gluten free curry

This Creamy Vegan Coconut Chickpea Curry is the BEST curry I&#039;ve ever had! All it takes is one pot, it&#039;s loaded with homemade ground spices and incredibly flavorful!

Coconut Chickpea Curry (Vegan and Gluten Free)

coconut oil

red onion or yellow onion (diced)

tomatoes (diced (400 grams))

sea salt & ground black pepper (to taste)

canned chickpeas (drained & rinsed (454 grams))

garlic

curry powder

cumin

coconut milk* ((383 grams))

coconut flour (OPTIONAL**)

lime (juice of)

In a deep pot over medium-high heat, add the coconut oil.

Add in the onions and tomatoes. Grind some sea salt and ground black pepper over the mixture and stir together. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, about 10 minutes.

Add in the chickpeas, garlic, garam masala, curry powder and cumin. Stir to combine.

Add in the coconut milk and stir again. Add in the coconut flour which helps to slightly thicken the curry. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for 10 to 12 more minutes.

Taste the curry and season with salt and pepper if you desire. Remove the curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine. Don't skip this step!! Allow to cool slightly and then serve. Enjoy!

https://www.youtube.com/watch?v=gE5CHQUA5sE

These are my five favourite vegan dinner recipes for High Protein Vegan Dinners BELOW!

Red Lentil Curry: https://jessicainthekitchen.com/red-lentil-curry-vegan/

Vegan Meatloaf: https://jessicainthekitchen.com/vegan-meatloaf-gluten-free/

Coconut Chickpea Curry: https://jessicainthekitchen.com/coconut-chickpea-curry-recipe/

Vegan Crockpot Chili - https://jessicainthekitchen.com/vegan-crockpot-quinoa-black-bean-chili/

Easy Lentil Soup Recipe: https://jessicainthekitchen.com/easy-lentil-soup-recipe-vegan/

#vegan #veganrecipes #highproteindinners #food #veganism #recipes
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Equipment:

Cameras: Canon 5D Mark IV: https://rstyle.me/n/c2g362bek9f
Canon 7D Mark II: https://rstyle.me/n/c2g37ibek9f

Products I Used:
Red Curry Paste: http://rstyle.me/iA-n/cr98dbbek9f_ so Red Curry Paste usually contains fish sauce, so you need to check the ingredients to ensure it's vegan!
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Hi, I'm Jessica and thanks so much for watching for this video!! I'm here to share lots of videos about vegan recipes, travel vlogs, lifestyle, and wellness!

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Love,

Jessica

5 HIGH PROTEIN VEGAN DINNERS | EASY VEGAN MEAL PREP RECIPES

Slow Cooker Cauliflower Lentil Curry is healthy comfort food at its finest. Red lentils and cauliflower florets simmer in a rich, aromatic curry sauce for a feel-good, fill-you-up meal. Serve this slow cooker curry over rice or noodles with fresh herbs for an easy, hands-off dinner.

Slow Cooker Cauliflower Lentil Curry

dry red lentils

caulfilower florets

onion

Tbsp. Thai red curry paste

ginger

turmeric

kosher salt

cayenne pepper ((adjust

vegetable broth ((sub chicken broth

coconut milk

dates (finely chopped)

Place the lentils in the bottom of a 4- to 6-quart slow cooker coated with cooking spray. Add the cauliflower, onions, curry paste, garlic, ginger, turmeric, garam masala, salt, and cayenne; stir to coat. Add broth and stir well to combine.Cover and cook on high for 4 to 5 hours or low for 7 to 8 hours, until the lentils are soft and cauliflower is tender.

Remove lid, turn slow cooker OFF, and stir in coconut milk and dates. Let sit, uncovered, for 10 minutes, before serving over rice or grain of choice.Garnish with fresh cilantro or parsley, and pomegranate arils (or pickled red onion), if desired.

Massaman Curry is a delicious Thai curry sauce that pairs perfectly with rice noodles and vegetables for an easy gluten free and vegetarian recipe, made in just 29 minutes!

Vegetarian Massaman Curry Noodles

onion (large dice)

massaman curry paste

broccoli florets

carrots (large dice)

bell pepper (sliced)

unsweetened full fat coconut milk

tbsp sugar

peanut butter

soy sauce

lime juice

oz rice noodles

cooking water from rice noodles

cilantro (chopped)

onions

peanuts (chopped)

lime

Bring a large pot of water to boil on the stove.

Heat the coconut oil in a large skillet or wok on the stove over medium high heat.

Add the onion and massaman curry paste to the skillet, saute 2-3 minutes.

Add the broccoli, carrots and bell pepper, saute for 3 minutes.

Add the coconut milk, sugar, peanut butter and soy sauce to the skillet and bring to a simmer.

Simmer for 10-12 minutes.

While the vegetables are simmering, add the rice noodles to the boiling water, turn the heat on the stove off and allow the rice noodles to soak in the hot water for 8-10 minutes.

Add one cup of the water from the noodles to the vegetable curry.

Drain the remaining water from the noodles and add the noodles to the skillet with the vegetable curry.

Add the lime juice to the skillet, then toss everything together to combine.

Transfer to bowls and top with cilantro, green onions and chopped peanuts.

Serve with a lime wedge on the side for squeezing over the dish.

Top 3 gluten free curry recipes from across the web

The most viewed gluten free curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Coconut Chickpea Curry (Vegan and G...

Slow Cooker Cauliflower Lentil Curr...

Vegetarian Massaman Curry Noodles

Top 3 gluten free curry recipes from across the web

The most viewed gluten free curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Coconut Chickpea Curry (Vegan and G...

Slow Cooker Cauliflower Lentil Curr...

Vegetarian Massaman Curry Noodles

The most viewed gluten free curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine