When I’m in the kitchen, I completely zone out, tuning out my surroundings and letting my instincts guide me. Some of the best meals are created that way. Thinking back to a few years ago when I didn’t trust my cooking capabilities and followed recipes to a T, no wonder I didn’t like cooking. There was no love in the food. It wasn’t my creation.
Today, my cooking guideline/motto is something like, “Just start tossing things in the pan and hope for the best” It hasn’t failed me yet. Except for the time when I tried to make pizza dough out of coconut flour. That was not a shining moment.
Coconut Curry (Protein Power) Bowl
Mildly spicy and subtly sweet, inspired by Quinoa-Rice Protein Power bowls.
2.5 cups cooked rice
1 cup cooked quinoa (I used leftover rice/quinoa)
1 can chickpeas, drained & rinsed
1 small onion, diced
1 zucchini, quartered
2 kale leaves, stems removed, shredded
1 red bell pepper, seeded & diced
1 tbsp minced garlic
2 tbsp turmeric
2-3 tbsp curry powder
salt & pepper, to taste
1/2 cup unsweetened shredded coconut, set aside
In a large frying pan on medium heat, melt 1 tbsp coconut oil. (Since coconut is one of the main flavors, I don’t recommend subbing it)
Sautee the onion and garlic for two minutes, then add the spices, chickpeas, zucchini, bell pepper and kale. Continue cooking until veggies are tender and chickpeas are beginning to crisp. Add more coconut oil if needed. Now stir in rice and quinoa, followed by the salt. Adjust spices if necessary. Once rice and quinoa have heated through, remove from heat and stir in the shredded coconut. Serve immediately.
Protein power meal!