Green Curry Buddha Bowl

Ingredients

• 1 cup raw cashews
• 2 tablespoons green curry paste
• 1 (14-ounce) can coconut cream
• 1 tablespoon fresh lime juice, (from 1 lime)
• 2 teaspoons fish sauce
• 1 teaspoon brown sugar, plus more to taste
• 1/2 teaspoon kosher salt
• 2 heaping cups broccoli florets
• 8 large cremini mushrooms, ends trimmed, sliced
• 4 cups cooked brown rice
• 2 cups shredded red cabbage
• 1 cup julienned carrots
• Toasted coconut flakes
• Cilantro
• Lime wedges

Instructions

1. 1

   Make the curry sauce. In a high-speed blender, add the cashews, curry paste, coconut cream, lime juice, fish sauce, brown sugar, and salt. Blend on high until creamy, about 1 minute.

2. 2

   Set a steaming basket inside of a large pot, add 1-inch of water and set over medium-low heat. Add the broccoli and mushrooms to the pot. Once the water begins to steam, cover the pot with a lid, reduce the heat to low and steam until the broccoli is tender, about 5 minutes.

3. 3

   To serve, divide the rice among 6 bowls. Top with the broccoli, mushrooms, cabbage and carrots, dividing evenly. Garnish with coconut flakes and cilantro and spoon the sauce over the top. Serve with lime wedges alongside.