Friday, September 19, 2014

Gluten Free Part 3- Curried Sweet Potato Soup and Gluten Free Naan

                                                                                     Greetings!



Now that I have talked about all the basics of starting out gluten free I wanted to provide you with a recipe that everyone will enjoy.

I had mentioned this weekend on Facebook that  I woke up to freezing temperatures. It was 38 degrees! So very cold! I decided it was a great day to stay inside and get some cooking done and one of my thoughts was making chicken stock. From the stock I decided to make a gluten free feast for Sunday night. I wanted something savory and filled with spices because I thought it might be nice to eat in front of my fire place. I found a great recipe on my favorite blog, Love and Lemons, a curried sweet potato soup. I thought I would stick to the indian theme and try and make a gluten free naan.

If you haven't had naan before it is a soft and pillowy traditionally Indian flat bread. Typically in India they eat with their hands in India and they use various breads as a vessel from the bowl to their mouth. I am a sucker for warm bread for dipping so I didn't want to pass up the opportunity to try and recreate a gluten free copy.

Both recipes are easy and don't take much time to make but there are some simple steps that if missed won't yield the bright and spicy flavors.

To Read The Recipes Click Below...


Soup Ingredients

2 tablespoons coconut oil

1 onion, roughly chopped

2 cloves garlic

1 tablespoon curry powder (use the curry of your choice, I just used a typical organic curry powder)
2 med sweet potatoes ( I used red sweet potatoes but there are many different kinds you could substitute out), chopped into small cubes

1/2 cup fresh or frozen peas

2 carrots

1 can organic coconut milk ( I used full fat because I sometimes have troubles with the soup base curdling when I use a lower fat content coconut milk, I also really enjoy the velvety texture the cream top adds to the soup)

2-4 Cups of Danielle's chicken stock (if you want a more stew like curry use less stock, for more soup like curry add more stock)

1 tsp-tablespoon of garlic chili paste

1 lime, juiced

Salt to taste

1 Handful of chopped cilantro

Directions

I made the stock the night before so I had to start by heating the stock. If you are using stock that is either chilled or room temperature it is good to heat it so when you add the stock it doesn't disrupt the temperature of the vegetables cooking in the pan.

While your stock is warming cut your vegetables. Add the coconut oil to a heated pot (large enough to fit all of your soup ingredients) and throw in your onions. Cook the onions until they are translucent.

Move the onions to one side of the pan and add your curry powder. Toast the curry powder for a minute. Toasting the powder allows the spices to become more fragrant. Mix in the minced garlic and combine with the onions. Make sure you only cook the garlic for about 30 seconds... you don't want the garlic to burn it will add a strange flavor to the curry.

Turn down the heat to low and add coconut milk, heated chicken stock, lime juice, sweet potatoes, carrots and chili paste. Simmer your soup for at least 40 mins or up to 2 hours. I like to cook my soups a bit longer. I like the concentrated flavors that form from the longer cook times.

Once the soup is cooked to your liking add the cilantro and peas- simmer for just a few more minutes or until the peas are cooked.

Serve and garnish your soup with a squeeze of lime and a bunch of picked cilantro.

Now while your soup is simmering you should start on the naan. This recipe only takes about 10 minutes from start to finish and the bread is better if it is fresh so I would wait until you are close to eating.

Gluten Free Naan Ingredients

1/2 Cup almond flour

1/2 Cup tapioca starch

1/2 Cup full fat organic coconut milk (only use the full fat because it needs the fat to crisp correctly)

.5 tsp salt

Mix all ingredients together in a large bowl. Try not to over mix, the mixture should look like pancake batter when finished.

Heat a non stick pan and scoop about 1/4 Cup to 1/2 cup of the batter into the heated pan.

Wait until you see bubbles form before you flip. Make sure the outside gets a golden brown on both sides and serve with butter.

This recipe was extremely easy and didn't quite get the exact texture of a naan bread. It was a bit closer to a roti but it was delicious pared with the curry.

This recipe was absolutely lovely for a cold Sunday night dinner. It is a simple and great gluten free delight and it can be enjoyed by all. Gluten free doesn't always have to be scary with the proper recipes and tools it can be extremely delicious.


Laura


Ps. Don't forget to check out my posts from earlier this week, gluten free grocery shopping and the differences between gluten intolerance and celiac disease.

Disclaimer: PRTLIVING (and all of those feature and interviewed) is limited to providing self-help education in natural health matters and advocating of a healthy lifestyle for the sole purpose of sharing personal experiences and historical information about the traditional use of God-given herbs and natural remedies. This information is not intended to diagnose, prevent, treat, or cure any specific disease. No medical claims are made. If you have a medical problem, please seek the advice of your medical doctor.
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