Curry Bowl | A Hearty, Nourishing Staple Meal

A simple and delicious recipe from our Staple Meal series. For more recipes, and to download our free Staple Meals Guide, check out the introductory article to our Staple Meals approach to cooking

Curry Bowl

Serves: 3-4 // Prep time: 40 min


Cauliflower Rice

Tofu Curry

Roasted Butternut Squash




1. Follow the individual recipes below.

2. Assemble your bowl and top with cashews and cilantro.

3. Enjoy!

Cauliflower Rice

Serves: 3-4 // Prep time: 20 min


2 1/2 CUPS grated cauliflower

1/2 Onion, Diced

2 Garlic Cloves

1 tbsp Coconut Oil

1/2 TSP Salt

1/2 TSP Pepper


Sesame Cashew:

1 TBSP Sesame Oil

1/4 CUP Spring Onion

1/4 CUP Raw Cashews , Roughly Chopped

Cilantro Lime:

Zest of 1 Lime

2 TBSP Lime Juice

1 CUP Roughly Chopped Cilantro


1. Over medium heat, sauté the onion in coconut oil for 5 minutes until translucent. Add the garlic and continue cooking for an additional 2 minutes.

2. Add the cauliflower and sauté for 5-8 additional minutes, stirring every minute or two as the cauliflower starts to brown.

Tofu Curry

Prep time: 10 min 


1/2 BLOCK Tofu, Cubed (firm silken tofu is our favorite here)

1 TBSP Coconut Oil

1 TBSP Curry Powder or Paste

¼-1/2 CUP Coconut Milk

2 TBSP cashews

Salt and Pepper to taste 


1. Heat oil over medium heat in a pan.

2. Once the oil is fully melted and shiny, add the tofu and cashews. Cook for 3-4 minutes, until golden brown around the edges.

3. Add curry powder/paste to the pan and cook for 1 minute.

4. Add coconut milk, salt, and pepper. Stir and allow the curry powder/paste to dissolve into the coconut milk. Cook for an additional 2-3 minutes until fully incorporated.

Roasted Butternut Squash

Prep time: 20-30 min


1 Butternut Squash (or sub Sweet Potato or Zucchini)

2 TBSP Melted Coconut Oil

1/2 TSP Salt

1/2 TSP Pepper



1. Preheat oven to 400 degrees F.

2. Roughly cut your preferred vegetable into ½ inch cubes or ⅓ inch thick slices. Toss with Coconut Oil, Salt, Pepper.

3. Transfer to a baking sheet, making sure to spread evenly. Roast in oven for 8 minutes, flip, and return to oven for an additional 5 minutes, until golden brown and caramelized.

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