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I have a philosophy. It’s been tried and found true, tested over many years by many different people. It may even have the power to change your life, or your eating habits. Same thing, right? Here it goes: peanut butter makes everything better. Allow me to convince you. Apples + peanut butter = the ultimate...Read More

Total time

0 minutes




  • 4.5 cups cooked brown rice
  • 3 tablespoons coconut oil
  • 1 small Onion
  • 3 cloves garlic
  • 2 tablespoons minced ginger
  • 2 tablespoons curry powder
  • 0.5 teaspoon crushed red pepper flakes
  • 0.5 teaspoon cumin
  • 0.5 teaspoon coriander
  • 0.125 teaspoon cinnamon
  • pinch cloves
  • bay leaf
  • 2 teaspoons salt
  • 0.25 cup tomato paste
  • 0.75 cup organic all natural peanut butter
  • 1 (8) oz. can tomato sauce
  • 1 cup vegetable broth
  • 1 cup coconut milk
  • 1 tablespoon Sriracha
  • 4 medium carrots
  • 1 medium crookneck squash
  • 1 medium head broccoli
  • 8 oz . sliced cremini mushrooms
  • 2 tablespoons chopped peanuts
  • 1 scallion


  1. Preheat the oven to 425 degrees.
  2. Heat one tablespoon of coconut oil over medium heat. Add in the onion and sauté until translucent. Add in the garlic, ginger, curry powder, crushed red pepper flakes, cumin, coriander, cinnamon, cloves, bay leaf and 1 teaspoon of the salt. Cook until the spices have become fragrant. Add in the tomato paste and peanut butter. Cook until warmed.
  3. Whisk in the tomato sauce, vegetable broth, and coconut milk. Bring to a simmer and remove the sauce from the heat. Stir in the Siracha and remove the bay leaf. Allow the sauce to cool slightly. Transfer slightly cooled sauce into a blender (or food processor) and blend (or process) until the sauce is smooth.
  4. Combine the carrots with one teaspoon of the melted coconut oil and 1/4 teaspoon salt. Place on a baking tray and bake for 10 minutes. While the carrots are cooking toss the crookneck squash, broccoli, and mushrooms with the remaining coconut oil and salt. Once the carrots have cooked for ten minutes add all the other vegetables to the tray and bake for another 15 minutes.
  5. To assemble the bowls place 3/4 cup rice in the bottom of each bowl. Top with the desired amount of vegetables and curry sauce. Top with chopped peanuts and scallions. Serve.