Gluten-Free Super Easy Curry

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This weekend whizzed by.  I don’t know where it went.  But here we are, Monday again.

Don’t get me wrong I don’t mind Monday’s but it’s hardly the most exciting day of the week . And often by Monday evening I’m relieved to have gotten through the day.

Curry might not be the first thing you think of for a Monday night dinner but as the nights are getting colder and you’re thinking about the week ahead, Curry can be just what the Doctor ordered. In fact coconut milk is often called natures medicine for its many restorative properties.

This is one of my favourite quick and simple recipes that cuts a few corners but still delivers a fantastic fragrant curry when you don’t have all the fresh ingredients or time to cook one from scratch.

It’s also a brilliant way to use up any left over meat from a Sunday roast.  A simple and good go to curry sauce that works equally with different, meat, fish or just vegetables.

For me Curry is an excellent transition food from the weekend to the week ahead.  The perfect balance of comfort, helping you recover from the weekend and spicy heat firing you up for the start of the week .

In the recipe below I have used left over chicken and added roasted chickpeas and aubergine.  This recipe works just as well without the chicken or without the chickpeas and aubergine, it’s very flexible and I often cook a variation with chicken peas and mange tout.

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INGREDIENTS 

Any left over meat or your choice of meat or veg.  I used left over chicken in the pic below.

1 x 400g can of chickpeas

1 x large aubergine or 2 x small

Olive Oil

1 x aubergine peeled and cut in to chunks

1 x table spoons of Ground nut oil

1 x onion finely diced

1 x tablespoon of curry powder

1 x teaspoon of ground coriander

1 x teaspoon of Cumin

1 x teaspoon of ready to gluten-free use ginger (from a jar or tube)

1 x teaspoon of ready to use gluten-free lemongrass (from a jar or tube. I use Very Lazy)

1 x teaspoon of Thai fish sauce

2 x table spoons of Chilli flakes

1 x 400ml can of coconut milk

1 x 400ml of gluten-free chicken or vegetable stock

2 x spoonful of frozen chopped basil

Salt and Pepper.

TO COOK 

Feeds 4 . Eat with your choice of rice etc

1.Turn oven on to 200c, gas mark 6, or 400f

2. peel the aubergines, discard the skin and dice in to large edible chunks

3. open tin of chick peas and rinse with cold water, shaking off any excess water

4. put aubergines and chickpeas in a roasting tin and throughly mix with the olive oil

5. place in the warmed oven for approx. 40 mins, until the chick peas are slightly golden (crispy to the touch but soft inside when eaten)

6. Gently fry the onion in some oil in a pan until softened
7. Add the curry powder, ground coriander, and cumin and gently fry constantly stirring for a further minute.
8. Add the coconut milk, stock, lemon grass, ginger, chilli flakes and fish sauce.
9. Bring to the boil and then simmer for 10 mins.
10.  Add the chicken, aubergine and chick peas and simmer for another 5 mins.
11. Stir in the chopped frozen basil and simmer for another 1/2 mins.
12. Season with Salt and Pepper to your taste.
 Serve with your choice of rice.
fullstoptA2


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