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    Scott Adams

    Curried Potatoes and Cauliflower (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Tiffany (“tarnalberry” in the Gluten-Free Forum).



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    Ingredients:
    2 Yukon Gold potatoes
    ½ head cauliflower
    2 large (4 medium) carrots
    1 ½ tablespoons olive oil
    1/3 cup gluten-free chicken broth (or water)
    1 teaspoons gluten-free curry powder
    ½ teaspoon cumin
    ¼ teaspoon cayenne pepper
    ¼ teaspoon salt
    ¼ cup chopped green onions or carrot tops (optional)

    Directions:
    Cut potatoes into ½ inch cubes. Cut cauliflower into small florets (approx. 1 inch). Cut carrots to a similar size as the cauliflower. Heat 12" skillet with oil in it. Toss in the potatoes and stir to coat with oil. Add the chicken broth and stir. Let cook, covered for two or three minutes. Stir, add the cauliflower and carrots, and stir again. Add spices and stir. Cover and simmer for 10-12 minutes, or until potatoes are cooked. Transfer to a serving bowl, and garnish with onions or carrot tops if desired.

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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