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Mixed Vegetables in Coconut Curry Gravy

Posted on by Alisa Fleming in Dairy-Free Recipes, Entrees with 1 Comment

This recipe for mixed vegetables in coconut curry gravy is an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Shailja Vishwakarma. To qualify, the recipe includes Coconut Milk Beverage or Culinary Coconut Milk by So Delicious Dairy Free.

Mixed Vegetables in Coconut Curry Gravy - this Indian-style curry even has veggie pureed into the gravy! Naturally vegan, gluten-free, dairy-free, and allergy-friendly.Spring Fling Dairy-Free Recipe ContestShailja says, “This vegetable-packed, curry gravy recipe can be served during lunch or dinner.”

For more details about the recipe contest, see this post: www.godairyfree.org/news/spring-fling-dairy-free-recipe-contest

Special Diet Notes & Options: Mixed Vegetables in Coconut Curry Gravy

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, and vegetarian. In fact, this curry gravy dish is generally top food allergy-friendly.

Mixed Vegetables in Coconut Curry Gravy
 
Prep time

Cook time

Total time

 

Author:
Serves: 4

Ingredients
  • 2 onions (chopped)
  • 2 tomatoes (chopped)
  • 1-inch piece fresh ginger
  • 2 cloves garlic
  • 2 tablespoons oil (coconut, olive, or your choice)
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon, curry powder
  • ½ teaspoon chili powder (optional)
  • ¼ teaspoon ground cinnamon
  • 2 cups boiled or steamed mixed vegetables (French beans, carrots, potatoes)
  • 1 cup So Delicious Dairy Free Coconut Milk Beverage or Culinary Coconut Milk (for richer sauce)
  • ½ cup vegetable stock
  • Salt, to taste
  • 3 cups cooked rice, for serving

Instructions
  1. Blend the onions, tomatoes, garlic and ginger with very little water. This makes the gravy mixture.
  2. Heat the oil in a pan and add the gravy mixture. Then add the coriander, cumin, turmeric, curry powder, chili powder, and cinnamon. Cook the mixture until it turns a light brown color.
  3. Whisk in the vegetable stock and coconut milk. Stir in the boiled vegetables and salt, to taste. Cook for 4-5 minutes.
  4. Serve hot with rice.

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About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry. Follow me on Google+.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

One Comment

  1. Wendy | Around My Family TableMay 3, 2014 at 3:55 pmReply

    This looks incredible- I bet my husband would love this just as much as me!

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