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New Orleans, Louisiana

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Crispy Curry Bowl

Vegetarian | Gluten Free

Serving Size 4
Total Time 45 Minutes

Ingredients

Instructions

Bowl:

3 chicken breast

1 eggplant, chopped

3 heads of broccoli, chopped

1 zucchini, chopped

1/2 head of cabbage, sliced thin

salt and pepper, to taste

curry powder

avocado oil

Sauce:

2 tbsp green curry paste

3 tbsp tahini

juice of 1 lemon

pinch of salt

dash of maple syrup

water to thin

Toppings:

chick peas, drained, rinsed, dried

cilantro, chopped

lemon wedge

  • Preheat oven to 350.

  • Line a baking pan and spread out vegetables.

  • Coat with avocado oil and season generously with salt, pepper and curry powder.

  • Put in oven until vegetables are fully roasted.

  • Line a second pan and lay down chicken breast and chick peas (chick peas should be drained and dried).

  • Coat both in avocado oil and season with salt and pepper, place in oven.

  • To make the sauce, combine all sauce ingredients together in a bowl and mix. Add water slowly to desired consistency (i like mine thin).

  • In a skillet, heat a little avocado oil add cabbage, season with salt and pepper and sauté until completely wilted.

  • Once both pans are done, assemble bowl and top with sauce.

tips & tricks

Crispy chickpeas are a great snack.

Vegetarian Option: Leave out chicken and add extra chick peas (crispy or cooked).