Wheat free Archives

Corn recipes

Pakoras with tomato and cinnamon chutney

30 minutes

Potato tikki with almond-coriander chutney

20 minutes

Beetroot recipes

Pickled turnips and beetroot with rustic chicken liver pate

15 minutes

Sweet potato with orange and avocado

30 - 40 minutes

Butternut recipes

Baked butternut and sage on polenta crust

30 minutes

Chickpea recipes

Chickpea curry

25 minutes

Chickpea curry

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

3 T sunflower oil
1 t mustard seeds
1 t cumin seeds
1 t fenugreek seeds
2 t ginger, minced
6 curry leaves
1 large butternut, peeled and cut into cubes (substitute with 4 potatoes)
2 cups cooked chickpeas
2 medium-sized tomatoes, roughly grated
1 clove garlic, crushed
1 t turmeric
1 t ground cumin
Sea salt to taste
Fresh coriander, to garnish

Method

Heat the oil until hot but not smoking. Fry the mustard seeds until they pop, then add the cumin and fenugreek seeds and, when the latter have turned golden, add the ginger, chillies and curry leaves. Stir to combine.

Add the potato or butternut, cover and cook over a low heat for 7 minutes, or until the vegetables have softened, but are still firm. Add the chickpeas, tomato, asafoetida or garlic and remaining spices. Mix, cover and cook for 10 minutes.

Season with salt and garnish with coriander.

Discover more curry recipes here

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Corn on a stick

Onion rings

Nasi Goreng

Spicy potato omelette

Pakoras with tomato and cinnamon chutney

Potato tikki with almond-coriander chutney

Pickled turnips and beetroot with rustic chicken liver pate

Sweet potato with orange and avocado

Baked butternut and sage on polenta crust

Chickpea curry

Chickpea curry

Ingredients

Method