Gluten-Free-Vegan-Curry-ready-in-just-30-minutes

Vegan meals don’t have to take an age to prepare. This flavoursome gluten-free vegan curry is on the table in just 30 minutes.

Gluten-Free Vegan Curry

Vegan meals don’t have to take an age to prepare. This flavoursome gluten-free vegan curry is on the table in just 30 minutes.
Prep Time 15 mins
Cook Time 15 mins
Course Side Dish
Cuisine Asian
Servings 4

Ingredients
 

  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 2 cloves garlic crushed
  • 2 teaspoons fresh ginger grated
  • ½ teaspoon chilli flakes dried
  • 1 tablespoon garam masala
  • ¼ teaspoon turmeric
  • 1 tablespoon tomato paste gluten-free
  • 400 g tomatoes gluten-free, crushed
  • 420 g chickpeas gluten-free, drained
  • ¼ cauliflower cut into small florets
  • 1 zucchini roughly chopped
  • 1 large carrot peeled, finely chopped
  • ½ cup light coconut cream
  • ¼ cup fresh coriander chopped
  • basmati rice to serve, optional
  • pappadums to serve, optional

Instructions
 

  • Heat oil in a large saucepan over medium heat.
  • Add onion and stir for 2 minutes or until soft.
  • Add garlic, ginger, chilli, garam masala and turmeric and stir for 1 minute.
  • Add tomato paste, tomatoes, chickpeas, cauliflower, zucchini and carrot.
  • Cover with a lid, bring to the boil, reduce heat to medium and cook for 5 minutes.
  • Stir in coconut cream and cook a further 5 minutes or until vegetables are tender.
  • Sprinkle with coriander.
  • Serve with basmati rice or pappadums, if using.
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This gluten-free recipe first appeared in Issue 9 of Australian Gluten-Free Life magazine. Pick up a copy today for more guten-free in a flash dinner ideas.

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