Coconut Curry Bowls with Spicy Harissa, Zucchini, + Mango

I’m knee deep in operation clear out the freezer, strictly so I can make some room to resume some fun baking before Summer ends. So needless to say I’m committed to centering dinners around items already on hand. & it’s amazing what I have hiding in there! I had a package of my favorite vegan meatballs on hand, and I went for a Coconut Curry Bowls with Spicy Harissa, Zucchini, + Mango. We finally got a break in the warm weather and I was CRAVING something warm + saucey + comforting. This meal was very kitchen sinked, and it turned out amazing! So savory + filled with the most delightful spiced flavors of curry + harissa. It was like the most perfect middle Eastern rice bowl that I packed with Summer essentials - like mango + zucchini - and it blended perfectly together. And it was vegan (minus the fish sauce, which you can totally omit), so another option to have in my back pocket for the next time I have my favorite vegans over.

 
 

For the mango

  • 1 mango

  • 1 serrano chili

  • juice of 1/2 a lime

For the meatball + veggie curry

  • 1 package frozen Beyond Meatballs (or other vegan meatball; you could also use roasted cauli)

  • 2 tbsp sesame oil

  • 4 garlic cloves

  • 1 onion, diced

  • 1-2 zucchinis, sliced

  • 1/2 tsp curry powder

  • fresh cracker black pepper

  • 2 tbsp spicy harissa

  • 2 tbsp soy sauce

  • 1 tbsp fish sauce

  • 1 can of coconut milk

  • 1/4 c. fresh basil, thinly sliced

  • Cooked rice

  • Sesame seeds for garnish

Preheat the oven to 375 + line a baking sheet with foil. Lightly grease the foil. Add the meatballs to the pan and cook until crispy - 15-20 minutes (or follow your meatball cooking instructions).

In a separate bowl, toss together the mango, chile, + lime juice. Cover + let sit in the fridge until you’re ready to eat.

Begin cooking your rice (or have your cooking partner help with that).

Place a large saute pan over medium heat and add the sesame oil + garlic. Cook for 1-2 minutes. Add the onion, and continue to cook until the onion starts to soften - about 10 minutes. Add the ginger + zucchini, and cook another 8-10 minutes. Add in the curry powder, harissa, soy sauce, and fish sauce, stir, and increase the heat to medium high. When the the liquids start to really simmer, add in the coconut milk. Stir to combine + bring to a steady simmer. Once the mixture has simmered for 2-3 minutes, add in the meatballs, stirring to coat the meatballs in the sauce. Turn to low + cover until you’re ready to eat. About 2 minutes before you’re ready to eat, stir in the basil.

To serve, lay some of the rice at the bottom of your dish. Top with the meatball + veggie mixture. Sprinkle the mango mixture on top. Finish with some sesame seeds,

Lesley ZehnerComment