Meal Prep: Curry Bowls

Hello, long time no talk! I took a break from regular posting to focus on finals for the past couple weeks. Those are done now, I've graduated, and I have a week or so off until starting physical therapy school! One habit I want to get into for the purpose of making life easier during graduate school is meal prepping. I want to prepare lunches and dinners ahead of time for each weekday to help me stick to healthy eating and reduce the stress of having to cook after a long day on campus. I have been working on several recipes over the past couple months and am ready to share the first one! These are curry bowls containing buttery turmeric rice, roasted vegetables in curry sauce, and ginger lentils. 

Ingredients:

Buttery Turmeric Rice:

• 1 cup dry white rice
• 1 TBS butter
• 2 tsp garlic powder
• 1 tsp turmeric
• 1/4 tsp cumin
• 3 cups of chicken broth

Ginger Lentils:

• 1 cup dry lentils (green or brown)
• 2 tsp ginger
• 3 green onions, chopped
• 1/4 cup lime juice
• 1 tsp curry powder
• 2.5 cups chicken broth

Vegetable Curry:

• 1 medium Yukon gold potato
• 1 cup of carrots, cut into discs
• 1 medium sweet onion
• 1 TBS olive oil
• 1 cup frozen peas
• 1 jar of curry sauce (if making own, about 1.5 cups or to taste)

Instructions:

Cube the Yukon gold potato, slice the sweet onion, and chop the carrots into discs. Cut the larger discs from the wider end of the carrot in half or fourths so they cook evenly. Toss them into a medium bowl as you go. Add the olive oil and salt and pepper to taste and mix well. 

Transfer vegetables to a greased pan and bake in the oven at 400 degrees for 20 minutes, stirring at the 10 minute mark to prevent sticking. Once the vegetables are in the oven, add the rice, butter, onion powder, turmeric, cumin, and 3 cups of chicken broth to a pot. Bring to a boil, then reduce to a simmer and cook partially covered until the rice absorbs all of the liquid. Make sure to stir periodically to prevent sticking.

In another pot, add the green/brown lentils, ginger, lime juice, curry powder, and 2.5 cups of broth. Bring to a boil and then reduce to a simmer until liquid has been absorbed. If liquid remains after cooking 20 minutes, drain the excess. 

Transfer the freshly roasted vegetables into a large saucepan. Add the green peas and curry sauce of your choice. Stir until incorporated and frozen peas are no longer frozen.

Place a portion of each dish into your meal prep containers and enjoy!

Thanks for reading!