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The Maharaja Bowl
Colorful, flavorful, and as spicy as you want it, this bowl featuring classic Indian flavors can be edited to fit your cooking schedule. Don't panic at the long list of ingredients; I'll talk you through shortcuts along the way. The trick is to prep all vegetables and spices ahead of time. Then you just add as you go.
Prep Time: 00:30
Cook Time: 00:40
1/2 large eggplant
1/2 head of cauliflower
1 tablespoon garam masala
1 tablespoon coconut oil
1/4 cup coconut flakes (optional)
1/4 cup cashews (optional)
1/2 cup split red lentils
3/4 cup water
1/2 small onion
2 cloves garlic
4 stems from mint stalks and parsley stalks (reserve leaves)
1/2 t cayenne
3/4 teaspoon black mustard seeds
1 tablespoon coconut oil
3/4 t ground coriander
1/2 t cumin
1 1/2 turmeric (or substitute teaspoons garam masala for above three spices)
1/2 cup tomato puree
1 t maple syrup or coconut nectar (optional)
package seeds of change rice and quinoa mix, or two cups of your choice of grain (optional)
1 tablespoon ghee (optional)
1/2 pound carrots
1 tablespoon ghee or coconut oil
1 tablespoon coconut nectar or maple syrup
1 tablespoon orange juice
1/4 t cardamom
1/4 t coriander
3 t turmeric (or substitute teaspoon garam masala for the spices)
1/3 c sparkling water
1/2 large cucumber
1/2 cup cherry tomatoes
1/8 head of cabbage, green or purple
4 leaves of kale
1/4 cup yogurt, dairy or coconut-based
leaves from mint and parsley stems used in lentils
salt and pepper to taste
1Wash lentils thoroughly, drain, and place in a bowl with 3/4 c water. Let soak 30 minutes.
2Prep all vegetables: Peel and cube eggplant; place in colander and sprinkle with salt. Cut cauliflower into florets. Coarsely chop 1/2 small onion and put in food processor; add peeled garlic and peeled ginger. Coarsely chop mint and parsley stems; add to food processor. Peel carrots, halve lengthwise, and cut in 2" lengths; set aside. Peel and seed cucumber, then cube. Halve cherry tomatoes. Place in separate colander, sprinkling generously with salt. Shred cabbage and kale leaves and set aside. Finely chop the mint and parsley together.
3Prep all spices: Put 1 tablespoon garam masala in large bowl to toss roasted vegetables. Combine coriander, cumin, and turmeric for lentils; have cayenned and mustard seeds handy. Measure tomato puree and sweetener for lentils. Combine cardamom, coriander, and turmeric for carrots; measure out orange juice, sweetener, and sparkling water.
4Preheat oven to 400º. Melt 1 tablespoon coconut oil over low heat; cool. (Alternatively, use a light oil, such as a nut oil.) Place eggplant and cauliflower in bowl with garam masala. Pour oil over and toss. Spread on a parchment-covered baking sheet, place in oven and set timer for 20 minutes.
5Process onion, garlic, ginger, and herb stems until finely chopped. Heat oil in a medium-sized saucepan over medium heat. Add mustard seeds and cook until they turn grey and begin to pop. Add onion mixture and stir. Sprinkle with cayenne, then add spice mix. (Alternatively, simply add 1 1/2 teaspoon garam masala.) When mixture is fragrant and onions are slightly brown, add lentils and water, tomato puree, and sweetener, if using. Bring to a medium bubble and cook, covered, for 20-30 minutes, until lentils have achieved desired doneness. Let rest 5 minutes, then stir in ghee (if using) and add Seeds of Change package contents or 2 cups of rice or quinoa (if using). Before serving, toss with 1/2 of chopped herbs.
6Stir roasted veggies, then roast an additional 10 minutes. After 10 minutes, stir in coconut and cashews if using, roasting an additional 10 minutes (40 minutes roasting time total).
7In medium skillet, place peeled carrots. Top with ghee, sweetener, orange juice, spice mix or garam masala, and stir. Add sparkling water and bring to a boil. Cook uncovered 15 minutes, or until all water has evaporated and carrots are tender and glazed. Toss with remaining 1/4 of minced herbs.
8Combine cukes and tomatoes with yogurt; toss with about 1/4 of the herbs.
9Assemble the bowl: 1/2 cup lentils/rice mix, and roasted veggies and carrots as you like. Fill 1/3 to 1/2 of bowl with shredded kale/cabbage mix, and top with yogurt veggies.
The lentils were inspired by a recipe in Plenty, by Ottolenghi. The carrots were adapted from Lord Krishna's Cuisine by Yamuna Devi.
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