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

• - Filippo Berio Garlic Flavoured Olive Oil
• 1 Kg Yellow/White Onion 1kg
• 100 G Jumbo Garlic 100g
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 500 G Jack'S Cauliflower Florets
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 600 Ml Bristol Syrup Co Lime Juice, 600Ml
• NaN Unsweetened Almond Beverage
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Red Sweet Potato
• 100 G Fresh Green Peas 100g
• 250G Tilda Wild Rice
• - Tata Salt
• 85G Terre Exotique Harissa Paste, 85G

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 garlic cloves, cooking until softened, about 4 minutes.
2. 2. Stir in 2 tablespoons of harissa paste and cook for 1 minute, stirring frequently to release the aromas.
3. 3. Add 1 cup of almond milk, 3/4 cup of diced tomatoes, 1 cup of vegetable broth, 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 green peas and 1 tablespoon of lime juice. Cover and let rest for 5 minutes.
6. 6. Serve the curry over 6 cups of cooked wild rice.