Heart Warming Massaman Curry Vegan Buddha Bowl

The weather in London has been pretty drab lately – even as I’m writing this the sky is grey and drizzly.

That’s not necessarily bad as it does mean that evenings are cosy wrapped up in blankets, wearing fuzzy socks. It also means that my craving for rich and warming foods is tenfold and sitting in my kitchen with a bowl of this vegan buddha bowl gives me so much joy it’s a bit ridiculous, really.

I know summer is usually brimming with different buddha bowls, and felt winter was a bit lacking in that department, so creating a curry vegan buddha bowl felt like the right thing to do. It’s filling, flavourful, and is the embodiment of cosiness in a bowl. I love serving mine with brown rice, sautéed kale, and beetroot sauerkraut though you can jazz it up as much or as little as you like. Buddha bowls are known for basically being a mish-mash of anything and everything you can find in your fridge and pantry, so go crazy here.

This is my version of a massaman curry, with added almond butter to the paste for even more creaminess and flavour. We’re also having both butternut squash and sweet potato, but if you wanted you could definitely just use one – but I like added variety and different flavours that having both brings.