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 minutes
Cooking time 15 minutes
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
½ teaspoon dried chilli flakes
1 tablespoon garam masala
¼ teaspoon turmeric
1 tablespoon gluten-free tomato paste
400g can gluten-free crushed tomatoes
420g can gluten-free chickpeas, drained
¼ cauliflower, cut into small florets
1 zucchini, roughly chopped
1 large carrot, peeled, finely chopped
½ cup light coconut cream
¼ cup chopped fresh coriander
basmati rice, to serve, optional
pappadums, to serve, optional
- 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.
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.