Easy and Quick Vegan Curry | Gluten free * Coconut free
Easy and quick recipe for a super comforting, rich and spicy vegan curry, which is gluten and coconut free too and goes amazingly well with basmati or thai rice!
Servings 5 to 6 people
Ingredients
- 1 head of cauliflower (or other vegetables of choice)
- 3 big potatoes
- 1 big white onion
- 4 tablespoon (sunflower) seed oil
- 6 tablespoon white wine
- ⅔ tablespoon curry mix powder (or start with less and add to taste)
- 1 liter rice (or other gluten free) milk
- 1 tablespoon gluten free rice flour
- salt to taste
Instructions
- Dice the cauliflower (or other vegetable of choice), the potatoes and the onion into small pieces
- In a saucepan add the seed oil, heat it up a couple minutes then add the diced onion and let it cook for 3-4 minutes
- Add the white wine and let it cook at medium heat for another 3-4 minutes
- Add the cauliflower and the potatoes and thouroughly stir everything
- Add the curry powder and stir again
- Add all the veg milk, stir everything and let it simmer partly covered with a lid, at medium heat, for 35-40 minutes or until the veggies are cooked and the curry is creamy
- To make the curry even creamier, add 1 tablespoon of white rice flour and stir
- Add salt to taste and let the curry simmer another 5 minutes.
- While the curry is cooking, you can boil some basmati or thai rice to serve with the curry, or simply enjoy with some toasted bread!