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Gluten free curry - blackeye bean and spinach
Published 27 February, 2007
TweetNot just a gluten free curry... a vegetarian gluten free curry! How virtuous do we feel after tea tonight?
Using tinned beans, this is a quick curry to make. It's very mild (baby Edie was partaking, although in the end she thought it was minging. Chaqu'un a son gout and all that).
Actually, this was going to be chickpea curry, but then we discovered we had no chickpeas. But we did have a tin of blackeye beans and a tin of aduki beans, so that's the sort of gluten free curry it ended up as.
Here's how...
Gluten free blackeye bean curry
1 tin blackeye beans
1 tin aduki beans (as mentioned above, this was just what was in the cupboard)
1 medium onion, roughly chopped
3 cloves garlic, peeled
1 inch fresh ginger root, peeled
1 heaped tsp ground cumin
1 heaped tsp ground coriander
1/2 tsp turmeric
1 peeled, grated apple (actually, if you quarter the apple and remove the core, you can grate it by holding the skin side and grating off the flesh, meaning you don't have to peel it, plus you have an in-built finger protector. Nice.)
Handful sultanas
100g spinach, roughly chopped
50ml apple juice (optional)
Oil
Juice of 1/2 lemon
Salt to taste
Put the onion, garlic and ginger in a blender and puree. Heat about a tablespoon of oil in a frying pan and cook the spices for 30 seconds, then add the puree and cook over a medium heat for 5 minutes or until it stops tasting raw.
Add the rest of the ingredients except the spinach and simmer for 20-25 minutes - about how long your oh-so-healthy brown rice should take to cook. 2 minutes before you serve, add the spinach and stir it through so it wilts.
Aren't all curries gluten free?
This is a great midweek gluten free curry. Most curries are, of course, gluten free - at least indian curries should be if they're made properly. The main thing you've got to watch out for in an indian is gluten contamination from the tandoori ovens. Breads tend to be cooked by sticking the dough to the side of the oven, and if your chicken tandoori is in there too, woe betide you.
So stay away from the tandooris and your curries should all be gluten free. If course, we would always recommend you check with the appropriate foreign language celiac card.
