Protein packed curry bowl

Several years ago, I made the decision to convert to a vegan lifestyle. You'll notice that I didn't use the word "diet". I believe that diets are created for short term results. In order to see long term results from a diet, the diet must become your lifestyle.

Inspired by Indian and Thai cuisine, this recipe is 100% vegan which means there are no animal products or bi-products. Worried about your protein intake? Have no fear! This bowl of deliciousness is packed with protein dense ingredients: 

• Edamame: 17g of protein per 1 cup
  
• Red lentils: 13g of protein per 1/4 cup
  
• Chickpeas: 10g of protein per 1/4 cup
  
• Peanut butter: 8g of protein per 2 tablespoons
  

Vegan or not, this recipe is certainly not lacking flavor. Let's get to the cooking!

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INGREDIENTS

• 1 cup dried brown rice, cooked according to packaged directions
• 1 tablespoon coconut oil (any oil can be substituted)
• 4-6 cloves of garlic, pressed
  
• 1 large onion, chopped
• 1 organic red bell pepper, chopped
• 1 jalapeno, diced 
• 1 small sweet potato, peeled and chopped
• 1/2-1 pound mushrooms of your choice, chopped
• 1 small zucchini, chopped
• 1 cup edamame, shelled (you can buy it frozen)
• 2 cans (14.5 oz) fire roasted tomatoes, no salt
  
• 2 cans (14.5 oz) chickpeas, no salt
• 2 heaping teaspoons sweet curry
• 1 heaping teaspoon garam masala 
• 1/2 teaspoon cumin
• 1/4 teaspoon ground ginger (use fresh if you prefer)
• 3/4 cup dried red lentils
• 2 cans (14.5 oz) light coconut milk
  
• 2-3 heaping teaspoons of peanut butter
• 1/4-1/2 teaspoon of salt
  
• Fresh ground pepper to taste
• A few handfuls of fresh spinach
• Sriracha sauce (optional)
  

*All ingredients are assumed to be organic.

PREPARATION

• In a small saucepan, cook rice according to packaged directions.
• In a large pot, add coconut oil to medium-high heat and saute with garlic, onion, red pepper, jalapeno, sweet potato, and mushrooms. Cook for about 10-15 minutes, or until potatoes begin to soften
  
• Add zucchini and edamame and stir occasionally for 2-3 minutes.
• Add tomatoes and chickpeas and blend together thoroughly.
• Combine mixture with curry, garam masala, cumin, and ginger and stir until well blended.
• Add coconut milk, peanut butter, lentils, and season with salt and pepper. Turn heat to low and simmer, covered, for about 20-25 minutes, or until lentils are fully cooked. 
• Add spinach and stir until wilted.
• Taste and adjust seasonings to your liking. 

• Serve over rice, and if desired, add sriracha sauce. Enjoy!

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I'd love to hear what you think about this recipe. Leave a comment to let me know if you liked it or made any changes to make it even better!

Happy cooking :)

P.S. If you are interested in learning more about veganism, I highly recommend watching a documentary called, "Forks over Knives" (you can find it on Netflix). It may not convince you to adopt a vegan lifestyle, but it will give you a lot of new knowledge that is difficult to ignore.