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Veronica's Vegetable Curry

By: Veronica Bosgraaf

For an easy gluten-free recipe, make Veronica's Vegetable Curry for your next meal. Veronica says, "I love curries of all types. This is a veggie one I like but you can be creative and substitute all sorts of veggies –whatever suits you."

Notes

Veronica Bosgraaf is a fitness and nutrition enthusiast and the creator of PURE Bar - the health industry's only real answer to a truly all-organic, vegan/vegetarian energy bars.


For more gluten-free recipes, download your FREE copy of the 42 Easy Gluten-Free Recipes eCookbook.

Ingredients

  • 1/2 a large onion
  • 2 cloves garlic, pressed
  • 1 cauliflower head
  • 2 large real carrots (not the precut and washed ones for goodness sake)
  • 1/2 pound fresh green beans
  • 1/4 cup olive oil
  • 2 tablespoon curry
  • 2 tablespoon tomato paste dissolved in 1 cup water
  • Sea salt and black pepper, to taste

Instructions

  1. Sauté the onion and garlic in 2 tablespoons of the olive oil until caramelized.
     
  2. Add vegetables, curry powder and rest of olive oil. Sauté for 5 minutes.
     
  3. Add tomato paste and water mixture, salt and pepper to taste and simmer until vegetables are soft but not falling apart.
     
  4. Serve over white basmati rice.