Curries · Dairy-Free · Gluten-Free · Vegetarian · Weeknight Mains

Vegetable Curry (DF, GF)

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If it were up to me, curries would be a staple meal in our house. I love them, their flavour – the rich sauces, all of it. Yum! But despite being a carnivore at heart even I can’t resist a good vegetable curry! This particular one came about, as I mentioned in the zucchini fritter post, when dad decided to do something with the leftover veggies in the crisper, and spotted a recipe in our local supermarket magazine that would work well for it. It’s amazing to think that when I was little there weren’t these magazines at each supermarket filled with delicious recipes. but now the culture has changed so much. Cooking and sharing recipes has become a thing for all people to share, so it’s no wonder even the local supermarkets want in! Who could resist sharing a winning recipe!

However, when it comes to vegetable curries it can be important to make sure to watch either the added liquid or to not use too many watery vegetables. You want the vegetables to soak up the delicious spices in the curry, not wash them out with excess fluid. But I am also quite picky with vegetable curries, as I prefer mine to sit overnight in the fridge to let the vegetables soak up even more flavour. But I tend to find that curries in general are even nicer the next day after cooking! Yum!

Happy FF!

Adapted from Woolworths’ Fresh’s

Vegetable Curry

Serves: 4, Prep: 15-20 mins, Cook: 30 mins

Ingredients

  • 2 tbsp vegetable oil
  • 1 medium eggplant, cut into 2cm cubes
  • 1 brown onion, diced
  • 1 tsp minced garlic
  • 1/4 cup coriander, finely chopped
  • 2 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 pinch dried chilli flakes
  • 1 cup vegetable stock, (we used Massel’s gluten free)
  • 400ml coconut milk
  • 1 sweet potato, peeled and cut into 2cm cubes
  • 1 carrot, peeled and sliced
  • 2 cups cauliflower florets
  • 1 large zucchini, diced
  • 2 tsp ground coriander
  • 2 tbsp lemon juice

Method

  1. Heat 1 tbsp of the vegetable oil in a large pan, then add the eggplant and cook for 5 minutes or until golden all over. Transfer to a bowl.
  2. Heat the remaining oil in that same pan, add the garlic and onion and spices and cook for up to 5 mins, or until soft, fragrant and golden.
  3. Stir in coconut milk and bring to the boil.
  4. Add the remaining vegetables and reduce the heat to a simmer, cook for 15 minutes or until the vegetables are all tender.
  5. Return the eggplant to the pan and heat through for 5 mins, or until all the vegetables are cooked.
  6. Stir through lemon juice and chopped coriander and serve.
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