I don’t know about you, but my fall diet has been sorely lacking in veggies, and so this spicy lamb curry bowl was definitely in order.
I’m a big fan of big summer salad bowls- greens topped with protein, seasonal fruits and/or veggies, cheese, nuts and the like – and I never tire of eating them. Fall comes around an a salad sounds less appetizing than say, baked goods and so slowly but surely here we are two weeks before Thanksgiving and I’m feeling less than stellar. Not the best way to walk into Season’s Eatings.
Inspired by a recent dinner out, I decided to turn my mom’s delicious (and famous amongst my family and friends) Indian Breakfast into one of my summer-inspired salad bowls, but with enough warm flavors and heft to make it really feel like a fall favorite.
In essence, I deconstructed her curry into lighter fare. Not that hers was so heavy per se, but I swapped her potatoes for sheet pan roasted cauliflower, separated the lamb and the garbanzos, added carrots for color and did without those glorious puffy fried puri. This bowl is such a flavor bomb, they were only slightly missed.
What else?
I topped the whole thing with a squeeze of lime and some pickled onions. I wanted to add some cashews for extra crunch but alas, I didn’t have any. Anyway, an option for your consideration.
All in all, this spicy lamb curry bowl was just the cozy heartiness I’d want out of colder weather foods but with enough hefty veg to keep things moving.
You know what I mean. Plus, it’s so pretty, right?
Now, keep calm and curry on!
Spicy Lamb Curry Bowl
This spicy lamb curry bowl is a lighter take on a heavy, richer family favorite with spiced lamb, sheet pan cauliflower and garbanzos.
Ingredients
- For the lamb curry:
- 1 TB olive oil
- 1/2 red onion
- 1 pound ground lamb
- 5 cloves garlic, minced
- 1 1/2 inch ginger paste
- 2 tsp cumin
- 2 tsp coriander
- 1/4 tsp turmeric
- 1/4 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/4 tsp ground cinnamon
- For the cauliflower:
- 1 head cauliflower, chopped
- 1 TB olive oil
- 2 tsp ginger paste
- 4 cloves garlic, minced
- 1/4 tsp ground cloves
- 1/4 tsp ground turmeric
- 1 tsp cumin
- 1/4 tsp cinnamon
- For everything else:
- 2 6" carrots
- 2 14-oz cans garbanzo beans
- 4 cups kale
- 1 lime
- 1 red onion, divided
- 1/2 cup fresh cilantro, chopped
Directions
- Step 1 Preheat the oven to 375F.
- Step 2 First, prep the cauliflower/carrots.
- Step 3 In a large bowl, add together the olive oil, ginger, garlic, cloves, turmeric, cumin and cinnamon. Mix well. Add the cauliflower florets and toss to thoroughly coat. Spread mixture onto 3/4 of a sheet pan, reserving some space for the carrots.Cut the carrot on a bias. Add to the other size of the sheet pan, and coat with a sprinkle of olive oil. Place in the oven and bake for 50 minutes or until the carrots are tender and the cauliflower is soft and cooked through.As the cauliflower roasts, prepare the lamb.In a saute pan over medium-high, add the oil, onion, ground lamb and garlic. Using a wooden spoon, break up the lamb into small pieces, and cook, stirring occasionally, until the lamb is no longer pink. Add the spices, stir well and cook completely. Remove the lamb from the pan, reserving any remaining oil in the pan.To the oily pan, add the chickpeas, stir to coat with the pan drippings, and cook over medium heat until all of the liquid in the pan has evaporated. Turn off stove.Take the remaining half onion and thinly slice. Squeeze the lime over the onion and set aside.When the cauliflower is done cooking, assemble the bowls.To the four bowls, divide all the cooked ingredients. Garnish with fresh cilantro and serve hot.
