Gluten-Free Vegetable Curry With Jasmine Rice 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, served over fluffy jasmine rice. Perfect for a satisfying dinner.

Ingredients

• 500 ml Bertolli Extra Virgin Olive Oil
• 200 g Cauliflower Florets
• 250 g Zucchini Green
• 1 Kg Freshows Edamame Without Pod
• 150 g Spring Onion (Kandychi Path)
• 320 G Wohhupsambal Oelek
• 1 pc (1 L) Sofit Unsweetened Almond Milk Drink
• 125 g Red Bell Pepper
• 500 g Organically Grown Sweet Potato
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 1 kg Rice
• 750 ml Catch Clear Lemon N Lime Flavoured Water
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar

Instructions

1. 1. Heat 2 tablespoons of olive oil in a Dutch oven or heavy-bottomed pot over medium-low heat. Add 1 cup of diced sweet onion and 4 minced spring onions, cooking until softened, about 4 minutes.
2. 2. Stir in 2 tablespoons of sambal oelek and cook for 1 minute, stirring frequently to release the aromas.
3. 3. Add 1 cup of almond milk, 3/4 cup of diced red bell pepper, 3/4 cup of water, 1/2 teaspoon of salt, and 1/2 pound of diced sweet potato. Mix well, cover, and simmer gently over low heat for 10 minutes.
4. 4. Stir in 3 cups of bite-sized cauliflower florets and continue to simmer, covered, until tender, about 10 minutes. Add 1 cup of sliced zucchini and cook for an additional 2 minutes.
5. 5. Remove the pot from heat and stir in 1 cup of edamame without pod and 1 tablespoon of lemon juice. Cover and let rest for 5 minutes.
6. 6. Serve the curry over 6 cups of cooked jasmine rice. Optionally, sprinkle with toasted almonds or cashews for added crunch.