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–+ servings
An image of Spring veg buddha bowl

Spring Veg Buddha Bowl

This is one of our favourite ways of eating! The combination of this beautiful coconut lentil curry, spring greens, kimchi, charred fennel, and crimson sauerkraut with some brown rice for starch is just perfect. It's a balanced meal that brings together lots of flavours and plant diversity to feed an enlightened microbiome!

Takes 30 minutes

Serves 2

Ingredients
 

For the coconut lentil curry

  • 5 scallions (spring onions)
  • 3 cloves garlic
  • ½ thumb-sized piece of ginger
  • 1 x 400 g tin coconut milk
  • 1 x 400 g tin cooked lentils (drained weight: 240 g)
  • 1 x 400 g tin chickpeas (drained weight: 240 g)
  • 10 g fresh coriander (small bunch or herb of choice)
  • 2 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • Juice of ½ lime

For the bowl

  • 1 fennel bulb
  • 200 g broccoli or tenderstem broccoli
  • 50 g kimchi
  • 50 g sauerkraut
  • 250 g cooked brown rice or grain of choice
  • 100 g greens of choice
  • 2 tbsp pesto

Instructions
 

  • Coconut Lentil Curry:
    Drain and rinse the chickpeas and lentils. Peel and finely chop the garlic and ginger. Finely chop the scallions (spring onions). Pick the coriander leaves from the stalks, and finely chop the stalks.
    Heat a large pan on high heat. Once hot, add 1 tbsp of oil and the chopped scallions, ginger, and garlic. Cook for 2 minutes.
    Add the curry powder, turmeric, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute, stirring constantly to prevent burning.
    Pour in the coconut milk, add the drained lentils and chickpeas, and stir well. Bring to the boil, then reduce the heat and simmer for 2 minutes, stirring occasionally to prevent sticking.
    Taste the curry and adjust seasoning if needed. Add the chopped coriander leaves just before serving.
  • Charred Fennel and Broccoli:
    Fill and boil the kettle. Pour the boiled water into a medium saucepan, add a generous pinch of salt, and bring it back to a boil.
    Cut the base of the fennel bulb and slice it in half lengthwise. Then cut each half into 4 chunks, giving you approximately 8 chunks.
    Add the chopped fennel and broccoli to the boiling water. Cook for 4 minutes, then drain and allow them to dry slightly.
    Heat a griddle pan until hot. Add the fennel and broccoli in a single layer and cook on both sides until charred and nice grill lines appear. Remove and set aside.
  • Bringing It All Together:
    Take the greens of your choice and mix them well with 2 tbsp of pesto.
    In two bowls, divide the cooked rice. Add a spoonful of kimchi, a spoonful of sauerkraut, some charred broccoli, and fennel to each bowl.
    Top each bowl with a generous serving of the coconut lentil curry. Sprinkle with chilli flakes if desired, and enjoy!

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