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.

Serves 4

Healthy Gluten-Free Vegetable Curry

Name: Healthy Gluten-Free Vegetable Curry
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Gluten-Free, Grain-Free
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)

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

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.

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.

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Healthy Gluten-Free Vegetable Curry | Real Food RN

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