Gluten-Free Vegetable Coconut Curry Recipe

Name: Gluten-Free Vegetable Coconut Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Fusion
Ingredients: 1 Bunch x 2 Coriander Leaves (Kotthambari); 100 g Garlic - Single Clove; 50 g Thai Ginger (Shunti); 100 g Lemon Grass; 1 Pack Nectr Cremini Mushroom (Chemical Free); 125 g Yellow Bell Pepper; 400 Ml Chaokoh Coconut Milk; 200 g Hydroponic Sweet Bell Pepper (Cocktail); 1 ltr Organic Tattva Peanut Oil Bottle; 100 g Satyam Black Big Mustard Seeds; 50 g Sakthi Curry Powder; 1 pc (52 g) On1Y Paprika Powder; 250 g Vistevia Sugar Free Tomato Sauce; 80 g Urban Platter Cayenne Pepper Powder; 200 g Tata Sampann Cumin Seeds / Jeera Seeds (Whole Spices) (Jeera); 1 ltr Wow! Coco Charge Tender Coconut Water; 200 ml Japanese Choice Gluten Free Soy Sauce

Fusion cuisine

Gluten-Free Vegetable Coconut Curry recipe

About this recipe

A hearty and flavorful gluten-free vegetable curry made with a medley of fresh vegetables, creamy coconut milk, and aromatic spices. Perfect for a satisfying dinner that’s both healthy and delicious.

Ingredients

1 Bunch x 2 Coriander Leaves (Kotthambari)
100 g Garlic - Single Clove
50 g Thai Ginger (Shunti)
100 g Lemon Grass
1 Pack Nectr Cremini Mushroom (Chemical Free)
125 g Yellow Bell Pepper
400 Ml Chaokoh Coconut Milk
200 g Hydroponic Sweet Bell Pepper (Cocktail)
1 ltr Organic Tattva Peanut Oil Bottle
100 g Satyam Black Big Mustard Seeds
50 g Sakthi Curry Powder
1 pc (52 g) On1Y Paprika Powder
250 g Vistevia Sugar Free Tomato Sauce
80 g Urban Platter Cayenne Pepper Powder
200 g Tata Sampann Cumin Seeds / Jeera Seeds (Whole Spices) (Jeera)
1 ltr Wow! Coco Charge Tender Coconut Water
200 ml Japanese Choice Gluten Free Soy Sauce

Instructions

1. Heat 1 tablespoon of peanut oil in a sauté pan over medium-low heat. Add 2 teaspoons of mustard seeds and 2 teaspoons of crushed coriander seeds, and sauté until the seeds pop, about 1 minute.
2. Add 1 teaspoon of minced garlic and 1 teaspoon of grated Thai ginger. Sauté until aromatic, about 1 minute.
3. Stir in 1/2 cup of sliced cremini mushrooms and 1/2 cup of diced yellow bell pepper. Cook for 3-4 minutes until the vegetables are tender.
4. Sprinkle 3/4 tablespoon of curry powder and 1 tablespoon of paprika over the vegetables, stirring to coat them evenly.
5. Add 1/2 cup of coconut milk, scraping up any browned bits from the bottom of the pan.
6. Add 1/2 cup of coconut milk, 1/2 cup of tomato sauce, and a pinch (1/8 teaspoon) of cayenne pepper. Stir well and let the mixture simmer for 5-7 minutes until the sauce thickens to your desired consistency.
7. Stir in 1 teaspoon of soy sauce and 1 tablespoon of chopped fresh coriander leaves. Adjust seasoning to taste.
8. Serve the curry hot as is or alongside additional chopped coriander leaves for garnish.