Simple Vegetable Curry- Easy Gluten-free Dinner Recipe

This dish has become a favorite in our home this summer. With the varying types and quantities of veggies that arrive in our CSA bin, this is the perfect way to combine them into one dish. A couple of weeks ago my version of this recipe featured cabbage and potatoes from our local farm and this week I chose to use the miniature heads of cauliflower and the fresh carrots and potatoes that arrived in our basket.

gluten free vegetarian recipes easy - vegetable curry

Simple Vegetable Curry- Easy Gluten-free Dinner Recipe

Saute for a couple of minutes:

  • 2 Tbsp. oil, coconut or olive
  • 2 onions, chopped or diced
  • 1-2 cloves garlic, crushed

Add staple veggies:

  • 4-5 medium potatoes, diced
  • 1/2 pound green beans (fresh or frozen)
  • 1 lb. green peas (frozen makes this easy)

And your choice of any additional veggies:

  • 3 carrots, sliced
  • 1/4 head cabbage, chopped
  • 1/2 head cauliflower, broken into florets
  • 1-2 cups garbanzo beans

Mix in seasonings:

  • 15 oz. can diced tomatoes (or 2-3 chopped fresh tomatoes)
  • 1 1/2 Tbsp. curry powder
  • 1/2 tsp. ground turmeric
  • 1/4 tsp. ginger paste, 1/8 tsp. powder or about 1 tsp. grated fresh ginger
  • up to 2 tsp. unrefined sea salt

In a large pot, saute onions and garlic in oil, add veggies and seasonings then add water (1/2 cup for pressure cooker, 1 cup for stovetop cooking). Bring to a boil and then simmer until veggies are tender (8-9 minutes in pressure cooker, 25 or so on stovetop). Stir occasionally and add more water while cooking, if necessary.

The inspiration for this recipe comes from a recipe called Pakistani Kima from the book, More with Less. I was given this book by a friend about 20 years ago and until we began changing our diet in 1998, it was the only way anything slightly healthy snuck into our diet. Sad to say, I never tried this recipe until this year, however. The meaning of the name of the recipe, as best as I’ve been able to research, is that it comes from Pakistan (no big surprise with that part) and that it is made from minced or hashed ingredients. Now, the original recipe is made with ground beef, so that might be the mincing or hashing that is referred to. Or it might be the small pieces of veggies included. I’m not sure. But for simplification sake, I’m just going to call it my Simple Vegetable Curry. YUM!

Check out more healthy vegetarian gluten-free recipes!

If you like simple, straightforward recipes like this, then you’ll really appreciate my 30 Day book that takes a person by the hand and walks them through healthy diet and lifestyle changes – featuring over 40 healthy vegetarian gluten-free recipes.

healthy vegetarian gluten free recipes - 30 days to a fresh start

Kim Wilson

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