When temperatures begin to drop, nothing hits the spot like a warm bowl of spiced curry. The Chef Soraya Kathmandu Curry bowl has over 15 spices blended together with lentils, brown rice, hemp, and quinoa to deliver authentic flavor in a warm and hearty meal. For a new way to enjoy our classic curry bowl, try out our new 100% plant-based lentil and brown rice “meat” ball recipe, complete with Coconut Curry sauce!
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Warming Coconut Curry from @coloradospice complete with Chef Soraya Kathmandu Curry "meat" balls are on the blog now! Check out the full recipe at Chefsoraya.com. Swipe for video! .⠀ .⠀ .⠀ .⠀ .⠀ .⠀ .⠀ #chefsoraya #plantbased #plantstrong #plantprotein #cleaneating #cleanprotein #riceandbeans #healthyfood #healthyfoodie #foodforfoodies #grabandgo #dormfood #quickmeals #eatwelllivewell #plantpowered #sustainable #glutenfree #dairyfree #tasty #eatclean #mealinacup #protien #wellandgood #macromeal #curry
To begin, prepare 2 Chef Soraya Kathmandu Curry bowls. Try not to add too much liquid, the less liquid the easier it will be for the mixture to stick together. While rehydrating the bowls, prepare your egg alternative. All you need is 1 T of flax meal mixed with 2 T of water and allow it so stand for up to 15 minutes. When the bowls have rehydrated, pour the contents into a food processor. Pulse several times to create a paste but to not puree the mixture, you still want a little bit of texture. Now add your egg alternative mixture which is the equivalent of one egg if you’d prefer to use eggs instead. With wet hands, form 1-inch balls with the mixture and place them on a parchment lined baking sheet. Make sure they are not touching. Now all you need to do is bake at 400 degrees F for 20 minutes while you prepare the curry.
We partnered with out sister company, Colorado Spice, for a quick and easy curry recipe that takes no time at all to prepare! All you need is about 1 ½ C of stir fry veggies, water, and a Colorado Spice Coconut Curry Sauce packet. We chose to use cauliflower, red ball pepper, mushrooms, and onion in this recipe but you can use whatever stir fry veggies you have on hand. In a medium skillet, sauté your sliced and chopped veggies in the cooking oil of your choice. Cook until the veggies are al dente, meaning they’re still a little bit crisp. Now all you need to do is stir in the Colorado Spice Coconut Curry Sauce packet with 1 C water, and you’re all set! Let the mixture simmer until the sauce reaches the desired consistency and you’re ready to serve! Top it off with your lentil and brown rice “meat” balls warm from the oven and enjoy!
- Egg or egg replacement (flaxseed meal and water)
- Red bell pepper
- Colorado Spice Coconut Curry Sauce
- Chef Soraya Kathmandu Curry bowls
- Preheat the oven to 400 degrees F
- Prepare Kathmandu Curry bowls (do not add too much liquid) and allow them to cool slightly
- Mix 1 T flaxseed meal with 2 T water and allow it to stand for up to 15 minutes
- Pulse Kathmandu Curry bowls in the food processor but do not puree the mixture
- Mix flaxseed meal with pulsed Kathmandu Curry bowls
- With wet hands, form 1-inch balls and place them on a parchment lined baking sheet
- Bake for 20 minutes at 400 degrees F
- While balls are baking, begin vegetable curry. Sauté bell pepper, onion, mushroom, and cauliflower (or your choice of stir fry veggies) until al dente.
- Add entire packet of Colorado Spice Coconut Curry Sauce with 1 C water to the vegetables
- Stir and simmer until sauce reaches the desired consistency
- Serve curry hot with lentil and brown rice balls on top and enjoy!