So far it’s been a beautiful day today. After I finished up some work, I decided to go swim (something I rarely do). While walking there, through the neighborhood, I noticed that so many trees and spring flowers are already in full bloom. It was quite, no cars in the small streets and besides some kids walking home from school I only met cats, who clearly enjoyed the spring weather as much as I did. Swimming also felt great. It’s one of those sports I love because it’s fun and also feels super refreshing. Today I thought to myself that I should do it much more often! How about you, do you go swim sometimes?
Now I’m home, super hungry and just waiting for the food to be cooked. Today I made this delicious meal that I already made once this week. I kind of free-styled with whatever we had at home and it turned out so so good. One of those lucky accidents! So today I made it a second time, not only because I was craving it again, but because I needed to share this with you! I even took a lovely group photo of the ingredients for you… hope you appreciate the effort I made carefully placing one carrot on top of the other! 😉
This dish is definitely a winner! Even more so if you reheat it the next day… oh my. I love it!
When you make it, don’t be shy on the spices and the peanut butter – they are key for the flavor here. Besides giving flavor, the peanut butter also makes it very creamy. The perfect comfort food I’d say. Preferably eaten in a big cup, while browsing the internet or studying or watching a movie… you get the picture. : )
Ok, I’m off again. Hope you’re all having a beautiful day wherever you are.
Peanut-Buttery Veggie Goodness Bowl
For 4-5 portions
- 2 cups of brown rice
- 2 onions (diced)
- 1 big clove of garlic (finely chopped)
- 1 1/2 tsp garam masala spice mix
- a dash of cinnamon
- 1/2 tsp cumin seeds
- 2 carrots (sliced)
- 1 red pepper (diced)
- 1 tomato (diced)
- about 450 ml coconut milk
- 1 cup vegetable stock
- 1 small savoy cabbage (leafs sliced)
- 1 glass or can of chickpeas
- 2 big tbsp of peanut butter (preferably without sugar)
- salt to taste
Start by cooking the rice (especially if you make brown rice, which takes a bit longer). Heat 1 tbsp of coconut oil in a large pan or pot and add the onions and garlic. Cook for a few minutes until they soften and then add the spices. Stirr well and then add the carrots, red pepper and tomato.
Cook for a few minutes and then add the liquids, chickpeas, and savoy cabbage. Bring to boil and stir in the peanut butter. Now set to low heat and let simmer until rice is cooked.
If needed, add some salt. I added about 1/2 tsp, but depending on how much salt is already in your peanut butter you should test the sauce first and then add salt as needed. I also like sprinkling some sesame salt over mine. Lately I’ve been putting that stuff on almost everything. So good!