Gluten-Free Tarkari (Vegetable Curry)
A mixed vegetable curry with gluten-free spices and a coconut milk base.
Ingredients
- 4 cups Mixed vegetables (potatoes, cauliflower, carrots, peas)
- 1 can Coconut milk
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 tbsp Ginger, minced
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 0.5 tsp Garam masala
- 0.25 tsp Chili powder
- 2 tbsp Oil
- 1 tsp Salt
- 2 tbsp Cilantro, chopped
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat oil in a large pan. Add onion, garlic, and ginger and sauté until golden brown.
- 2Add turmeric powder, cumin powder, coriander powder, garam masala, and chili powder. Sauté for another minute.
- 3Add mixed vegetables and salt. Cook for 5-7 minutes.
- 4Pour in coconut milk and bring to a simmer. Cook until vegetables are tender, about 15-20 minutes.
- 5Garnish with cilantro and serve hot with rice or roti.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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