Curry Car-Bowl-Hydrate

Article written and reviewed by Kylie Buckner, RN, MSN
Published February 13, 2020

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AuthorKylie Buckner, RN, MSN
DifficultyIntermediate

Looking for a warm and satisfying dinner on a cold day? Look no futher!! This Curry bowl will warm you from the inside with the warm flavors of curry, cumin, and turmeric. Enjoy this hearty bowl that is full of nutrients your body needs in the long winter months.

Excellent source of Vitamins A, C, K, B vitamins, Iron, Copper, Zinc, Magnesium, Manganese, Potassium, Phosphorous, Folate,

Photo from Heather Brock from @awakeneddiabeticwarrior.

Yields1 ServingCategory,
Prep Time40 minsCook Time20 mins

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Ingredients
 ½ cup Lentilsprepared at home or canned
 2 tbsp Chopped Red Pepper
 2 tbsp Chopped Green Beans
 ¼ cup Roasted No-Oil Eggplant
 ½ cup Chopped Okra
 2 tbsp Chick Peas
 1 cup No-oil PotatoesSteam, bake, or Roast
 12 tbsp Lemon juice
 1 cup Brown rice, cooked
 Cumin, curry, turmeric, coriander, or ginger to taste

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Directions
1

Prepare lentils and chick peas according to instructions.
OR
Use no sodium canned or prepared chick peas and lentils.

2

Prepare brown rice according to package instructions.

3

Roast or steam potatoes and eggplant.
To roast: Slice vegetables into bite-sized pieces. Preheat oven to 425 and roast potatoes and eggplant for 15 minutes. Flip the vegetables halfway through cooking.
To steam- place vegetables into a steam basket and steam for 5-7 minutes

4

Slice red peppers, okra, and green beans.

5

Arrange bowl with greens on the bottom, adding all of the other ingredients on top.

6

Add lemon juice from fresh lemon wedges, along with the spices to taste.

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Nutrition Facts

Serving Size 1 bowl

Servings 1


Amount Per Serving
Calories 537
% Daily Value *
Total Fat 4g7%
Total Carbohydrate 107g36%
Dietary Fiber 31g124%
Protein 28g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

By Kylie Buckner, RN, MSN
By Kylie Buckner, RN, MSN
By Kylie Buckner, RN, MSN
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By Kylie Buckner, RN, MSN
By Kylie Buckner, RN, MSN

Ingredients

Ingredients
 ½ cup Lentilsprepared at home or canned
 2 tbsp Chopped Red Pepper
 2 tbsp Chopped Green Beans
 ¼ cup Roasted No-Oil Eggplant
 ½ cup Chopped Okra
 2 tbsp Chick Peas
 1 cup No-oil PotatoesSteam, bake, or Roast
 12 tbsp Lemon juice
 1 cup Brown rice, cooked
 Cumin, curry, turmeric, coriander, or ginger to taste

Directions

Directions
1

Prepare lentils and chick peas according to instructions.
OR
Use no sodium canned or prepared chick peas and lentils.

2

Prepare brown rice according to package instructions.

3

Roast or steam potatoes and eggplant.
To roast: Slice vegetables into bite-sized pieces. Preheat oven to 425 and roast potatoes and eggplant for 15 minutes. Flip the vegetables halfway through cooking.
To steam- place vegetables into a steam basket and steam for 5-7 minutes

4

Slice red peppers, okra, and green beans.

5

Arrange bowl with greens on the bottom, adding all of the other ingredients on top.

6

Add lemon juice from fresh lemon wedges, along with the spices to taste.

Curry Car-Bowl-Hydrate

About the author 

Kylie Buckner, RN, MSN

Kylie Buckner, RN, MSN has over 18 years of nursing experience, and is the Director of Lifestyle Change at Mastering Diabetes. She has a master's degree in nursing education and loves using her background to support people reversing insulin resistance through a low-fat, plant-based, whole-food lifestyle. Kylie has been following a plant-based diet for over 8 years and is a certified yoga instructor. She uses all of her experience to teach about the connection between lifestyle choices and health. She has an in-depth understanding of the challenges of adopting a plant-based lifestyle and is committed to empowering people to make simple lifestyle changes. She lives in Costa Rica with her husband, Dr. Cyrus Khambatta and their two adorable cats, Mew and Blu.