Bombay Bowl

This weekend, I went to a fantastic restaurant called the Veggie Grill with some really special friends. I ordered a vegetarian meal called the Bombay Bowl, which came highly recommended. This is my best re-creation of that fantastic bowl of healthy deliciousness.

Ingredients

1 yellow onion
20 large or 30 medium brussel sprouts trimmed and cut in half
1 head of cauliflower
4-5 carrots
1-2 parsnips
4-5 small red, white or purple potatoes
(any other veggies that you want to try-beets, broccoli, squash)
1-2 Tablespoons olive oil
1-2 teaspoons curry powder
1 teaspoon tumeric
1 teaspoon dried ginger or 1 Tablespoon grated fresh ginger
1 ½ teaspoon kelp seasoning (Bragg’s Organic Sea Kelp Delight Seasoning)
2-4 cups fresh kale chopped
2 cups cooked quinoa
1 can white cannellini beans (or great Northern beans) drained and rinsed
20-25 raw almonds

COCONUT MILK CURRY SAUCE
1 can coconut milk
1 Tablesoop curry powder
1 Tablespoon brown sugar
2 teaspoons Braggs Liquid Aminos
Serves 4

Prepare the vegetables for roasting by cutting them all into 1 inch bite sized pieces. Place them in a large bowl and pour on 1-2 Tablespoons olive oil and sprinkle with curry powder, turmeric, ginger and kelp seasoning. Toss until vegetables are coated with seasonings. Place vegetables in a single layer on 1-2 jelly roll pans covered with foil (for faster clean-up). Roast vegetables in a 450 degree oven for 30 minutes or until fork tender. Stir occasionally and remove from oven.

While veggies are roasting, prepare the quinoa according to package directions (3 cups water and 1 ½ cups quinoa in a pot bring to a boil and turn to simmer and cover for 15 minutes or until water is absorbed and quinoa is tender).

Steam 2-4 cups of kale in a microwave safe bowl with ¼ cups water or in a sauce pan until tender. Depending on how much kale you want for the first layer of your Bombay bowl.

In a saucepan bring ½ of the can of coconut milk to a boil over medium heat. Turn to simmer and cook for 3 minutes until coconut milk begins to thicken and smell sweet and delicious. While cooking coconut milk pour remaining milk into a separate cup measure and add 1 Tablespoon of curry powder and 1 Tablespoon of brown sugar and 1 teaspoon brags liquid amines, stir until smooth. When pot of coconut milk is hot and sweet smelling, add the remaining cup of milk and spices and stir for another 2-3 minutes over low heat until blended and bubbly. Now get ready to create your Bombay Bowl.
Take 4 large soup bowls and layer ½-1 cup steamed kale, ½ cup cooked quinoa, 1 cup of roasted vegetables, ¼ cup white beans and pour 3-4 Tablespoons of curry sauce over the top. Heat in the microwave if needed. Sprinkle 4-5 almonds on top of each bowl. Serve with naan bread or a crusty piece of toasted wheat bread or baguette.