One night I had planned to make the chickpea curry I saw on Scandi Foodie’s blog however I left the recipe at work (and I didn’t have internet at home at the time) so I had to put my thinking cap on to try and remember the ingredients for this recipe. Then I realised that I actually didn’t have any chickpeas. But a couple of weeks earlier I had made a variation of the cauliflower curry recipe also on Scandi Foodie’s blog so I decided to do another variation on this recipe – luckily I did have cauliflower! That day I had purchased a piece of fish from the supermarket and decided that this would work well with the cauliflower.

I started off with the core ingredients, cauliflower (which actually happened to be a frozen mix of cauliflower, broccoli and carrot), fish and coconut cream and then added spices to taste.

Both versions of my cauliflower curry turned out really well – they were flavourfull and wholesome, perfect for winter dinners.

So I will attempt to write out a recipe but I suggest you just do what I did and add what you have in the cupboard at the time and play around with different spices to taste!

Gluten free curry

My gluten free chicken and vegetable curry with coconut milk

 Ingredients (serves 1)

  • Coconut cream/milk (start with 1/4 tin and add more as required
  • Vegetables (I used a frozen vegetable mix of broccoli, cauliflower and carrot and spinach leaves)
  • Fish or chicken (or neither if you want it vegan)
  • Sprinkle of ground ginger, cumin and coriander seed and a pinch of chilli flakes
  • Raw almonds
  • Sesame seeds
  • Lemon juice
  • Salt & pepper

Method

  1. Fry fish/chicken until just cooked – put aside
  2. Place coconut cream, vegetables (excluding the spinach leaves), spices, salt & pepper and lemon juice (just a squeeze) in a pan and cook on low until vegetables are almost cooked
  3. Add fish/chicken and spinach leaves. Cook until spinach leaves have wilted and the fish/chicken is cooked through
  4. Serve sprinkled with broken up almonds and sesame seeds