Curry recipies

[sabotabby]

 I threw a little get-together for some friends who were celebrating a thing. One of said friends is celiac so I was like, EEP! I know nothing about cooking gluten-free. But it turns out that curry is basically always gluten-free unless you do something weird to it, so I made two different types of curry and they both were amazing so I'm posting about it a) to share, so that you can make it too, and b) so that I remember once I run out of the massive fuck-ton of curry that is currently in my fridge.*

Vegetable Phall: I basically followed the instructions with a few changes:

• Vegetable oil instead of ghee.
• Patak's Vindaloo paste instead of curry powder.
• I'm fully incapable of measuring grams, so I just guestimated.
• Fenugreek powder instead of seeds, because I couldn't find seeds.
• Most importantly, I added a ghost pepper because the whole point of phall is to burn your insides out. I'd have added two if I were just cooking for myself.

8-Minute Pantry Dal: With the following notes:

• This does not take 8 minutes, fuck right off. It even says in the instructions that it takes half an hour. 
• Patak's instead of curry powder.
• Garlic paste instead of powder, and much more than was suggested.
• I didn't see any turmeric, ginger, or garam masala in the recipe, so I added some.

Anyway they both turned out so well. It's 1 am and I'm not even hungry but it's taking all the restraint I have not to just eat more of it.


* Typically, I would anticipate food at a party that starts at 7. But this was a teacher party, and I forgot that dinner for teachers is like 5 or 6. So a lot of people had eaten already.

Comments

[minoanmiss]

Those sound delicious!

Also, I kind of want to tease you, adventurous and learned vegan, for being "eek how do I cook to this food restriction eek". I have faith in you. :D

[sabotabby]

It was a bit hilarious for that very reason. Mainly because this friend of mine has actual severe reactions and I was paranoid about accidentally causing one. I used to work in a bakery and edited a book on gluten-free cooking and so I know enough about cross-contamination to know that the chances of avoiding it, when I've been baking cookies every other day for a month, are not the best. So it's not just a matter of what I was cooking as trying to eliminate any trace of flour from my kitchen first.

[minoanmiss]

That makes sense -- instead of too little information you had too much flour! But you pulled it off and didn't poison your friend! \o/

[sabotabby]

I didn't poison anyone! Other than with maybe too much alcohol, but that's a matter of personal choice for which I bear no responsibility.

[smhwpf]

Mmmmmm.

Fenugreek seeds are the absolute hardest to grind. It is very rewarding though. Not sure I've tried with just putting in the whole seeds, but I guess it would be fine.

[sabotabby]

Oh, you don't grind them in this recipe; you're supposed to fry them until they pop.

Powder is so much easier.

[lapinlunaire]

Does curry powder have gluten in it? :O

[sabotabby]

It shouldn't! I mean, they'd have to stick wheat in it, which, why would you do that?