Over the past few months, my Sundays have become synonymous with a few things: brunch with old friends, relaxation, and meal prep. Friends in the paleo world have always preached the importance of preparing meals ahead of time, but I didn’t realize how much time I would save throughout the week by chopping veggies, boiling eggs, and having full meals ready to pop in the microwave after work or before classes. Thank goodness I finally listened to them! 🙂

One of my staple meals is Veggie Curry. Most curry recipes I found online incorporated rice or quinoa and garbanzo beans, but I wanted something that would work for me if I was on Whole30 or simply avoiding grains and legumes.

This recipe is incredibly nutrient dense and flavorful. It’s also easy to make! I prep this meal almost weekly and heat it up before class. This recipe makes about 3 meals.

Ingredients:

• 3 bell peppers, chopped (any color – I like to use red, yellow and green)
• 1 medium sweet potato, chopped
• 1 cup carrots, shredded or chopped
• 4 cups cauliflower rice (I use frozen Birds Eye Steam Fresh or Green Giant, but you can also make your own by grinding cauliflower in your food processor)
• 1 cup chicken broth (use vegetable broth to make the recipe vegetarian/vegan)
• 3 tbsp petite diced tomatoes
• 1 tbsp garam masala
• 1/2 tbsp cumin
• 1 tsp extra virgin olive oil
• 1 tsp paprika
• 1 tsp ginger
• Optional: Salt and garlic to taste

Instructions

1. Heat olive oil over low heat.
2. Add in chopped peppers, carrots, and sweet potato, along with spices. Let cook on low heat for five minutes.
3. Stir in cauliflower rice, tomatoes, and chicken broth.
4. Cover and continue to cook on low for 15 minutes.
5. Uncover, stir, and heat up to medium low. Cook for another 15-20 minutes or until the cauliflower rice has soaked up the rest of the broth.
6. Serve or store in meal prep containers. Bon appetit!