#gluten-free curry

[parveens-kitchen]

Sprouts Masala Recipe: A Simple and Healthy Curry

Sprouts masala is a quick and nutritious curry packed with the goodness of mixed sprouts. It’s flavorful, easy to prepare, and pairs wonderfully with rotis, puris, or even rice. Here’s a step-by-step guide to making this delicious dish. Ingredients: Mixed sprouts – 2 cups (mung bean, chickpeas, etc.) Oil – 2 tablespoons Cumin seeds – 1 teaspoon Onion – 1 medium, finely chopped Green chili –…

[fattributes]

Thai Red Curry with Salmon

[certifiedceliac]

Thai Coconut Mushroom Soup (via EatWell101)

[najia-cooks]

Cranberry chutney

Sweet, tart, jammy cranberries evolve into the subtle aromatics of cumin, mustard, and bay leaf before rounding off into a smooth, even chili heat in this Anglo-Indian-style chutney. It's excellent in place of cranberry sauce on all kinds of roasts, meat pies, flatbreads, sandwiches, and charcuterie boards.

The cooked fruit-and-vinegar chutneys made by English cooks during the British colonization of India were inspired by the fresh and pickled Indian condiments that English traders and soldiers—including those in the East India Company's military arm—had acquired a taste for, but substituted locally familiar produce and cooking methods for Indian ones. "Indian" recipes began appearing in English cookbooks in the mid-18th century, inspiring and fulfilling a desire for the exotic and, effectively, advertising colonial goods. The domestic kitchen thus became a productive site for the creation and negotiation of colonial ideology: the average English housekeeper could feel a sense of ownership over India and its cultural and material products, and a sense of connection to the colonial endeavor desite physical distance.

This sauce, centered around a tart fruit that is simmered with sugar and savory aromatics and spices, is similar in composition to an Anglo-Indian chutney, but some Indian pantry staples that British recipes tend to substitute or remove (such as jaggery, bay leaf, and mustard oil) have been imported back in. The result is a pungent, spicy, deeply sweet, slightly sour topping that's good at cutting through rich, fatty, or starchy foods.

Recipe under the cut!

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Ingredients:

1/2 cup dried cranberries (krainaberee), or 1 cup fresh or frozen

5 curry leaves (kari patta), or 1 Indian bay leaf (tej patta)

1/2 tsp cumin seeds (jeera)

1/2 tsp black mustard seeds (rai)

3 Tbsp jaggery (gur / gud)

1-3 small red chili peppers (kali mirch), to taste

1/2” chunk (5g) ginger (adarakh), peeled

1 clove garlic (lahsun)

1/2 red onion (pyaaj) or 1 shallot

1 Tbsp mustard oil (sarson ke tel)

1/3 cup (80 mL) water

Pinch black salt (kala namak)

Curry leaves can be purchased fresh at a South Asian grocery store. If you can't find any, Indian bay leaves can be used as a substitute (the flavor isn't per se similar, but it would also be appropriate in this dish). Indian bay leaves are distinct from Turkish or California laurel bay leaves and have a different taste and fragrance. They will be labelled “tej patta” in an Asian or halaal grocery store, and have three vertical lines running along them from root to tip, rather than radiating out diagonally from a central vein.

Instructions:

1. Pound onion, garlic, ginger, and chili to a paste in a mortar and pestle; or, use a food processor.

2. In a thick-bottomed pot, heat mustard oil on medium. Add curry leaves or tej patta and fry until fragrant.

3. Add cumin and mustard seed and fry another 30 seconds to a minute, until fragrant and popping.

4. Lower heat to low. Add aromatic paste and fry, stirring constantly, for about 30 seconds, until fragrant.

5. Add cranberries, jaggery, black salt, and water. Raise heat and bring to a boil. Reduce to a simmer and cook uncovered, stirring often, until thick and jammy. Remove from heat a bit before it reaches your desired consistency, since it will continue to thicken as it cools.

Store in a jar in the refrigerator for 2-3 weeks.

[vegan-nom-noms]

Pumpkin Lentil Curry

[morethansalad]

Green Curry Rice Noodle Soup (Vegan & Gluten-Free)

[alloftheveganfood]

Vegan Potato Soup (GF option/SF): I've made it without the toppings and it's still delicious!

Quinoa Stuffed Sweet Potatoes (GF/SF): I recommend adding black beans and corn!

Buffalo Tofu Wrap with Easy Vegan Ranch (GF option with these Lentil Wraps): I recommend marinading the tofu chunks for a few hours in the buffalo sauce and salt then tossing the cooked tofu in extra buffalo sauce; I've also used this vegan Caesar dressing in place of the ranch recipe OR used store bought vegan ranch for a quicker meal!

Vegan Lasagna with Tofu Ricotta (GF option with GF Noodles or Zoodles): I'm personally not a huge fan of mushrooms so I sub zucchini and bell pepper (or whatever else I have on hand)!

Easy Coconut Curry (GF): Subbing sweet potatoes for butternut squash has worked well... Don't forget to season with salt!

[omnivorescookbook]

Instant Pot Curry Beef Stew

The easiest and quickest Instant Pot curry beef stew recipe that yields melt-in-your-mouth beef smothered in a rich, thick tomato curry sauce.

Recipe => https://omnivorescookbook.com/pressure-cooker-curry-beef-stew/

[rats-are-cute-recipes]

Paneer and Vegetable Korma

Usually korma is made with chicken, but I wanted to try something vegetarian. I'm getting a little sick of chicken! My brother absolutely refuses to eat anything without meat in it, but he liked this just fine. Finally a reprieve from chicken!

Ingredients

♡ 1/4 cup olive or coconut oil

♡ 1 large onion, diced

♡ 4 cloves garlic, minced

♡ 1 tsp ginger paste

♡ 1 small tomato, diced (optional)

♡ 3/4 cup greek yogurt

♡ Bay leaf

♡ 1 tsp ground cumin

♡ 1/4 tsp ground coriander

♡ 1/4 tsp ground cardamon

♡ 1/8 tsp black pepper

♡ 1/8 tsp ground cloves

♡ 1/8 tsp ground cinnamon

♡ 1/2 tsp chili powder

♡ 1/2 tsp turmeric

♡ 1/2 tsp paprika

♡ 1 tsp garam masala

♡ salt, to taste

♡ 1/2 cup carrots, diced

♡ 1 cup potatoes, diced

♡ 1 large zucchini, sliced

♡ Paneer or tofu

♡ 1/2 cup to 3/4 cup water

♡ Cilantro to top

Inatructions

☆ Heat oil in large pan at medium heat. Add onions and stir

☆ Heat onions until almost translucent, then add garlic and ginger paste

☆ Once all items from pan are cooked, transfer them to a food processor or blender

☆ Add tomato and yogurt to the food processor and blend until smooth

☆ Add the blended mixture back into the pan an stir in spices. Saute until mixture reaches a simmer

☆ Add in vegetables and paneer/tofu. Let simmer for 10-12 minutes

☆ Add 1/2 to 3/4 cup water, depending on your desired consistency. Stir and let simmer for 2 to 3 minutes.

☆ Serve topped with cilantro

[nodssalementriche]

My best friend made dinner for us last night <3

[sidewalkchemistry]

@/tania.balasch on Instagram: Veggie Curry Pockets

(recipe under the cut)

[eclecticedna]

Gluten-free vegetarian

Cassava chips-avocado flavor Green curry soup with cheddar cheese Cauliflower bites with Masala honey maple dipping sauce

[certifiedceliac]

Vadouvan (French-Style Curry) with Cardamom-Spiced Rice (via Savory Suitcase)

[hebbarskitchen]

veg kolhapuri recipe | vegetable kolhapuri recipe restaurant style with step by step photo and video recipe. basically a thick coconut based extra spicy curry recipe from western part of maharasthtra. it is open ended curry in terms of adding vegetables. it is typically cooked with vegetables like aloo, gobi, carrot, peas and even broccoli. moreover it is spiced with a unique kolhapuri masala which is blend of whole dry spices and dry coconut.

[vegan-nom-noms]

Sweet Potato Noodles with Tofu Coconut Curry

[morethansalad]

Cauliflower Shawarma Bowls (Vegan & Gluten-Free)