Soy-Free Madras Curry
Dive into the rich, aromatic flavors of this **Soy-Free Madras Curry**, a warming, plant-based dish that's as hearty as it is wholesome. Perfectly spiced with a blend of turmeric, garam masala, and cinnamon, this curry is brought to life with tender potatoes, carrots, and chickpeas, all simmered in a creamy coconut milk and tomato sauce. Fresh green chilies add an optional kick of heat, while cilantro provides a refreshing finish. This vegan and gluten-free recipe is ready in under an hour, making it an ideal weeknight dinner that's as nutritious as it is satisfying. Serve it with steamed rice or your favorite flatbread to soak up every last drop of its bold, vibrant sauce. Whether you're seeking an allergen-friendly option or simply love globally inspired comfort food, this recipe is sure to be your new favorite!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 green chilies, finely chopped (optional for heat)
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon ground cinnamon
- 1 teaspoon garam masala
- 1 can (400ml) crushed tomatoes
- 1 can (400ml) coconut milk
- 1 can (400g) chickpeas, drained and rinsed
- 1 cup peas (fresh or frozen)
- 2 medium carrots, sliced
- 2 medium potatoes, diced
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 1 cup water
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the chopped onion and sauté for about 5 minutes, or until translucent.
Stir in the minced garlic, grated ginger, and chopped green chilies. Cook for an additional 2 minutes, until fragrant.
Add the ground coriander, cumin, turmeric, cayenne pepper, cinnamon, and garam masala. Stir well to coat the onions and garlic with the spices fully, cooking for another minute to release the spices' flavors.
Pour in the crushed tomatoes and coconut milk, then stir to combine.
Add the chickpeas, peas, carrots, and potatoes into the pot. Stir to ensure all vegetables are covered in the sauce.
Add the salt and water, stirring again. Bring the mixture to a boil.
Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 30 minutes, or until the vegetables are tender and the curry has thickened to your liking, stirring occasionally.
Taste and adjust seasoning with more salt if necessary.
Garnish with fresh cilantro before serving. Pair it with steamed rice or your favorite flatbread.
Nutrition Facts
Calories |
1796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4380 mg | 190% | |
| Total Carbohydrate | 309.0 g | 112% | |
| Dietary Fiber | 65.6 g | 234% | |
| Total Sugars | 88.3 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 616 mg | 47% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 5810 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
