Indian nourish bowl with curried corn bread

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.

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Falafel nourish bowl

Earlier this year, I was housebound with a hand injury that made it difficult for me to do things like put toothpaste on my toothbrush and button up my jeans. It didn’t help that my partner travelled to Melbourne, leaving me to manage the household and look after our mischievous puppy (who enjoys being particularly naughty when it’s just the two of us. Sigh) as well as cook and clean up after myself. It had its challenges, but here I am on the other side, relatively unscathed.

While I was off work, one pot wonders were all I could whip up. But I was dreaming of nourish bowls after having enjoyed a few good ones over summer break.

As soon as I could muster the strength, I made this falafel nourish bowl. At the time I wasn’t sure if it was really good, or whether I just thought that because it satisfied the craving that burned within. I can confirm it’s definitely the former – this nourish bowl is really good. (And really filling).

Falafel nourish bowl
Makes 4 bowls

For the falafel
180g dry chickpeas, soaked overnight, drained and rinsed
1/2 red onion
2 garlic cloves
1/2 cup flat leaf parsley
1/2 cup coriander
1 tbsp besan flour
1 tsp cumin
1 tsp coriander powder
Salt and pepper, to taste

For the fresh tomato salsa
4-5 medium-sized tomatoes
2 medium-sized red onions
2 tbsp extra virgin olive oil
Juice of 2 limes
Pinch of salt

To serve
Hummus
Quinoa tabbouleh
Avocado
Fresh baby spinach leaves
Toasted pumpkin and sesame seeds

To make the falafels, blitz the chickpeas with onion, garlic, herbs, spices, besan flour, and salt and pepper.

Once processed into falafel texture, transfer the mixture to a wide-based pan with a little olive oil. Cook about 5-8 minutes until garlic is fragrant and mixture starts to brown. Set aside to cool.

Mould into balls and cook in the oven for 15-20 minutes at around 200 degrees C. (You could air fry or even deep fry the falafels instead).

To make the salsa, roughly chop the tomatoes and onion. Add them to your food processor with olive oil, lime juice and salt. Pulse 3-4 times until tomatoes and onion are in small chunks. Transfer mixture to a bowl to rest. (Make sure you transfer the juice that has been released from the tomatoes to the same bowl as it will help balance out the flavours from the lime juice and olive oil).

Add small amounts of falafel, salsa, hummus, quinoa tabbouleh, avocado, baby spinach and toasted seeds to your bowl, as pictured – and enjoy.