This Indian nourish bowl has a very Western influence. It’s not heavy with curry and instead, borrows on classic Indian flavours we know and love.
It might look like a few steps are involved, but this one came to be by me finding and wanting to use up some random fridge leftovers. You can use these ingredients in different ways or just make one thing out of the list… I’m all for improvising.
If there’s one thing in the below recipe you should make, it’s the vegan cashew cream. Try keeping a small container of it on hand at all times. It keeps in the fridge for up to a week – unless it gets eaten first!
Indian nourish bowl with curried corn bread
Serves 4
For the curried corn bread
3/4 c polenta
1/4 c arrowroot starch
2 tbsp nutritional yeast
1 tbsp curry powder
1 tsp baking powder
1/4 c cooked quinoa, cooled
1/4 c corn kernels (optional)
2 tbsp chives, chopped
1 1/2 c coconut milk
4 tsp extra virgin olive oil
Salt and pepper, to taste
For the cauliflower and chickpeas
2 c cauliflower florets
1 tin chickpeas, drained and rinsed
1 tbsp extra virgin olive oil
1 tbsp curry powder
Salt and pepper, to taste
For the pomegranate dressing
4 tbsp extra virgin olive oil
2 tbsp pomegranate molasses
2 tbsp red wine vinegar
1 tbsp raw honey
Salt and pepper, to taste
For the vegan cashew cream
1 c raw cashews, soaked overnight
1/2 c filtered water
1 tsp nutritional yeast
1 tsp chickpea miso
1 tsp white wine vinegar
Salt, to taste
To serve
Leftover cumin rice
Leftover cooked greens
2 tbsp pumpkin seeds, toasted
To make the curried corn bread, preheat oven to 180 degrees C. In a large bowl, combine ingredients in the order listed and mix until combined. Let it rest for 10 minutes before putting in a loaf pan and cooking in the oven for approximately 40 minutes.
To make the cashew cream, add all ingredients to a high-speed blender. Blend until smooth and adjust flavourings to taste.
To make the pomegranate dressing, add all ingredients to a small-medium bowl and whisk until combined.
To assemble, put a spoonful or two of the chickpeas and cauliflower in a bowl. Next to it, add a spoonful of leftover cooked greens, then a spoonful of leftover cumin rice. Add a few slices of the curried corn bread, sprinkle the bowl with pumpkin seeds, add a dollop of cashew cream and drizzle everything with the pomegranate dressing.
Kale Mary 