Gluten-free, Sugar-free Cooking by Susan O'Brien

Author:Susan O'Brien [O'Brien, Susan]
Language: eng
Format: epub, mobi, pdf
Tags: C429, Extratorrents, Kat
ISBN: 9780786736393
Publisher: IB Dave's Library
Published: 2006-01-01T08:00:00+00:00

1569242933-text.qxd 2/13/08 2:35 PM Page 109

Potato Curry

NO DAIRY, EGGS, OR NUTS

PREP/COOK TIME: 20 to 30 minutes

SERVE: Serves 4

If you love the flavor of Indian food,

■ In a blender or food processor, combine the and the smell of curry in your kitchen, chopped onion with the garlic, ginger, and up you’ll love this dish. It warms you

to ½ cup water, if needed. Blend until smooth.

through and through. This can be

Add the turmeric, coriander, and cumin. Heat served by itself, as a side dish, or over the grapeseed oil in a large skillet over medium red rice or lentils for a heartier meal.

heat and add the onion mixture. This mixture may stick in the pan, so continue to add small 4 large Finnish yellow potatoes,

amounts of water to avoid sticking or burning.

cut into 1-inch pieces

■ Add the potatoes, the rest of the water, and 1 large onion, chopped

the sesame oil to the skillet. Stir to coat the 5 cloves garlic, chopped

potatoes completely, and lower the heat. Over 1 tablespoon peeled and

medium-low heat, simmer 10–12 minutes or

chopped fresh ginger

until the potatoes are tender, adding more 1 cup water

water if needed.

1 teaspoon ground turmeric

■ Remove from the heat and stir in the chopped 5 teaspoon ground coriander

cilantro. Serve immediately.

5 teaspoon ground cumin

4 cup grapeseed or canola oil

nutritional analysis per serving

1 tablespoon sesame oil

118.31 calories; 3.72 g fat (28% calories from fat); 2.31 g protein; 19.63 g carbohydrate; 0 mg cholesterol; 5 cup chopped cilantro

50.15 mg sodium

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