⁠‪@CookingMasterAI‬

Indulge in this creamy, flavorful Vegan & Gluten-Free Coconut Curry, packed with vibrant veggies, hearty chickpeas, and aromatic spices. Perfectly served over rice or quinoa, it’s a warm and comforting dish made for sharing.

Vegan & Gluten-Free Coconut Curry

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

For the Curry:
• 1 tbsp coconut oil (or other neutral oil)
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1-2 tbsp curry powder (adjust for spice preference)
• 1 tsp ground turmeric
• 1/2 tsp paprika or cayenne (optional, for extra heat)
• 1 can (400ml) coconut milk (full fat or light)
• 1 cup vegetable broth
• 1 medium sweet potato, peeled and diced
• 1 cup broccoli florets
• 1 cup carrots, sliced
• 1 cup chickpeas (cooked or canned, rinsed and drained)
• 1 red bell pepper, diced
• 1 tbsp gluten-free soy sauce or tamari
• Juice of 1 lime
• Salt and pepper, to taste

For Garnish:
• Fresh cilantro, chopped
• Lime wedges
• Sliced green onions

Optional:
• Cooked rice, quinoa, or gluten-free naan for serving

Instructions

1. Heat the Oil: In a large pot, heat coconut oil over medium heat. Add the onion and sauté until translucent (3-5 minutes).

2. Add Garlic & Spices: Stir in the garlic, ginger, curry powder, turmeric, and paprika/cayenne. Cook for 1 minute until fragrant.

3. Create the Base: Pour in the coconut milk and vegetable broth. Stir well to combine the spices.

4. Add Vegetables: Add the sweet potato, broccoli, carrots, and bell pepper. Bring the curry to a gentle boil, then reduce heat to a simmer.

5. Add Chickpeas: Stir in the chickpeas and soy sauce or tamari. Let the curry simmer for 20 minutes, stirring occasionally, until the vegetables are tender.

6. Season & Finish: Add lime juice, salt, and pepper to taste. Adjust spices as needed.

7. Serve: Garnish with fresh cilantro, green onions, and a squeeze of lime. Serve over cooked rice, quinoa, or with gluten-free naan.

Enjoy! 😊

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