Do you love Meal Bowls? Then you would definitely enjoy this Zucchini and Mushrooms in a Tangy Tomato Gravy with Herbed Rice recipe. What a comforting and delicious meal bowl, that is convenient and easy to make as a lunch or dinner meal for me. I love me some meals in a bowl! I’m sure you are absolutely going to love the tomato sauce too. It’s one of my special recipes!

Ingredients (Serves 1-2)

For Tomato Gravy:
4-5 Tomatoes
2-3 Garlic Cloves
1 tsp Paprika
1 tsp Chilli Flakes
1 tsp Olive Oil
1 tsp Oregano
1 tsp Salt
1 tsp Pepper

Others:
200g Mushrooms
1 Green Zucchini
1 Large Onion
1 tbsp Olive Oil
1 tsp Salt
1 tsp Pepper
1 tsp Paprika
1 tsp Garlic Powder

Herbed Rice:
2 cups Rice
3-4 Fresh Thyme Sprigs
1 tbsp Chilli Flakes
1 tbsp Oregano
Water for boiling rice

Method

Tomato Gravy
1. You start with tomatoes, boil them in water for around 8-10 minutes on high heat till the skin starts to peel. Once boiled, peel off the skin, put in the blender, add salt, garlic (2-3 cloves), pepper, paprika, chilli flakes, olive oil and oregano. I like to blend to a point where the puree is still a little lumpy. Keep the puree aside.

2. Next jump onto mushrooms and one full zucchini. Chop mushrooms in half and zucchini in bite-sized cubes. Put them in a bowl and add olive oil, salt, pepper, paprika and garlic powder. Mix it all together nicely.
3. Then take a pan and stir-fry for about 3-4 minutes. Keep aside.
4. Next take one large onion, chop it up and put in a pan with oil and cook for 3-4 minutes until onions are slightly translucent. Then add your tomato puree and cook for another 1-2 minutes until a nice thick sauce consistency is there.
5. Next add your veggies to it, mix well and turn off heat.
6. For herbed rice, take steamed rice and temper it with thyme, chilli flakes and oregano in olive oil.

This recipe is a lovely hearty combination. Hope you enjoy it!