• J. Kim

The Notorious G.C.B.- Garlic Curry Bowl

Updated: Mar 1

Always a little different. Always a lotta flavor.


What I used:

Brussels sprouts** Curry**

Sweet potatoes** Ground garlic**

Red potatoes** Coriander

Olive oil** Turmeric**

~ 1/2- 1 lb. ground organic pork sausage Cumin**

Broccoli Thai chili

Sweet peppers Salt & pepper

Orange bell pepper

Fresh ginger root**

Avocado (used as garnish)

Fresh lime**



If I had such a thing as a signature dish, this might be it.

Deliciously Gluten free & anti-inflammatory because of the curry, turmeric, & ginger, means this hot meal is good for you! And, by the end of your meal, you'll be full without being uncomfortable.



I never cook this from a recipe so the outcome is always just a little different. Like the live version of your favorite song. I use whatever I'm feeling in the moment, but a few ingredients remain the same each time (starred above). Personally, I am pescatarian (vegetarian plus seafood) and only occasionally eat meat, though my partner is an omnivore. I've attempted this scramble/bowl with plant-based sausage and had some success but I find that the potatoes love the fats from the regular sausage, so I almost always make it that way. (I usually make my own veggies & vegan sausage scramble on the side, as pictured.)

Quantity Quandary: I have the tendency to cook to the size of pan that I am using. The 10" pan I am using in the photos makes 3-6 servings, depending on ingredients used, & number of, & hungriness level of expected dinner guests. Round out this meal by adding it to a bed of quinoa, rice, or your favorite greens!



The Process:

Usually this takes about 25-35 minutes total cook time. I start with the potatoes, as they take the longest to cook, and then dice and add other ingredients in the order of longest cook time to shortest.


I begin by peeling the sweet potatoes, then dicing both those and the red potatoes (I just wash the reds, I prefer to cook them with their skin on!)


On medium heat, bring the pan to temperature, & add a dash of olive oil. Potatoes go in! Add a dash of salt & pepper. **Make sure to stir the pan every time you check on it, and any time you add something.


Next, slice the base off and halve the Brussels sprouts, add to pan.


Add garlic, curry, coriander, cumin, turmeric, and small dash of Thai chili. Dice the fresh ginger, add to pan. Be generous with the garlic & curry. Cut the lime in half, squeeze half the juice into the pan now, & save the other half. Cook for about 8-12 minutes. If it begins to stick to the bottom of the pan, add another dash or two of olive oil.


Add the sausage, breaking it into pieces as you go. Cook for 2-4 minutes. (Sausage will not be done.)


Add cut broccoli, sliced bell pepper, sweet peppers, and anything else you're in the mood for (mushrooms, zucchini, or yellow squash can make a nice addition, and I'd love to try this with asparagus some time). Thoroughly cook until potatoes are softened, and sausage & veggies are cooked through.


Squeeze the last of the lime juice into the pan, toss some into a dish, & serve! We added some avocado to the top of this one, but feta cheese also makes an excellent garnish. (And it is perfectly scrumptious on its own, without either.)



Thanks for following along! I hope your winter solstice is spent around good food, in warmth, & safety. Eagerly awaiting the day when it is safe for us all to be together again. Happy Holidays!



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