
If you are familiar with this scenario (which I know you are), you are also aware that your options can be pretty limited if you’re trying to stay on the healthy track. Sure, you can always resort to a quick and easy salad, but sometimes you need something that feels a little more hearty and adventurous.
If this sounds like you, look no further. While this Bombay Curry Bowl isn’t entirely from scratch, it takes under 30 minutes from start to finish and is absolutely delicious. The vibrant blend of broccoli, red and yellow pepper, sweet onion, chickpeas and scallions are pairing perfection, while the store-bought curry sauce brings this dish to life.
Simply sautee broccoli, peppers and sweet onion until tender, then add in chickpeas and simmer on low.
Once chickpeas are lightly golden, add in your store-bought curry sauce of choice. I purchased this Maya Kaimal Jalfrezi Curry Indian Simmer Sauce. It is gluten free, vegan and has just the right amount of heat.
I used the full jar (12.5 oz) for this recipe, and it seemed to be just the right amount..
Simmer mixture on low for about 5 minutes, or until sauce is heated through. When ready, serve over brown rice. I used the microwavable packages of organic brown rice from Trader Joe’s. 3 bags come to a box, and 1 bag has about 2 cups of rice. It takes 3 minutes and 30 seconds in the microwave and serves 1-2 depending on how hungry you are.
Scoop mixture over brown rice and top with green onions and red pepper flakes (optional).
Enjoy!
- 4 cups organic broccoli florets
- 1 red bell pepper; coarsely chopped
- 1/2 yellow bell pepper; coarsely chopped
- 1 (12.5oz) jar curry sauce (make sure it is both vegan and gluten free)
- 1/3 cup sweet onion; finely chopped
- 1 cup canned garbanzo beans
- 2 Tbsp. organic, unrefined coconut oil
- 2 green onions; finely sliced
- Enough brown rice to serve 2
- Red pepper flakes (optional)
- In a large pan, sautee broccoli, peppers and sweet onion in coconut oil until tender, then add in chickpeas and simmer on low.
- Once chickpeas are lightly golden, add in your store-bought curry sauce of choice. I purchased this Maya Kaimal Jalfrezi Curry Indian Simmer Sauce. It is gluten free, vegan and has just the right amount of heat.
- Simmer mixture on low for about 5 minutes, or until sauce is heated through. When ready, serve over brown rice.
- Top with sliced green onions and red pepper flakes (optional).
- Enjoy!