Mixed Vegetables in Coconut Curry Gravy

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.

Shailja 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

 

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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.

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