Main Dishes

Gluten-Free Vegan Japanese Curry

4
1 tablespoons coconut oil (or sub vegetable or rapeseed oil)
1 onion, diced
2 cloves garlic, minced
1 cm ginger, peeled and minced
1 heaped teaspoon curry powder, to taste
1 teaspoon ground cumin
1 teaspoon ground turmeric
2 carrots, peeled and diced
400 g (14oz) potatoes (new potatoes are best as they retain their shape and there’s need to peel them), diced (you can also substitute sweet potatoes)
1 aubergine, diced
Handful of frozen peas
200 g (7oz) tinned tomatoes
200 g (7oz) coconut milk
1 vegetable stock cube (ensure gluten-free if necessary)
1 teaspoon agave syrup (or sub any other sweetener)
1 tablespoon soy sauce (or tamari if gluten-free)
2 tablespoons cornflour
Salt + pepper, to taste
http://www.rhiansrecipes.com/2017/06/06/gluten-free-vegan-japanese-curry/
See the full directions on my site
Nutritions

Calories
5201

Sodium
768mg
32% DV

Fat
290g
446% DV

Protein
95g
190% DV

Carbs
579g
196% DV

Fiber
82g
331% DV

If you´re looking for a dish that packs a ton of flavor and is super healthy, look no further. These Smoky Spanish Garbanzos with Herbed Basmati Rice are exactly it. Loaded with flavors, easy to make and done in about 30 minutes.

2
  1. To make the herbed basmati rice, add 1 cup (195 grams) basmati rice that has been rinsed under cold running water into a sauce pan, along with 1/2 tsp (.45 grams) dried thyme, 1/2 tsp (.56 grams)...
    See the full directions on my site