Gluten and Dairy Free Dhansak

Hello everyone

This recipe featured in my Friday Night Fakeaways video but I thought it still deserved its own blog post and recipe share slot.  I made this for dinner one night when my parents were round and it definitely got the thumbs up.

Dhansak is a curry from the Parsi Zoroastrian community made with meat, vegetables and lentils.   I made a chicken version but I think the traditional way is with lamb.

Last week was proper chaotic in and out of work so I’m got my fingers crossed for a more stress free, organised week.

Enjoy!

Fx

Gluten and Dairy Free Dhansak

Gluten and Dairy Free Dhansak

Serves 4

Ingredients

  • 2 tablespoons olive oil
  • 3 chicken breasts, diced
  • 1 onion, finely diced
  • 2 garlic cloves, minced
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • 2 teaspoons mild chilli powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground fennel seeds
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon coriander seeds
  • 1 tablespoon fresh ginger, minced
  • 10 cherry tomatoes, halved
  • 100g red lentils
  • 4 teaspoons brown sugar
  • 1 tablespoon white wine vinegar
  • 500ml water
  • 1 tablespoon lemon juice
  • bunch of chopped fresh coriander
  • salt and pepper for seasoning

Directions

  1. Fry the onion and chicken in the olive oil for 10 minutes
  2. Add the vinegar and sugar and cook for another couple minutes
  3. Stir in the garlic, ginger, turmeric, ground cumin, chilli powder, cinnamon, ground fennel seeds, cardamom and coriander seeds
  4. Cook for a couple of minutes
  5. Stir in the lentils, tomatoes and season with salt and pepper
  6. Pour in the water, cover and cook for 35 minutes
  7. Stir in the lemon juice and fresh coriander
  8. Serve with some dairy free natural yoghurt, pilau rice and poppadoms

Gluten and Dairy Free Salmon & Potato Curry

Hello everyone

Yeah the sun is out and I’m on holiday next week so it is all good news here.  I’m a big lover of Indian food but always tend to eat far too much of it.  I usually go for onion bhajis, chicken parthia, rice and poppadoms – basically the full works!

For tonight’s recipe I’ve made a curry that is lighter but is still full of that special Indian flavour.  Rather than my traditional chicken and rice for the protein and carbs I’ve gone with salmon and potato in a light creamy tomato sauce.

Enjoy!

Fx

Gluten and Dairy Free Salmon & Potato Curry

Gluten and Dairy Free Salmon & Potato Curry

Serves 4

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 500g potatoes, peeled and cut into chunks
  • 1 teaspoon turmeric
  • 1 teaspoon curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon ground ginger
  • 400g can of chopped tomatoes
  • 100ml vegetable stock
  • 2 tablespoons dairy free natural yoghurt
  • handful of cherry tomatoes, halved
  • 300g fresh salmon, cut into cubes
  • 1 tablespoon fresh coriander

Directions

  1. Heat the olive oil in a large saucepan
  2. Add in the onion and garlic and saute for 5 minutes
  3. Stir in the turmeric, curry powder, garam masala and ginger
  4. Add in the potatoes, vegetable stock and tinned tomatoes
  5. Bring to the boil and simmer for 15 minutes or until the potato is tender
  6. Stir in the salmon and cherry tomatoes, cook for 3 minutes
  7. Stir in the natural yoghurt and coriander and heat for a couple of minutes
  8. Season with salt and pepper and serve

 

 

Gluten and Dairy Free Chicken Panang Curry

Evening everyone

Looking for some inspiration for dinner tonight?  You could try my easy to prepare gluten and dairy free chicken panang curry.  All the ingredients are naturally gluten and dairy free and should be easy to source from your local supermarket.  The addition of the coconut milk makes this sauce lovely and creamy without the need for any dairy.

I’m supposed to be having a get things done weekend after spending the last two weekends in London – the house is a bit of a tip, the website needs updating and I’m having surgery next week on my left hand so need to prepare for that as well.  Instead I spent the day with my three month old niece eating some lovely gluten and dairy free cake in a cafe and tomorrow I’m meeting up with a friend.  Going to try and squeeze everything I need to do into tonight but I’ll probably be disorganised for next week – such is life.

Enjoy!

Fx

Gluten and Dairy Free Thai Chicken Panang Curry

Gluten and Dairy Free Thai Chicken Panang Curry

Serves 2

Ingredients

  • 1 tablespoon olive oil
  • 2-3 tablespoons Panang curry paste
  • 2 chicken breasts, cut into cubes
  • 400ml can of coconut milk
  • 1 tablespoon brown or coconut palm sugar
  • 1 tablespoon fish sauce
  • 3 kaffir lime leaves, torn
  • 1 tablespoon crushed peanuts, optional

Directions

  1. Heat the olive oil in a shallow pan over a medium heat
  2. Add the chicken and cook for 5 minutes
  3. Stir in the curry paste and cook for another 5 minutes
  4. Mix in the sugar and fish sauce
  5. Pour in the coconut milk and bring to the boil
  6. Simmer for 15 minutes
  7. Top with the kaffir lime leaves and crushed peanuts
  8. Serve with rice

Gluten and Dairy Free Chicken and Spinach Curry

Serves 2

Ingredients

  • 2 tablespoons vegetable or olive oil
  • 2 onions, finely sliced
  • 1 pepper, finely sliced
  • 2 garlic cloves, minced
  • 4 chicken breasts, cubed
  • 3 teaspoons ground turmeric
  • 1 teaspoon chilli powder
  • salt and pepper for seasoning
  • 400g tin chopped tomatoes
  • 2 tablespoons melted dairy free spread
  • 2 teaspoons cumin seeds
  • 3 teaspoons garam masala
  • 1 teaspoon ground ginger
  • 2 teaspoons dried coriander leaf
  • 2 large handfuls spinach

Directions

  1. Heat the oil in a large pan over a medium heat
  2. Add the onions, peppers and garlic and saute for 2 minutes
  3. Add the chicken, turmeric, chilli and seasoning
  4. Cook for 5 minutes
  5. Add the tomatoes, cover with a lid and cook for 20 minutes
  6. Uncover and cook for another 5-10 minutes until thickened
  7. Stir in the melted dairy free spread, cumin seeds, coriander leaf, garam masala and ginger
  8. Cook for another 5 minutes
  9. Stir in the spinach and cook for 1 minute
  10. Serve with pilau rice

 

Gluten and Dairy Free Salmon and Sweet Potato Curry

Hello everyone

I’ve been working on a few new main meal recipes so I’ll be sharing those with you over the next few weeks.  The first of them is for a salmon and sweet potato Thai curry.  The sweet potatoes and salmon are cooked in coconut milk with lots of spices for a beautifully flavoursome dish.

It doesn’t take long to make and can also be reheated the next day if you have leftovers.

Enjoy!

Fx

Gluten and Dairy Free Salmon and Sweet Potato Curry

Gluten and Dairy Free Salmon and Sweet Potato Curry

Serves 2

Ingredients

  • 1 onion, finely diced
  • 1 teaspoon ground lemongrass
  • 1 teaspoon ground ginger
  • 400ml can of coconut milk
  • 2 medium sized sweet potatoes, peeled and cut into small cubes
  • 2 salmon steaks, cut into chunks
  • 2 tablespoons gluten free soya sauce
  • 1 teaspoon dark brown sugar
  • 1 tablespoon lime juice
  • 1 tablespoon Thai red curry paste
  • 1 tablespoon fresh coriander, chopped

Method

  1. Heat a drizzle of olive oil in a shallow pan
  2. Add in the onion, lemongrass, ginger and garlic
  3. Saute for 5 minutes
  4. Stir in the thai curry paste and coconut milk
  5. Bring to the boil then turn down the heat until it is simmering gently
  6. Add in the sweet potatoes and cook until tender, about 10 minutes
  7. Add in the salmon and cook for a further 5 minutes
  8. Stir in the soya sauce, sugar, lime juice and coriander
  9. Season with salt and pepper
  10. Serve with sticky Thai rice