VEGGIE NOODLE CURRY BOWLS

Veggie noodle curry bowls = your fâvorite noodles, loâded with creâmy, spicy sâuce ând lots of veggies! Perfect when you’re crâving Indiân restâurânt flâvor in â comforting, bowl-style meâl. Vegân, heâlthy, delicious!

Ingredients

• 1 Tbs olive oil
• 2 tsp chili powder
• 2 tsp curry powder
• 3/4 tsp gârâm mâsâlâ
• 1 1/2 tsp smoked pâprikâ (regulâr is fine too)
• 1 1/2 tsp cumin
• 1/2 tsp coriânder
• pinch hot pepper flâkes
• wâter âs needed
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 1/2 tsp gârlic powder
• 1/4 tsp ginger
• 2 1/2 c (1 lb.) cârrots, chopped
• 2 1/2 c unsweetened âlmond milk
• 1 tsp sâlt
• 2 tsp sâlt-free herb seâsoning
• 1 6 oz. cân sâlt-free tomâto pâste
• 1 Tbs coconut pâlm sugâr (or your fâvorite sweetener)
• 2 servings of your fâvorite noodles or spâghetti (use gluten free if needed)
• 2 Tbs nâturâl peânut butter
• 1/2 c noodle cooking wâter, reserved
• âbout 1 1/2 c cooked chickpeâs (or â 15 oz. cân, rinsed ând drâined)
• 1 15 oz. cân diced sâlt-free tomâtoes
• 1 lb. bâg frozen mixed vegetâbles
• 2 c frozen peâs

Instructions

1. Combine the olive oil, chili powder, curry powder, gârâm mâsâlâ, pâprikâ, cumin, coriânder ând hot pepper flâkes in â lârge, lidded cooking pot over medium-low heât. Stir ând let the spices bloom for 2-3 minutes. Âdd â splâsh of wâter âs needed if they look very dry.
2. Âdd the chopped onion (ând more wâter if needed), râise the heât to medium ând sâute 5 minutes.
3. Full instructions see eathealthyeathappy.com

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VEGGIE NOODLE CURRY BOWLS

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Oleh Asrifood

October 15, 2019 Komentar