Healthy Gluten-Free Vegetable Curry

This is a simple, comforting curry that uses a lovely variety of vegetables for your “meatless Mondays.” It’s great served with rice or cauli-rice (if you’re low carb), which can be prepared at the same time as the vegetables are cooking. Please note that the rice is not included in the macros.

Healthy Gluten-Free Vegetable Curry

Kate

A tasty, healthy, and gluten-free Asian dish for an easy weeknight dinner. It's very versatile where you can use any of your favorite veggies. Also, perfect for Meatless Monday or any time you want to take a break from eating meat.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Lunches & Dinners

Cuisine Gluten-Free, Grain-Free

Calories 230 kcal

Equipment

• Rice Cooker
• Mixing Bowl
• Stainless Skillet
• Ceramic Knives
• Jasmine Rice
•  Black Pepper
• Fine Ground Celtic Sea Salt
• Kettle & Fire Bone Broth
• Curry Powder
• Olive Oil
• Arrowroot Powder

Ingredients

  

• 1 TB arrowroot powder
• 2 TB water
• 2 TB olive oil
• 1 onion peeled and finely chopped
• 3 garlic cloves peeled and finely chopped
• 2 TB medium curry powder
• 16 oz cauliflower florets trimmed smaller
• 7 oz broccoli florets trimmed smaller
• 2 medium carrots peeled and chopped
• 24 fl oz vegetable or chicken broth
• Sea salt
• Freshly ground black pepper
• 4 TB full-fat yogurt or homemade yogurt
• Chopped cilantro to garnish
• 4 portions rice to serve (optional)

Instructions

 

• Have all your remaining ingredients prepped and ready.
  
  
• Heat the olive oil in a large, wide-bottomed pan and add the onions and garlic, frying over medium heat until completely softened.
  
  
• Add the curry powder and cook stirring well for another minute.
• Add the cauliflower, broccoli, and carrots to the pan and cover with the broth. The reason I recommend a wide-bottomed pan is because you want the vegetables to only just get covered.
  
  
• Cover with a lid and leave to simmer until the vegetables are tender.
• Combine the arrowroot powder with the water in a small bowl and add to the pan. Remove the lid and leave the mixture to cook until it reduces to a thick mixture, free of excess wateriness.
• Season with sea salt and freshly ground black pepper. Stir a tablespoon of yogurt into each portion and sprinkle on some finely chopped cilantro. It’s delicious with rice or cauli-rice if you want to keep it low carb!
  
  

Notes

Learn how to make your own bone broth here.

Nutrition

Serving: 1gCalories: 230kcalCarbohydrates: 21gProtein: 15gFat: 13gSaturated Fat: 3.5gSodium: 390mgFiber: 6gSugar: 10g

Keyword Gluten-Free Vegetable Curry, grain-free Vegetable Curry, healthy Vegetable Curry

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Hi, my name is Kate.

I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.

I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.

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