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    You are at:Home»Dairy-Free Recipes»Mixed Vegetables in Coconut Curry Gravy

    Mixed Vegetables in Coconut Curry Gravy

    1
    By Alisa Fleming on May 3, 2014 Dairy-Free Recipes, Entrees

    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
     
    Print
    Prep time
    10 mins
    Cook time
    15 mins
    Total time
    25 mins
     
    Author: Shailja Vishwakarma
    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.
    3.2.2499
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    1 Comment

    1. Wendy | Around My Family Table on May 3, 2014 3:55 pm

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

      Reply

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