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What Are Tonight’s Gluten Free Dinner Recipes? Indian Curries: Yum!

Next time you ask “what is gluten free”, think Indian, think curry as part of a gluten free menu!

My absolute favorite cuisine is Indian, which I learned to love and make, courtesy of a college friend back in the UK. My old friend, Naz, who grew up in London, was a master at re-creating family recipes he learned as a child from his mom. Back in the day, he and I had some some great times sampling the fare at his favorite Indian restaurants and dives throughout London and Southern England. Here are some easy adaptations on the curry theme. Remember: a gluten free diet doesn’t have to be boring.

Vegetable Curry

What is gluten free

Vegetable Curry is Delectably           Gluten Free

1 pound of your favorite vegetables (cut up)
2/3 cup plain yogurt
1 teaspoon cornstarch
2 tablespoons vegetable oil
1 teaspoon cumin (or caraway) seeds
2 teaspoon kalonji seeds
1/2 teaspoon fennel seeds
1/2 teaspoon mustard seeds
1 teaspoon ground turmeric
1/2 teaspoon onion powder
1/2 teaspoon coriander seeds
1/8 teaspoon freshly ground cinnamon
2 medium cloves garlic, crushed


2-3 (depending on how hot you like your curry) dried red chiles, stems and seeds removed if less heat is desired
1/2 teaspoon sugar
1/2 teaspoon kosher salt
Black pepper, optional

Cut up vegetables and microwave on high for 2 to 3 minutes to soften.
In medium mixing bowl, whisk together yogurt and cornstarch. Set aside.

Heat oil in cast iron skillet over medium-high heat. Add coriander seeds, kalonji seeds, cumin seeds, fennel seeds and mustard seeds, cover pan with a splatter screen, and cook, stirring occasionally, until they begin to pop. Once they begin to pop, turn the heat down to medium, and add turmeric, onion powder, cinnamon, garlic, and chiles.

Saute until garlic turns golden brown in color, approximately 3 to 5 minutes. Add the vegetables, sugar, salt and pepper, if desired, and cook for 3 to 5 minutes, or until vegetables are heated through.

Remove from heat, pour into bowl with yogurt mixture, and stir to combine. Remove chiles if desired, and serve immediately.



Here’s another delicious variation on the theme:


And, you might want to serve with a delicious side dish of quinoa vegetable pilaf:


Vegetable Coconut Curry

A variation on the theme you are sure to like: healthy vegetables simmered in a coconut milk curry. Just about any veggies will do including spinach to get your greens, or baby corn. Serve them over rice or noodles. Yum-bo!

Gluten free menu

Gluten-Free Coconut Curry is Sweet and Delicious

1 onion, chopped
3 cloves garlic
1 tbsp fresh ginger
1 green chili, seeded
1 tbsp vegetable oil
1/2 tsp turmeric
1/2 tsp coriander
1 tsp cumin
1 tsp curry
1/2 cauliflower, chopped
1 cup green beans
1 carrot, sliced
1 zucchini, sliced
1 cup coconut milk
1/2 tsp salt, or to taste


Finely chop onion, garlic, and chili; grate ginger.

In a large skillet, heat the oniona, garlic, ginger, chili with the oil and spices. Allow to cook for a minute or two, stirring frequently.

Add the vegetables and the coconut milk and stir well. Season generously with 1/2 teaspoon salt, or to taste.

Cover and allow to cook for at least 20 minutes, or until veggies are tender.

Serve; Enjoy!


Salmon Coconut Curry with Spinach

I recently made this delicious dish to the raves of all of the 16 people attending my holiday gathering. So this is a recipe to serve to a large group. Scale down as needed for your application.

Gluten free dinner recipes

Savory and Tangy Coconut            Curried Salmon

8 tsp vegetable oil
4 C thinly sliced onion
8 t curry powder
3 C light coconut milk
2 C regular coconut milk
8 T sugar
4 T lime juice
4 T bottled minced ginger
8 T fish sauce
8 t bottled minced garlic
2 t chili paste with garlic
4 x  (8-ounce) bottle clam juice
4-6 oz of my orange chipotle sauce (click here).


4 x  (1-pound) salmon fillet, skinned and cut into 3/4-inch cubes
12 C  trimmed watercress or spinach


Combine all ingredients except salmon and spinach in cast iron pot.

Bring to boil in covered pot for 5 min, then simmer (uncovered) an additional 15-20 min.

Add salmon, return to low boil for 3-5 minutes; cover and simmer another 5 minutes.

Uncover, add spinach as over-layer, cover and simmer a few more minutes until spinach wilts into the curry.

Serve over coconut rice (jasmine rice cooked in 3:2 ratio of  light and regular coconut milk with a smidge of salt).

Like salmon and rice but not big on curry? For a delicious and tangy gluten free meal, top grilled salmon and rice with my delicious tangy orange chipotle sauce.








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