Over the past few months, my Sundays have become synonymous with a few things: brunch with old friends, relaxation, and meal prep. Friends in the paleo world have always preached the importance of preparing meals ahead of time, but I didn’t realize how much time I would save throughout the week by chopping veggies, boiling eggs, and having full meals ready to pop in the microwave after work or before classes. Thank goodness I finally listened to them! 🙂
One of my staple meals is Veggie Curry. Most curry recipes I found online incorporated rice or quinoa and garbanzo beans, but I wanted something that would work for me if I was on Whole30 or simply avoiding grains and legumes.
This recipe is incredibly nutrient dense and flavorful. It’s also easy to make! I prep this meal almost weekly and heat it up before class. This recipe makes about 3 meals.
- 3 bell peppers, chopped (any color – I like to use red, yellow and green)
- 1 medium sweet potato, chopped
- 1 cup carrots, shredded or chopped
- 4 cups cauliflower rice (I use frozen Birds Eye Steam Fresh or Green Giant, but you can also make your own by grinding cauliflower in your food processor)
- 1 cup chicken broth (use vegetable broth to make the recipe vegetarian/vegan)
- 3 tbsp petite diced tomatoes
- 1 tbsp garam masala
- 1/2 tbsp cumin
- 1 tsp extra virgin olive oil
- 1 tsp paprika
- 1 tsp ginger
- Optional: Salt and garlic to taste
- Heat olive oil over low heat.
- Add in chopped peppers, carrots, and sweet potato, along with spices. Let cook on low heat for five minutes.
- Stir in cauliflower rice, tomatoes, and chicken broth.
- Cover and continue to cook on low for 15 minutes.
- Uncover, stir, and heat up to medium low. Cook for another 15-20 minutes or until the cauliflower rice has soaked up the rest of the broth.
- Serve or store in meal prep containers. Bon appetit!