I am usually not a fan of curry but this is an absolutely amazing bowl of curry. Not only is it nutrient dense, but it is also extremely filling. One bowl goes a long way!
2 small cans of coconut cream
2 cups of unsweetened almond milk
7 tbsp of curry powder
1 sweet potato
2 cups of golden potatoes
2 cups of frozen broccoli
1 cup of frozen multicolored cauliflower
1 cup of brown rice
2 cups of low sodium broth
salt to taste
Heat the oven to 375. In a pot add in the 2 cups of water and 2 cups of low sodium broth. Bring it to a boil and add in 1 cup of brown rice. Cook until the rice absorbs all of the liquid.
Cut up the sweet potato into cubes and cut up the small golden potatoes into cubes. On a parchment lined cookie sheet add all of the potatoes to it. Then sprinkle 1 tbsp of curry powder on top. Bake in the oven for 15 minutes. After 15 minutes add the frozen broccoli and cauliflower to the cookie sheet and bake for another 15-18 minutes.
While the rice and potatoes are cooking put a large sautéing pan on a burner and bring to medium heat. Pour the coconut cream and almond milk into the pan. Then add in the 6 tbsp of curry powder. You can always add more curry powder if you like it a little bit stronger. Bring the heat to low and stir until the coconut cream is well mixed in. Then cover the pan and let the curry powder marinate until all of the vegetables and rice are done cooking.
With everything cooked spoon rice into a bowl and then add in the potatoes, broccoli, and cauliflower. Then spoon curry on top until it has covered the rice at the bottom. I like to add salt to the individual servings at this point.