Vegan Vegetable Curry Bowl

This recipe is super simple, inexpensive and a great staple for meal prepping!

(recipe preps 4 servings)

Ingredients:

- 1 can pumpkin puree

- 1 can diced tomatoes

- 1 can chickpeas

- 1 cup edamame

- 1 cup unsweetened almond milk

- 1/2 onion cut into strips

- 1 1/2 bell peppers cut into strips

- 1 1/2 c chopped kale

- green onion chopped

- 2 tbsp red curry paste

- 1/4 cup nutritional yeast

- 2 tsp onion powder

- 1/4 tsp red pepper

- 2 tbsp garam masala

- 1 tsp turmeric

- 1 1/2 tsp curry powder

- 1/2 tsp ginger

- Riced Cauliflower (amount by preference)

Directions:

1. combine pumpkin, almond milk, tomatoes, and almond milk in a pot over medium/low heat.

2. add spices, curry paste and nutritional yeast

3. chop kale, onion, and peppers and add to curry mixture

4. drain chickpeas and add to curry. add edamame

5. stir over medium heat to soften vegetables and reach desired temperature. add seasoning to taste

6. cook riced cauliflower in a pan with a sprinkle of turmeric and onion powder

7. serve curry over cooked cauliflower rice

optional:

1. drizzle with plain greek yogurt and garnish with green onion and hemp hearts

Nutrition (excluding cauliflower rice):

Calories- 273

fat- 4 g

carbohydrates- 42g

protein- 17.5 g