Gluten-Free Indian Vegetable Medley Recipe

About this recipe

A hearty and flavorful gluten-free dinner featuring a medley of spiced vegetables served over warm brown rice. Perfect for those seeking a wholesome and satisfying meal.

Ingredients

• 1 kg Whole Farm Premium Brown Rice
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 1 ltr Real Fruit Power Apple Juice 1 L
• 200 g Orange Carrot (Gajar)
• 200 g Cauliflower Florets
• 250 g Zucchini Green
• 141 g Pam Grilling Grillades Cooking Spray
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 750 ml Catch Clear Lemon N Lime Flavoured Water
• 50 g Sakthi Curry Powder
• 52 g On1Y Seed Cardamom Powder
• 45 g On1Y Cinnamon Powder

Instructions

1. 1. Cook the brown rice according to package directions, omitting any salt, and set aside.
2. 2. Spray a 4 1/2-quart Dutch oven with nonstick cooking spray and heat over medium-high heat.
3. 3. Add 1 chopped onion and 1 minced garlic clove to the Dutch oven. Cook and stir until the onion is tender, about 5 minutes.
4. 4. Carefully add 3/4 cup water, 1/2 cup apple juice, 2 diced carrots, 2 teaspoons curry powder, 1/2 teaspoon ground cardamom, and 1/4 teaspoon ground cinnamon. Stir to combine and bring to a boil.
5. 5. Reduce the heat to low, cover, and simmer for 10 minutes.
6. 6. Add 2 cups cauliflower florets, 1 sliced zucchini, and 1 cup diced bell pepper to the Dutch oven. Stir well, cover, and simmer for another 10 minutes or until the cauliflower is tender.
7. 7. Serve the vegetable medley over the cooked brown rice. If desired, accompany with gluten-free chutney for added flavor.