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Thursday, February 20, 2014

Gluten Free Curry






Hello Brainiacs! Did I ever tell you that it's been super hard trying to keep up with the detoxification? For starters, there's a lot of no-no's on the list that is hard to avoid.  Things like salt, sugar, wheat, rye, barley, citrus, soy, meat, dairy, oh my! How can you avoid all of this? 



When reading labels, many of these things are on there! And speaking of label reading... it is now taking me close to 2 hours just to grocery shop. YIKES! Because of a lot of no-no's, cooking has been quite an adventure.  Texas was struck with several cold fronts the last few weeks.  Although I was loving the cold due to hot flashes, I still needed to feel empathy towards my family members and pretended to be cold too. LOL! 



Anyway, I figured one of the cold days should be a curry day! Since my diet was restricted and my family only loved fried food, I needed to find a win-win.  Lo and behold Mr.  Google connected me to Gluten-Free Goddess and found a yummy curry recipe that could be cooked in a crock pot. Check her website out cause there's a lot of good stuff in there!  The recipe is all vegetables but I eliminated a couple things because I can hear my family's "EWW  GROSS!" comment and not even attempt to try it.  I also added chicken breast since they also need some sort of animal to eat every night.  Here's the recipe:

Ingredients:

2 tablespoons light olive oil

5-6 cloves fresh garlic, minced

1 red onion, diced

2-3 teaspoons gluten-free red curry paste, to taste

1 teaspoon ground ginger

2 stalks of celery, chopped

1/2 head white or purple cabbage, shredded

2 large carrots, peeled, sliced or chopped

1 large sweet or gold potato, diced

8 chicken breasts cut up

3 cups vegan broth, more if needed

To add in later:

1 cup coconut milk, more if needed

A drizzle of raw organic agave, to taste

Himalayan and black pepper, to taste

A squeeze of fresh lime

Instructions:

Pour the oil in the bottom of the Crock Pot or slow cooker. Add the garlic, onion and spices. Stir to coat. Add the rest of the ingredients in the first list. Stir briefly to combine. Cover and cook on low heat for six hours or until the vegetables and potato are tender. I stirred the curry once during the afternoon to make sure all the veggies were moist and mingled.

Before serving, add in the coconut milk, a touch of agave, seasoning and lime.

Taste test and adjust seasonings, balancing the sweet tartness with the fiery creaminess. If you need more liquid, add more coconut milk.

Cover and heat through an additional 15 minutes or so.

Serve spooned over fragrant hot cooked rice.

Makes 4 servings.

Voila! Gluten Free Curry! And it is super yummy too! If you have any gluten free recipes you'd like to share comment me here and I will give it a try.  Enjoy!!




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