Gluten Free Masala Curry Recipe
Ingredients
- 2 tablespoon olive oil
- 1 medium yellow onion finely diced
- 4 cloves garlic minced
- 1 tablespoon ginger minced
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon red chili flakes
- 2 cups vegetable broth or water
- 2 cans chickpeas 15 oz - drained and rinsed
- 2 medium potatoes peeled and chopped
- 2 cups mixed vegetables washed and chopped
- cracked black pepper to taste
- ½ teaspoon sea salt
- 1 can whole peeled tomatoes 15 oz - crushed by hand
- 1 can full-fat coconut milk
- 3 cups baby spinach
Equipment
- 1 Dutch Oven
Instructions
- Add 2 tablespoons of oil and once hot, add the diced onion and sauté for 3-4 minutes, until golden.
- Add the minced garlic, and ginger, and sauté for 30 seconds.
- Add the remaining spices and sauté for 30 more seconds, stirring often.
- Add 1 cup of vegetable broth and stir to get any browned bits off the bottom.
- Add remaining vegetable broth, potatoes, mixed vegetables, chickpeas, salt, and black pepper.
- Crush the whole tomatoes by hand and add them in.
- Bring to a boil and simmer over medium-low heat for 30-35 minutes, or until the potatoes are cooked through and the curry has thickened.
- Stir in the coconut milk and baby spinach and cook for 2-3 minutes more, or until the spinach has wilted.
- Top with fresh cilantro (optional), and serve right away!
Recipe Notes
Fridge Storage: Let the leftovers cool to room temperature before transferring to an airtight container and refrigerate for 4-5 days.
Freezer Storage: Let the leftovers cool to room temperature before transferring to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.