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Middle Eastern Veggie-Falafel Bowl

I honestly struggled with what to call this because there was so much thrown in. So I'm keeping it simple: 

Make 1 cup of basmati rice
Veggie prep: 
  • 1/2 bell pepper sliced into strips
  • 1/4 onion also sliced
  • 1 piece of celery diced
  • 1 small potato diced into very small pieces
Sautee the veggies in EVOO but start the potato first (give it about 3 minutes before adding the other veggies). Once all of the veggies are cooking, season with curry powder, turmeric and cumin (enough to turn them all yellow). 

Heat one can of black beans in a separate pot. (Garbanzo beans are more along the lines of middle eastern food, but Bryce doesn't really like them so I went with black beans. Call if fusion.)
Once the veggies are softened, set them aside and cover to keep warm.
In the same pan, heat one can of light coconut milk, and begin adding red curry paste (use the fork method that I've described, about 3 forks' worth of paste). 

Once the curry paste is mixed in, add 1 tsp of harissa sauce note harissa is very spicy, I used 1 tsp and was like "oh, this has a kick but not bad." For those of you who have a normal level of spice tolerance, start with a smaller amount and add more to taste. 

Once the sauce is bubbling, add the veggies back in. Meanwhile, heat up falafel in the oven/toaster oven.
Spoon into a bowl: rice, beans, sauce mix with veggies. Top with the heated falafel and serve with naan on the side. This was like throwing the kitchen sink into a bowl, but it was delicious! (Actual feedback: "This was better than the last one." 🙂)

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