Vegetable Curry

Ingredients

olive oil

1 medium onion, diced

3 cloves garlic, diced

1 Tsp freshly grated ginger

1/4 tsp ground cinnamon

900g diced vegetables

240ml natural yogurt
1 Tsp lemon juice

2 Tsp medium curry powder

2 tsp ground turmeric

1 tsp ground cumin

200g diced tomatoes, canned 

120ml coconut cream

2 Tsp gluten-free flour

Method

Prepare the vegetables. 

Heat the oil in a large pan over medium heat. Cook the onion until translucent. Add in garlic, ginger, and cinnamon. Continue to cook until onions are browned, stirring frequently. Transfer to a dish.

Add a bit more oil and gently fry  the vegetables. 

Add in the onions.

Mix the yogurt, lemon juice, curry powder, turmeric and cumin. Add to the vegetables, along with the can of diced tomatoes. Cooking for about 10 minutes. 

Add in the chicken with the yogurt marinade into the pan. Cook 5 minutes. Pour in stock and bring the mixture to a boil. Then lower the heat, and simmer for 15 minutes.

Add the coconut cream. Mix well.

Mix the gluten-free flour with a little water, and use to thicken the sauce. Season to taste.

Notes

Serves 6.

Serve with rice, mango chutney, and a side salad.

This recipe is based on the one for Butter Chicken, but without the butter, and without the chicken.