Gluten free curry ideas

Gluten free turkey and aubergine curry with brown pileu rice.

Gluten free chicken and aubergine curry with brown basmati rice.

Many of us enjoy a curry at the weekend or even mid-week. This past week has been national curry week, and people up and down the country have been celebrating a dish that is now recognised as one of the top five national dishes of the United Kingdom.

With over 100 different curries to choose from we all have our favourites. One of my favourites is a korma, it is sweet and not too spicy. I love the blend of spices with the coconut.

Many of us have eaten curry, but how many of us take the time to make curry? It is easy to go to the local Indian and get a take away, or even go to the shops and get a ready made sauce or a pre-prepared take away. So what are we so afraid of when it comes to making one? Getting the spice mix wrong or perhaps it looks too time consuming to make?

This is great curry paste to use and is easy to use. It's not too hot and has a warming flavour rather than a very hot one. The mango chutney is sweet and perfectly balances out all the flavours of the curry paste.

This is great curry paste to use and is easy to use. It’s not too hot and has a warming flavour rather than a very hot one. The mango chutney is sweet and perfectly balances out all the flavours of the curry paste.

If you don’t fancy blending and grinding up spices that you might have never heard of, but do want to make your own curry, there is a much easier way to make homemade curry, and that is with a paste.

This week I tried Mr Huda’s ‘Restaurant style’ curry paste, which is gluten free. The great thing about this ready made paste is that all you have to do is spoon in as much as you like into a pan and cook with your choice of ingredients. I don’t like curry that burns your mouth off, but I do like something with a little bit of heat and when you can taste all the herbs and spices that make up the dish.

This paste is not only gluten free, but is also made locally in Lincolnshire. Mr Huda’s is based in Scunthorpe and his range of curry pastes and mango chutneys delicately infuse herbs and spices to make a great local curry pastes and mango chutney. Mr Huda said: “We’ve tried to match the standard of chutney that customers would expect in a restaurant.” I could not agree more, and I enjoyed this chutney more than any I have ever had in an Indian restaurant. Mr Huda’s mango chutney is sweet and mild and has a nice smooth texture, which is perfect for me as I don’t like huge chunks of mango in chutney when dipping my poppadoms into the sauce.

The paste was really easy to use and it does come with a suggested recipe, which I will try in the next week or so.

Me being me, I decided to use the paste my way and I have created a chicken and aubergine curry with rice and also an aubergine curry for those who prefer to not eat meat.

The balance of flavours for me was perfect and it was not too hot, but if you like it hot, then just add a little more of the paste.

Chicken and aubergine curry

Serves 2 people

Ingredients:
2 chicken breasts – cubed
1 large aubergine – diced into large pieces
1 large carrot – diced into large pieces
1 large white onion, finely chopped
1 1/2 tablespoons Mr Huda’s ‘Restaurant style’ curry paste
1 tin chopped tomatoes
200ml cold water
1 tablespoon olive oil
1 cup of brown basmati rice

Method:
1. Heat up a pan of water – once boiling put one cup of brown basmati rice in and cook until tender. This will take about 25 minutes.
2. Once the rice is cooking, heat up a large frying pan or wok with the olive oil in.
3. Into the frying pan/wok add the chicken and cook until sealed. Then add the carrots, aubergine and onions and cook for about 3 minutes.
4. Now add the curry paste and cook for about 2 minutes. Make sure you coat as much of the chicken and vegetables in the paste.
5. Add the tin of tomatoes and the water and bring to the boil. Boil for 2 minutes and then turn the heat down and simmer for 15 – 20 minutes. The curry should have thickened as the sauce should have reduced. If you like the sauce thicker, add a tablespoon of cornflour mixed with a tablespoon of cold water to the curry and mix through. The sauce should thicken very quickly.
6. The rice should be cooked after 25 minutes. Drain and serve with the curry.

Suggested serving:
This curry is can be served with some low fat natural yoghurt and Mr Huda’s mango chutney on top. Poppadoms make a great side dish to scoop up all the left over sauce with. Make sure that your poppadoms are gluten free as not all varieties are.

Aubergine curry

Serves 2:

Ingredients:
1 large aubergine – chopped into large pieces
1 large carrot – chopped into a large dice
1 large white onion – finely diced
1 red pepper – chopped into large pieces
8 button mushrooms – halved
1 1/2 tablespoons Mr Huda’s ‘Restaurant style’ curry paste
1 tin chopped tomatoes
200ml cold water
1 tablespoon olive oil
1 cup of brown basmati rice

Method:
1. Heat up a pan of water – once boiling put one cup of brown basmati rice in and cook until tender. This will take about 25 minutes.
2. Once the rice is cooking, heat up a large frying pan or wok with the olive oil in.
3. Into the frying pan/wok add the carrots, aubergine and onions and cook for about 3 minutes. Then add the pepper and mushrooms and cook for another 3 minutes.
4. Now add the curry paste and cook for about 2 minutes. Make sure you coat all the vegetables in the paste.
5. Add the tin of tomatoes and the water and bring to the boil. Boil for 2 minutes and then turn the heat down and simmer for 15 – 20 minutes. The curry should have thickened as the sauce should have reduced. If you like the sauce thicker, add a tablespoon of cornflour mixed with a tablespoon of cold water to the curry and mix through. The sauce should thicken very quickly.
6. The rice should be cooked after 25 minutes. Drain and serve with the curry.

Suggested serving:
This curry is can be served with some low fat natural yoghurt and Mr Huda’s mango chutney on top. Poppadoms make a great side dish to scoop up all the left over sauce with. Make sure that your poppadoms are gluten free as not all varieties are.

Happy gluten free cooking 🙂

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About samanthapidoux

Double Edward R Murrow award winner for 'Best Documentary' and 'Best Feature'. Community and freelance journalist and programme maker. Currently working at the Lincoln School of Journalism at the University of Lincoln.

Posted on October 14, 2013, in Food and tagged , , , , , , , , . Bookmark the permalink. Leave a comment.

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