Curry bowl, more than a fashion

The bowl fashion seems to have no end: after the pokee bowl of Hawaii and the acai bowl of South America, here is a composite recipe, but simple and impressive.

The Indian curry bowl is a unique vegan dish that will win over your friends and will be perfect for a colorful and spicy dinner.

Curry bowl recipe

Ingredients for 4 people

> About 300 g of natural tofu;

> a cucumber;

> soy yogurt;

> a carrot;

> fresh turmeric;

> coriander;

> garlic;

> fresh ginger;

> lemon juice;

> two cauliflowers;

> three ripe tomatoes;

> 300 g of boiled lentils, preferably black (beluga);

> an onion;

> garam masala;

> curry;

> salt;

> pepper;

> extra virgin olive oil or coconut oil.

Raw, to decorate:

> diced mango;

> cashew nuts;

> green salad;

> Julienne turnip or beetroot.

Preparation

Imagine having to divide your curry bowl into four main parts : a part for the tofu, a part for the selected seasonal vegetables (in this case cauliflower), a part for the other vegetable proteins (we chose Indian lentils) and to finish one last part of colored decoration to give a touch of joy to your dish.

From here, proceed with the preparation of everything:

> cut the tofu into cubes and leave it to marinate with the grated yogurt, cucumber and carrot, the chopped garlic clove together with coriander, fresh ginger, turmeric and lemon juice;

> mix the raw cauliflowers cut into florets with the tofu preparation, add the diced ripe tomatoes, a couple of tablespoons of oil and the garam masala (about a spoon), adjusting with salt;

> put everything on a baking sheet lined with baking paper and cook for about 20 minutes at 180 ° C ;

> prepare the lentils : fry a chopped onion in a non-stick pan with two tablespoons of oil, add the lentils and about a tablespoon of curry powder. Cook for a couple of minutes, then add a glass of water and turn down the heat . Allow to simmer for about a quarter of an hour, until the completion of cooking;

> Serve before distributing the lentils, then the tofu with cauliflower and decorating it with fresh mango cubes, julienne beetroot, cashew nuts and green salad.

You can serve it with Indian naan bread or white basmati rice, boiled with some coriander seeds.