Gluten-Free Vegetable Curry

About this recipe

Indulge in a warm, spicy, and flavorful gluten-free vegetable curry. This delicious dish combines fresh vegetables, creamy coconut milk, and aromatic spices, offering a comforting meal that aligns with gluten-free dietary needs. Perfect for a cozy weeknight dinner, this curry is both simple to prepare and satisfying.

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons gluten-free curry powder
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 can (400 ml) coconut milk
• 1 cup vegetable broth
• 2 cups mixed vegetables (bell peppers, carrots, peas)
• 1 cup canned chickpeas, drained and rinsed
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions

1. 1

   Heat the oil in a large pot over medium heat.

2. 2

   Add the onion and sauté until softened, about 5 minutes.

3. 3

   Stir in the garlic and ginger, cooking for an additional 2 minutes.

4. 4

   Mix in the curry powder, turmeric, cumin, coriander, and paprika, and cook until fragrant.

5. 5

   Pour in the coconut milk and vegetable broth, bringing to a simmer.

6. 6

   Add the mixed vegetables and chickpeas, seasoning with salt and pepper.

7. 7

   Simmer the mixture for 15-20 minutes until vegetables are tender.

8. 8

   Garnish with fresh cilantro and serve hot.