Indian Gluten-Free Mixed Vegetable Curry with Lemon Rice & Garlic Naan

Allergens

N/A

Ingredients

• 1 cup basmati rice
• 1 large lemon
• 2 cloves garlic
• 4 naan breads (gluten
• free)
• 2 cups assorted vegetables (carrots, cauliflower, green beans, bell peppers, peas)
• 1 can coconut milk
• 1 tbsp garam masala
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 2 tbsp olive oil
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Rinse the basmati rice under cold water and drain. In a medium saucepan, bring 2 cups of water to boil. Add the rice, reduce heat to low, cover, and cook for about 15 20 minutes or until tender. Fluff with a fork and set aside.
2. Preheat oven to 375°F (190°C). Place naan breads on a baking sheet and bake for 5 7 minutes or until golden brown. Remove from the oven and keep warm.
3. In a large skillet, heat olive oil over medium heat. Add finely chopped garlic and sauté for about 1 minute or until fragrant.
4. Add assorted vegetables to the skillet, stirring occasionally, and cook for 5 7 minutes or until they start to soften.
5. Stir in garam masala, turmeric, coriander, and a pinch of salt. Pour coconut milk over the vegetables and bring to a gentle simmer. Cook for another 8 10 minutes, stirring occasionally, or until the vegetables are tender.
6. Season the mixed vegetable curry with additional salt if needed and garnish with fresh cilantro. Serve immediately with lemon rice and garlic naan bread.

Chef’s Insight

The use of aromatic spices like garam masala, turmeric, and coriander elevates the flavors in this gluten-free Indian dinner recipe, while the combination of mixed vegetables ensures a variety of textures.

Notes

Feel free to adjust the spice levels according to your taste preferences.