Yellow Curry Bowls

These Yellow Curry bowls with chicken, brown rice, broccolini, and fresh herbs are the perfect healthy lunch or dinner... and they're fully vegan!

Author PLVNTFOOD by Chef Brianna Gallo


Yellow Curry Sauce

  • 1 can full fat coconut milk
  • 2 tbsp tamari
  • 2 tbsp rice vinegar
  • Juice of 1 lime
  • 1 1/2-2 tbsp coconut sugar
  • 1 tbsp sriracha
  • 2 tbsp grated ginger
  • 2 tbsp grated garlic
  • Salt to taste
  • 1 Handful of fresh cilantro with stems
  • 1 1/2 tbsp coconut oil
  • 3-4 tbsp yellow curry powder

Other Ingredients

  • 1 package Abbot’s Butcher Chopped Chicken
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp garlic granules
  • Salt to taste
  • Coconut Oil for cooking
  • 1 bunch broccolini
  • 1 cup brown rice not cooked
  • 1/2 cup scallions
  • 1/2 cup fresh cilantro
  • 1-2 fresh jalapenos
  • 1 bag of mixed greens
  • Roasted cashews for topping
  • Fresh lime wedges for garnish


Yellow Curry Sauce

  1. Add your coconut oil, grated ginger, and grated garlic to a sauce pan over medium heat. Cook until fragrant.

  2. Add the rest of your ingredients, taste to adjust seasonings, and simmer for 10-15 minutes.

Curry Bowls

  1. Cook 1 cup of brown rice according to package instructions. Add salt to taste in with the water before cooking.

  2. Add some coconut oil to a pan over medium heat, and add your Abbot’s Butcher Chopped Chicken, coriander, cumin, ginger, garlic, and salt & cook for 5-7 minutes until browned. Set aside or keep over low heat to keep warm.

  3. In another skillet, add some more coconut oil & your sliced broccolini (including stems).
  4. Season with salt and cook over high heat for 2-3 minutes until slightly browned but still have some crunch to them.

  5. Finely slice your jalapenos & scallions, and chop up some cilantro and roasted cashews.
  6. Add some of your cooked brown rice to a bowl, with mixed greens, chicken, broccolini, and top with scallions, jalapeno, cilantro, curry sauce, and roasted cashews.