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Green Curry Buddha Bowl

Vegetarian Green Curry Budha Bowl with brown rice, red cabbage, broccoli, mushrooms, carrots and toasted coconut
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  5 min

Ingredients

Green Curry Sauce

  • 1 cup raw cashews
  • 2 tablespoons green curry paste
  • 1 (14-ounce) can coconut cream
  • 1 tablespoon fresh lime juice, (from 1 lime)
  • 2 teaspoons fish sauce
  • 1 teaspoon brown sugar, plus more to taste
  • ½ teaspoon kosher salt

For Buddha bowl

  • 2 heaping cups broccoli florets
  • 8 large cremini mushrooms, ends trimmed, sliced
  • 4 cups cooked brown rice
  • 2 cups shredded red cabbage
  • 1 cup julienned carrots

For serving (optional)

  • Toasted coconut flakes
  • Cilantro
  • Lime wedges

Method

  1. Make the curry sauce. In a high-speed blender, add the cashews, curry paste, coconut cream, lime juice, fish sauce, brown sugar, and salt. Blend on high until creamy, about 1 minute.

  2. Set a steaming basket inside of a large pot, add 1-inch of water and set over medium-low heat. Add the broccoli and mushrooms to the pot. Once the water begins to steam, cover the pot with a lid, reduce the heat to low and steam until the broccoli is tender, about 5 minutes.

  3. To serve, divide the rice among 6 bowls. Top with the broccoli, mushrooms, cabbage and carrots, dividing evenly. Garnish with coconut flakes and cilantro and spoon the sauce over the top. Serve with lime wedges alongside.