Crispy Curry Bowl
Vegetarian | Gluten Free
Serving Size 4
Total Time 45 Minutes
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
2 tbsp green curry paste
3 tbsp tahini
juice of 1 lemon
pinch of salt
dash of maple syrup
water to thin
chick peas, drained, rinsed, dried
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).