Vegan & Gluten-Free Dinner Ideas

Vegan gluten-free dinner recipes are a delightful culinary journey, offering a world of flavor without compromising on taste or health. Today, we embark on a flavor-filled adventure, blending the rich, aromatic spices of Indian cuisine with the refreshing zest of lemon and the creamy richness of coconut milk.

Ingredients:

For the Curry:

1 tablespoon olive oil

1 onion, finely chopped

2 cloves garlic, minced

1 inch piece of ginger, grated

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric powder

1/4 teaspoon cayenne pepper

1 can (13.5 oz) full-fat coconut milk

1 cup vegetable broth

1 tablespoon lemon juice

1 teaspoon sugar

1/4 teaspoon saffron threads, soaked in 1 tablespoon warm water

Salt to taste

1 cup mixed vegetables (broccoli florets, carrots, peas)

Image Source: simplyceecee.co

For the Lemon Rice:

1 cup basmati rice, rinsed and drained

2 cups vegetable broth

1 tablespoon ghee or vegan butter

1 teaspoon cumin seeds

1 teaspoon mustard seeds

1 dried red chili, broken into pieces

1 sprig curry leaves

1 teaspoon grated ginger

1/2 teaspoon turmeric powder

1/4 teaspoon red chili powder

1/4 teaspoon garam masala

1/2 cup chopped cilantro

Juice of 1 lemon

Salt to taste

Preparation Process:

Total Time: 1 hour

For the Curry:
1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Stir in the garlic, ginger, cumin, coriander, turmeric, and cayenne pepper. Cook for 30 seconds more.
3. Pour in the coconut milk, vegetable broth, lemon juice, sugar, and saffron water. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Add the mixed vegetables and cook for 5 more minutes, or until tender-crisp.
5. Season with salt to taste.

For the Lemon Rice:
1. In a medium saucepan, combine the rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the liquid is absorbed.
2. Heat the ghee in a small skillet over medium heat. Add the cumin seeds and mustard seeds. Once they start to sputter, add the red chili, curry leaves, ginger, turmeric, red chili powder, and garam masala.
3. Pour the tempered spices over the cooked rice and fluff with a fork. Stir in the cilantro, lemon juice, and salt.

Serving Ideas:

Serve the Saffron-Infused Coconut Curry over a bed of fragrant Lemon Rice. Garnish with fresh cilantro and a dollop of coconut cream. For an extra touch of elegance, serve with a side of naan or papadum.

A Fusion of Flavors

This dish is a harmonious blend of Indian and Middle Eastern culinary traditions. The rich, creamy coconut curry, infused with aromatic spices like cumin, coriander, and turmeric, is a classic Indian flavor profile. The addition of saffron, a prized spice in Persian cuisine, elevates the dish with its delicate floral notes. The zesty lemon rice, inspired by South Indian cuisine, provides a bright and refreshing contrast to the richness of the curry.

This recipe is a testament to the power of culinary fusion, where diverse flavors and techniques come together to create something truly extraordinary.