Friday, 8 April 2016

Butternut Squash and Sugar Snap Korma, Cheap Gluten Free Curry Night

If I have a choice about what kind of food to eat when we go out it has to be curry. I have to say it has to be one of my favourite meals, so tonight I  thought I would make one. Despite the fact that my older son and fellow vegetarian had gone out and my husband and younger son wanted a beef casserole.

On days like this I generally make sure I am making enough so I can save some, I usually freeze a couple of portions and then I have a freezer meal another day for the vegetarians. 

I started off the casserole and then went out with the dogs then I started the curry when I got back.  To go with my curry today I made some sweet potato fries so I also put these in a bowl of water once chopped so they could soak for  forty five minutes.  ( This gets some starch out apparently)

So in my pan here is half a  yellow pepper, one small red onion, 100g sugar snap peas chopped, two cloves of garlic and about a third of a medium butternut squash.  So I fry these for about five minutes gently in   olive oil and add a few tbsp. water and let it simmer for about another seven to soften the squash.

I then make a space in the middle add a tiny bit more oil and one tbsp. of cumin, one tsp of turmeric and one tsp of coriander (fresh is better at the end but I didn't have any). When the spices have fried a little pour in 200ml of coconut milk and 100g of cashew nuts crushed to a powder ( or very small bits).

Now I don't own anything to grind the cashew nuts so I put them in a bag and bash them with a rolling pin (very therapeutic!)  it doesn't get every last bit but it's good enough.

As well as being good for you they thicken up the curry.

For the sweet potato fries I soaked them  first for forty five minutes, cut all the same  size so they will  cook at the same rate, blot on kitchen paper and add a small amount of oil to baking tray then space them out evenly.  Don't add salty seasoning as I read it creates steam and they go soggy, I added some herbs.
Then cook a  in hot oven for forty minutes checking and turning regularly.

Once you add the coconut milk and nuts it only takes a few more minutes, there is about three portions here but I suppose it depends on your portion sizes.

So I really enjoyed my meal, it is healthy, inexpensive per portion and ticks all the boxes for wheat free, dairy free, vegan etc.  Plus that is a meal sorted for another day, it also goes really nice in a regular baked potato,I've done that before when I have only had a small amount left to freeze.

That is a large portion there, I feel a bit full now.  Just a couple of my fries caught on the edges but these were the crispiest I have made so I would say the soaking works.  Sweet potatoes are really great, very healthy so I must eat more. They have a low glycemic index and lots of vitamin A. Although I really should add that by baking the sweet potato you increase the GI, but who wants to boil everything? They are still very nutritious as fries.

1 comment:

  1. I bet those brown bits were the best! We had curry tonight too - I am lucky we all like to eat it even the children. Jo x


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