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

Gluten and Dairy Free Chicken Biryani

chicken-biryani

Hello everyone

As a general rule I try to post simple recipes that don’t have a huge list of fancy ingredients you need to source from all over before you can make it.  This recipe does have a longer than usual list of ingredients but a lot of them you will either have in the store cupboard or can easily pick up from the supermarket so don’t be put off.

Biryani is a personal favourite of mine and my local Indian restaurant has a option to have this gluten and dairy free.  It has been on my list of things I wanted to develop a recipe for and I finally got round to it.

Biryani is derived from the Persian word Birian, which means ‘fried before cooking’ and  Birinj, the Persian word for rice.  There are a number of interesting theories/legends on how the dish managed to make its way from Persia to India.

Enjoy!

Fx

Gluten and Dairy Free Chicken Biryani Recipe

Gluten and Dairy free Chicken Biryani

chicken-biryani

serves / makes 2-3
15 prep time
60 mins cooking time

Ingredients

 

For the chicken:

  • 2 tablespoons olive oil
  • 2 small potatoes, peeled and cubed
  • 1 onion, finely diced
  • 2 garlic cloves, minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon chilli powder
  • 1 medium tomato, peeled and chopped
  • 1 tablespoon dairy free yoghurt
  • 1/2 teaspoon ground cardamom
  • 1 cinnamon stick
  • 2 chicken breasts, cubed

For the rice:

  • 1 tablespoon olive oil
  • 225g basmati rice
  • 1 onion, finely diced
  • 1/2 teaspoon ground ginger
  • 3 cardamom pods
  • 1 cinnamon stick
  • 3 whole cloves
  • 1/2 teaspoon turmeric
  • 1 litre hot chicken stock
  • salt and pepper, for seasoning
  • large handful of spinach
  • 2 tablespoons cashew nuts

Method

  1. Add the olive oil to a large shallow pan over a medium heat
  2. Fry the potatoes until golden brown, about 5 minutes
  3. Add in the onion, garlic, ginger, chilli, turmeric, cumin, tomatoes and seasoning
  4. Fry for another 5 minutes
  5. Stir in the yoghurt, cardamom and cinnamon stick
  6. Cook until the mixture has thickened and the tomatoes are broken up
  7. Add in the chicken and stir until covered
  8. Put a lid on the pan, reduce the heat to low and cook for 40 minutes
  9. Make the rice by adding the olive oil to a large shallow pan over a medium heat
  10. Saute the onions for 5 minutes
  11. Add in the turmeric, cardamom, cloves, cinnamon stick, ginger and rice
  12. Stir until the rice is coated
  13. Pour in the chicken stock and the chicken and tomato mix
  14. Season with salt and pepper
  15. Bring to the boil then turn down the heat to a gentle simmer
  16. Cover and cook for 20 minutes
  17. Stir in the spinach and cashew nuts
  18. Remove the whole cloves, cardamom pods and cinnamon sticks before serving