Gluten-Free Indian Lentil And Vegetable Curry Recipe

About this recipe

A hearty and flavorful gluten-free Indian curry featuring lentils, vegetables, and aromatic spices, perfect for a satisfying dinner. This dish is rich in coconut milk and pairs wonderfully with steamed rice.

Ingredients

• - Schwartz Coriander Leaf Jar
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• - Ginger - 100g
• 160G Cauldron Tofu Pieces
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• NaN Unsweetened Almond Beverage
• - Ktc Vegetable Oil
• - Trs Brown Lentils
• 500G White Pearl Italian Pudding Rice 500g
• - Jalpur Curry Powder

Instructions

1. 1. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add 1 chopped onion, 2 minced garlic cloves, and 1 tablespoon of grated ginger. Sauté for 2-3 minutes until tender and aromatic.
2. 2. Stir in 1/3 cup of curry powder and cook for 4-5 minutes, stirring often, until the spices are fragrant. Add 1 cup of almond milk and simmer for 1-2 minutes, stirring occasionally.
3. 3. Transfer the mixture to a pressure cooker. Add 1 cup of cubed tofu, 2 diced carrots, 1/2 cup of brown lentils, and 1 cup of water. Close the pressure cooker and bring it up to pressure following the manufacturer's instructions. Cook on high pressure for 15 minutes.
4. 4. Release the pressure according to the manufacturer's directions and carefully remove the lid. Stir in 1/4 cup of chopped cilantro. Simmer for an additional 2-3 minutes to combine flavors.
5. 5. Serve the curry hot over steamed rice, garnished with additional cilantro leaves if desired.