Garam Masala Coco-Carrot and Rice Bowl
Garam Masala Coco-Carrot and Rice

Garam Masala Coco-Carrot and Rice Bowl

Welcome back to the blog! The recipe that I am sharing with you all today has been a massive hit in my home. I made it completely by accident due to not going to the grocery store for about 13 days (I believe this is a record in our home) and all I had on hand were a heck of a lot of carrots and my pantry staples.

What in the world was I going to make?!

I headed to my pantry and I saw a jar of one of my all time favourite Indian cuisine pastes and spices: Garam Masala. Now, you do not NEED this paste or spice mix to make this dish, but I highly recommend it. If you have never tried Garam Masala, I urge you to do so. It has such a magnificent and heavenly taste that knocks every single veggie dish out of the park. If you cannot find this paste/spice at your local store (please ask them to stock it!) you can simply use any curry paste or spice.

What is Garam Masala?

It is a magical warming blend of spices like coriander, cumin, cinnamon, cloves, ginger, cardamom and nutmeg.

Garam Masala Coco-Carrot and Rice Bowl
Speaking of curry powder, did you know that this was invented by the British? Curry powder resembles the Northern Indian spice of Garam Masala (the spice that I urge you all to try!), but it is not a spice that most Indian cooks would recognise or use. The British invented curry powder to make a quick ready-made flavour that would recreate the Indian food that colonists came to love. Another invention of the British? The term “Curry” used for Indian dishes. It seems, wherever you go online, all of the Indian spiced dishes are just lumped into one big “Curry” category. Heads up, if you go to India and order “curry”, they will look at you like you are crazy.

So, with this information, you can bet your butts that I am ready to make a change. Here at WonderMamas, we will absolutely not lump the Indian cuisines into one category that does nothing to honour the amazing culture and cuisine of India. And so, I would like to introduce this beautiful dish to you all as….

“Garam Masala Coco-Carrot and Rice Bowl”

Our family has had this Garam Masala Coco-Carrot and Rice Bowl well over 8 times in two weeks, haha! It is THAT good. This will probably be the only time that I do not recommend adding anything extra to the dish. For some reason, the carrots do ALL of the work. I was tempted to add in potatoes and bell peppers on the second making of this dish but Martin begged me not to. He said to me “Baby, the carrots are too good!!”
Do not forget to add that squeeze of lime at the end, it is well worth it!
Please share a picture with me of the Garam Masala Coco-Carrot and Rice Bow on Instagram by tagging @veganwondermamas!
Garam Masala Coco-Carrot and Rice Bowl

What you will need for this coconut carrot chickpea curry recipe…

Ingredients Required:

Red onion
Ginger
Garam Masala paste or powder
Turmeric
Carrots
Full fat coconut milk
Chickpeas
Lime
Hemp hearts
Basmati rice
Garam Masala Coco-Carrot and Rice Bowl

Garam Masala Coco-Carrot and Rice Bowl

Garam Masala Coco-Carrot and Rice Bowl

A super simple dish that will satisfy all of your cravings!
5 from 2 votes
Print Pin Rate
Course: dinner, lunch
Cuisine: Indian
Keyword: Curry
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Calories: 508kcal

Ingredients

  • 1 Red onion
  • 1 inch Fresh ginger grated
  • 2 tbsp Garam masala paste Can substitute 1:1 for powder
  • 1 tsp Turmeric powder
  • 1 pinch black pepper
  • 6 large carrots peeled, and sliced into bite sized chunks (I would opt for cubes Vs discs)
  • 1 can Full fat coconut milk
  • 1 can Chickpeas  rinsed and drained
  • 1 Lime juiced, (start small and add more as you wish)

To serve

  • 4 tbsp Hemp hearts hemp hearts to serve over each bowl
  • 1 cup basmati rice dry

Instructions

  • Grab a stock pot and heat to medium high heat. Chop up your red onion and add to the pot with 1/4 cup water. Allow the onion to saute for 3 minutes and then add in the grated fresh ginger.
  • Add more water as needed to avoid sticking. Allow the ginger and onion to heat for a couple more minutes together and then stir in the garam masala, turmeric and black pepper. Stir well. Once the fragrance is strong, add in all of the remaining ingredients except for the lime.
  • Mix well and bring to a boil. Lower to a simmer and cover. Allow the mixture to simmer for 15-20 minutes unti the carrots are tender (this does depend on the size of your carrots so please do check in).
  • This would be a wonderful time to prep any jasmine or basmati rice that you need, just follow the package instructions. If using an instant pot, cook for 4 minutes on low pressure. I like to always use 1 part rice to 1.5 parts water. Be sure to add a pinch of salt to the pot!
  • Once the carrots are tender, remove from heat and squeeze in some lime. Cover again and let sit for a few minutes.
  • Add one scoop of rice to each serving bowl and top with a nice big scoop of this garam masala mixture. Sprinkle hemp seeds all over and enjoy!

Notes

**If using a curry paste or powder, just substitute one for one.
**You can absolutely add ANY vegetables to this dish. I do recommend trying it with just  the carrots first though, it's phenomenal!

Nutrition

Calories: 508kcal | Carbohydrates: 56g | Protein: 12g | Fat: 28g | Saturated Fat: 19g | Sodium: 91mg | Potassium: 679mg | Fiber: 5g | Sugar: 7g | Vitamin A: 18120IU | Vitamin C: 14mg | Calcium: 98mg | Iron: 6mg

Benefits of…

Turmeric 

  • The main ingredient in Turmeric is Curcumin, which boosts antioxidants and has an extremely strong anti-inflammatory effect. 
  • Turmeric reduces inflammation, which is vital in protecting the immune system. Chronic inflammation is the root cause of many chronic diseases, so reducing unnecessary inflammation is extremely important.
  • Turmeric dramatically increases antioxidants. It not only neutralizes oxidation of the cells but also boosts a body’s own antioxidant enzyme.

Ginger

  • Ginger reduces gas and improves digestion. The enzymes in ginger have been shown to break up gas molecules in the gut and relieve any discomfort and it increases movement in the digestion tract. 
  • Helps relieve nausea. Growing up, my mom always made me drink a cup of ginger tea when I had a stomach ache- and now, I know why.
  • Ginger has been reported to help ease a cold or the flu. Adding fresh ginger may help protect the respiratory system, but the dried ginger did not have the same impact.

Hemp Hearts

  • Hemp hearts are technically a nut, but they are incredibly nutritious nevertheless. They contain over 30% fat, mostly essential fatty acids, which is vital for heart health. 
  • Contain significantly more protein than flax or chia seeds. The protein is very high quality as well, so perfect for all my plant-based mamas!
  • Hemp hearts have a lot of sneaky nutrients, including phosphorus, vitamin E, zinc, iron, potassium, sodium, magnesium, and calcium.
Garam Masala Coco-Carrot and Rice Bowl

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Super Simple Vegan Taco Salad Recipe

This vegan taco salad recipe is simple and insanely DELICIOUS!

I don’t know about you, but Taco Tuesday is not complete without a hearty satisfying vegan taco salad that looks as good as it tastes. This recipe is easy to prepare, requires minimal ingredients and is very budget-friendly. It is also loaded with nutrient-rich veggies, legumes and healthy fats!

Not only do I love that this recipe is hearty and filling but it’s bursting with plant-powered ingredients.

This taco salad recipe is one of my favorite Mexican inspired dishes to make and I’m happy to be sharing it with all of you today!

Enjoy this tasty super simple vegan taco salad recipe on Taco Tuesday or for a weeknight dinner option. This recipe also works well if you are meal prepping and serving leftovers for lunch the next day! 
Vegan Taco Salad

What you will need for this vegan taco salad recipe…

Ingredients Required:

Avocado

Cherry Tomatoes

Black Beans

Red Pepper

Romaine Lettuce

Corn

Cilantro

Limes

Tortillas

Our Homemade Mexican Spice Mix

Vegan Taco Salad

Super Simple Vegan Taco Salad

Sharing one of our favorite vegan taco salad's today! We enjoy this gorgeous salad at least once a week.
5 from 1 vote
Print Pin Rate
Course: lunch, Main Course
Cuisine: American, Mexican
Keyword: beginner friendly, Budget Friendly, easy dinner recipe, easy lunch
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 Salad Bowls
Calories: 214kcal

Ingredients

  • 1 1 head iceberg lettuce gauge how much you would like
  • 1 small red onion diced small
  • 1 can black beans rinsed and drained
  • 1 can corn rinsed and drained
  • 1 red bell pepper diced small
  • 1 avocado diced into cubes
  • 10 cherry tomatoes quartered
  • 1-2 limes juiced (or lemons!)
  • 1 bunch cilantro leaves only, roughly chopped 1+ tsp Mexican seasoning mix
  • 1 Jalapeno deseeded and diced (optional!)
  • 3 flour tortillas sliced into tortilla chip triangles

Mexican Seasoning Mix (If you would like to create your own!)

  • 2 tsp paprika
  • 1.5 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp crushed red pepper flakes
  • 1/2 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • pinch cinnamon

Instructions

  • Preheat oven to 400F/200C. Slice the flour tortillas into tortilla chip triangles and add to a baking tray lined with parchment paper.
  • In a small bowl, add the Mexican sesasoning mix and some water or veggie broth. Take a brush and brush the mixture onto each side of the tortilla chips. Bake for 10-12 minutes until crisp.
  • While those are cooking, simply prep the rest of the salad. Wash and chop up the iceberg lettuce. Squeeze the lime juice all over the lettuce. Toss in the rinsed and drained black beans, rinsed and drained corn, diced avocado, diced red bell pepper, quartered cherry tomatoes, and chopped cilantro.
  • Once the tortilla chips are ready, feel free to break them up over the salad or leave them whole and just decorate.
  • Add more Mexican seasoning mix over the salad if you wish. I like to squeeze extra lime over before serving.

Nutrition

Calories: 214kcal | Carbohydrates: 30g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Sodium: 192mg | Potassium: 736mg | Fiber: 8g | Sugar: 8g | Vitamin A: 2601IU | Vitamin C: 68mg | Calcium: 78mg | Iron: 3mg

Why I love this recipe…

One of the main reasons I love this recipe is because it is perfect for beginner to a vegan diet or a simple recipe for those who are looking to transition. This meal is made with whole-food plant-based ingredients that can be found in other traditional versions of a taco salad recipe, which makes it easy for transitioners to adapt to the flavors. Eating more plants in your diet will improve your family’s health, boost energy levels naturally and helps prevent sickness/disease.

A few Benefits of…

Avocado

  • While most fruits are high in carbohydrates, avocados are high in wonderful healthy fats!
  • Avocados are very nutritious and contain a wide variety of nutrients, including 20 different vitamins and minerals.
  • High in Vitamin K, Folate, Vitamin C, Potassium, Vitamin B5 & B6, and Vitamin E!
  • Contain more potassium than bananas!
  • Avocados tend to be rich in fiber — about 7% by weight, which is very high compared to most other foods. Fiber may have important benefits for weight loss and metabolic health.

Black Beans

  • Black beans are classified as legumes and are also known as turtle beans! These little dudes are prized for their high fibre and protein content.
  • The iron, phosphorus, calcium, magnesium, manganese, copper, and zinc in black beans all contribute to building and maintaining bone structure and strength.
  • Black beans are naturally low in sodium and contain potassium, calcium, and magnesium, all of which have been found to decrease blood pressure naturally.
  • Selenium is a mineral that is not present in most fruits and vegetables but can be found in black beans. It plays a role in liver enzyme function and helps detoxify some cancer-causing compounds in the body. Additionally, selenium may prevent inflammation and decreases tumorgrowth rates.
vegan taco salad

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Find more healthy recipes below:

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Jump to Recipe


Each and every week we create over 2-3 new recipes for our Plant-based meal plan memberships and sometimes, we get a bit addicted and attached to one specific recipe. This is one of those! It’s not always easy to take photos with two little toddlers running around, but lucky for you, Martin had a night shift this day and was able to take some photos of the cooking preparation! He was even able to snag some photos of Alessandro helping me to whip up the dressing and pour it all over this amazing meal. Enjoy!

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