Gluten Free Vegetable Curry
This gluten-free vegetable curry is packed with flavorful spices and a variety of colorful vegetables.
Ingredients - Serves 4
- Lime juice - 1 tablespoon
- Fresh cilantro - 1/4 cup, chopped
- Frozen peas - 1 cup
- Broccoli florets - 1 cup
- Zucchini - 1, sliced
- Bell peppers - 2, diced
- Carrots - 2, sliced
- Coconut milk - 1 can (400ml)
- Vegetable broth - 2 cups
- Salt - To taste
- Cayenne pepper - 1/2 teaspoon
- Coriander - 1 teaspoon
- Cumin - 1 teaspoon
- Turmeric - 1 teaspoon
- Curry powder - 2 tablespoons
- Ginger - 1 tablespoon, grated
- Garlic - 3 cloves, minced
- Onion - 1, diced
- Coconut oil - 2 tablespoons
Let's Get Started
- Heat the coconut oil in a large pot over medium heat.
- Add the diced onion, minced garlic, and grated ginger. Cook until the onion is translucent and fragrant, about 5 minutes.
- Add the curry powder, turmeric, cumin, coriander, cayenne pepper, and salt. Stir well to coat the onions and spices.
- Pour in the vegetable broth and coconut milk. Bring to a simmer.
- Add the sliced carrots, diced bell peppers, sliced zucchini, broccoli florets, and frozen peas. Stir to combine.
- Cover the pot and let the curry simmer for 15-20 minutes, or until the vegetables are tender.
- Stir in the chopped cilantro and lime juice.
- Serve the gluten-free vegetable curry over cooked rice or quinoa.
- Garnish with additional cilantro, if desired.
Dietary Info
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 250
- Fat: 8g
- Carbs: 40g
- Protein: 10g
- Sodium: 800mg
- Sugar: 8g
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