One of my secret pleasures in life is finding a solid weeknight recipe. By my definition, weeknight recipes contain only a few ingredients, are simple to prep and can be made in 30 minutes or less. As someone who loves to cook, but balances work, school and blogging on her plate, I am always trying to develop time-saving recipes that hit the trifecta of being healthy, satiating and delicious. And let me tell you, these Weeknight Coconut Curry Bowls are all three!
Aside from the taste (I ❤ curry), I love the consistency of these bowls. Rather than a thick curry sauce, these bowls have a creamy curry broth that keeps the dish light, while also allowing the rice to absorb all that flavor! What's also great about these bowls is that they appeal to all diet types. They can be made vegan and gluten-free by using vegan curry sauce or you can swap out the tofu for chicken or shrimp - it's totally up to you!
Also, for those of you who are on an anti-rice or starch diet, feel free to get creative by putting the dish over quinoa or salad!
Weeknight Coconut Curry Bowls
Time: 30 minutes
Makes 6 servings
1 cup of rice, cooked
1 package organic, extra firm tofu
5 cups of chopped kale
1 large carrot, peeled completely into “noodles”
1 (14 ounce) can coconut milk (lite or regular works)
1 cup of curry sauce (I used this brand)
Cayenne pepper to taste
Sliced red cabbage
Cilantro or other fresh herbs
[ a tip or two for you]
*Check the cook time of the rice before you buy. Rice can take anywhere from 15 to 45 minutes to cook so check the package first.
*Purchase tofu that is NOT packaged in water. This will ensure that your tofu is not watery and will taste much better in the dish.
*If you avoid soy in your diet, feel free to substitute chicken, shrimp or veggies for tofu
*When I say carrot noodles in the recipe, this just means you peel the entire carrot (rather than just the outside of the carrot.
*If you’re vegan or dairy-free make sure to look at the allergens of the curry sauce as some curry sauces contain dairy or animal products.
1. Cook rice according to the directions on the package.
2. As the rice cooks, prep your tofu by draining it and slicing into cubes. Line a large frying pan with oil and cook the tofu on medium heat until it is lightly browned. Remove from heat once cooked.
3. Chop the kale and peel the carrot into “noodles” and place in a large pot. Add the tofu, coconut milk and curry sauce into the pot and bring to a simmer. Allow the curry to simmer for about 5 minutes until all flavors have blended. Add cayenne to taste.
4. Place the cooked rice in a bowl and use a ladle to pour the curry over the rice. Top with sliced red cabbage and cilantro and serve warm.