Indian Vegetable Curry + Rice [Vegan, GF, Soy Free, Oil Free]

Sometimes I’m in the mood for something ethnic. Okay, this is probably most of the time. Anyway, Indian food is my favorite ethnic food, and I love everything that I have tried, so far. Also, Indian food is great for vegetarians and vegans because in the culture of India, they don’t eat meat, and you can always make something vegan. There’s a restaurant here in Nashville, TN called Mysore Palace. It just opened, and it is amazing. Its an Indian buffet, and most stuff is vegan (all vegetarian)!!

Back to the point of this post! I love Indian food, and would like to share some Indian recipes. So, I am starting with the most versatile, and common one! Curry! I love it so much, and it is super simple to make. It is creamy and full of flavor! You can make is as spicy, or mild as you want.

Serves: 4

What you need:

1 cup rice (I like sprouted rice from Lundberg, but whatever you like is fine!)

Vegetable Broth or water

1 can Coconut Milk (if you want less fat you can use the low fat one, or use a different milk, but coconut milk makes this the creamiest)

2 Bell peppers, sliced

1 red onion, sliced

4 oz. Mushrooms, sliced

3 cups frozen vegetables (peas and/or carrots)

2 medium size gold potatoes or sweet potatoes, cubed, optional

1 tbsp Curry powder

1 tsp Garam masala

1-2 tsp chili powder

2 tsp Turmeric

1 tsp mustard seeds

 

Directions:

In a skillet, start by adding enough veggie broth to cover the bottom of the pan, and turn heat on medium-high.

Start making the rice according to the package.

Start steaming the cubed potatoes, if using them

In the meantime, start slicing the vegetables.

Once the veggie broth is bubbling in the pan, add the mustard seeds, and stir them around the pan. Once they change color, or start to pop, add the sliced peppers and onions.

Keep stirring the veggies around. If the veggie broth is evaporating too much, add just a little more.

Once the onions are soft, add the mushrooms, and stir.

When potatoes are soft enough to stick a fork in easily, add them to the pan.

When mushrooms are getting softer, add the rest of the spices, and keep stirring.

Once the spices are mixed with the veggies, add the can of coconut milk, and stir.

Reduce heat to medium low, and simmer for 5-7 minutes.

The sauce should be an orange-y color.

When ready, put some rice on your plate, then the sauce on top.

Enjoy!

 

Serve this with naan, or poppadoms. It is great by itself, as well!

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