It’s September. The leaves are falling off the trees and there is a nip in the air. The kids have gone back to school and I find myself today with some peace and quiet having finished some work and being child-free for a few more hours! I therefore thought it was about time I shared one of our family’s favourite recipes with you.
There seem to be a plethora of recipes out there for lovely sweet treats and breads, but very little for those of us struggling to make a healthy and acceptable meal for our little ones who have restrictions in their diets.
Most of the recipes I post will therefore be exactly that. Good hearty meals that are easy to cook and have been accepted by my two little fuss pots!
So here goes…curry sauce that can be used with whatever takes you fancy. I use chickpeas in it, but you could use chicken or pork or fish or veg or paneer or whatever you feel like at the time and have in your cupboard/fridge (just fry the meat with the onion before adding the rest of the ingredients, and if using paneer fry in a separate pan with a little oil before adding as per recipe).
I am a fan of chickpeas because I always have a tin knocking around and incidentally they are also relatively high in calcium, which as a coeliac is a definite bonus for my daughter because those with coeliac disease absorb less calcium than those without and therefore need a greater intake!
I serve this with rice and poppadoms because, although rather ‘naughty’ I found it easier to persuade my kids to try curry if they could have ‘crisps’ with it (and the Tesco ones are gluten-free – you need to check other brands).
Fantastic curry sauce – free from gluten, dairy, eggs, soya, nuts
- 1 red onion - either finely chopped, grated or 'whizzed' in a food chopper depending on how fussy your child is...mine is very so I use my trusty hand held thing that I used to puree baby food with!
- 1 clove of garlic - finely chopped (as above - I bung in the machine with the onion!)
- 1 'thumbnail' size piece of ginger finely chopped or added to the machine as above!
- 1 tsp dried coriander
- 1 tsp tumeric
- 1/2 tsp cinnamon
- optional pinch of chilli powder
- 1 tin of chopped tomatoes
- 60 g creamed coconut - or to your taste
- 300 ml boiling water mixed with the creamed coconut
- 2 tsp fresh chopped coriander - if you have it!
- 1 tin chickpeas or enough of what you wish to add to feed 4 adults
- Place approx. 1tbsp oil in the pan along with the onion, garlic and ginger with 2 tbsp water (if 'whizzing' in a food chopper add the water to help with the chopping! If using meat add at this point too). Put the lid on and sweat the ingredients for approx 10 mins over a low heat stirring occasionally.
- Add dried spices and cook for a further minute before adding the tomatoes and dissolved coconut.
- Add your choice of 'filler' eg. tin of chickpeas and simmer over a low heat for approx 10 mins or until your ingredients are cooked through (if using meat or fish).