Jump to content
  • Sign Up
  • Join Our Community!

    Get help in our celiac / gluten-free forum.

  • Jefferson Adams
    Jefferson Adams

    Curried Potatoes with Chickpeas (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Celiac.com 02/28/2014 - I love a good, rich, zesty curry. This dish is tasty, easy to make, and filling. It goes great at potlucks or large dinners, and keeps well in the freezer. Pair it with rice, and add some yogurt sauce, and you have a great meal.

    Photo: CC--PelicanIngredients:

    • 1½ pounds potatoes, peeled and cut into 3/4-inch chunks
    • 1 large can chickpeas (15-ounce), drained and rinsed
    • 1 cup fresh kale, chard or mustard greens, washed, drained and chopped
    • 3 tablespoons unsalted butter or ghee
    • 1½ teaspoons curry powder, to taste
    • ¼ teaspoon cayenne pepper
    • 2 cups onions, sliced and fried crisp
    • ½ cup plain Greek yogurt
    • ¼ cup chopped fresh cilantro, plus leaves for topping
    • 3 tablespoons fresh lime juice
    • 1 jalapeño pepper, thinly sliced (seeds removed)
    • Kosher salt

    Directions:
    Place the potatoes, 2 teaspoons salt and enough cold water to cover in a medium saucepan.

    Bring to a boil, then reduce to a simmer and cook until the potatoes are almost tender, 3 to 6 minutes. Reserve 1 cup cooking water, then drain the potatoes.

    Melt half of the the butter in a large skillet over medium-high heat. Add greens and cook until soft and tender. Place aside.

    Melt remaining butter, and the potatoes and cook, stirring occasionally, until golden, about 8 minutes. Stir in the curry powder and cayenne and cook, stirring, 30 seconds.

    Add more butter as needed.

    Add the chickpeas, 1 cup fried onions and ½ cup reserved cooking water; cook, mashing the potatoes with a spoon, until heated through, about 3 minutes. Add more cooking water, if needed. Season with salt.

    Mix the yogurt, chopped cilantro, lime juice and 2 tablespoons water in a bowl.

    Spoon the potato-chickpea curry over rice. Top with the yogurt sauce, the remaining fried onions, the sliced jalapeño and cilantro.


    User Feedback

    Recommended Comments

    I like the look of these recipes!

    I hope there will not be too many specifically American products we cannot get, or could you give alternative ingredients so that some, across the pond, could join you?

    Share this comment


    Link to comment
    Share on other sites


    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

  • Related Articles

    Hari Chengalath
    Rice : 1 cup (usually good for two suppers and a lunch, depending on how hungry one is)
    Lemon: Juice of one (medium size)
    Black mustard seeds: 1 tablespoon
    Channa dal (a kind of dried lentil): ½ tablespoon
    Urad dal: 1 teaspoon
    Turmeric: 1 teaspoon
    Dried red chilies: two (I use more and you can, too, to make it more incendiary)
    Fenugreek powder:...

    Scott Adams
    This recipe comes to us from Tiffany (tarnalberry in the Gluten-Free Forum.)
    1 can garbanzo beans
    ¼ cup tahini
    ¼ cup oil packed sun dried tomatoes
    6 cloves garlic
    ½ cup water
    ¼ teaspoon paprika
    Pinch of cumin
    Place all ingredients in a Cuisinart, and blend until smooth.

    Jefferson Adams
    I love just about every type of curry under the sun. Before I started eating gluten-free, one of my favorite curries to make was S&B's Golden Curry. It's an easy, cheap, delicious curry block that is available nearly everywhere I have ever traveled.
    The S&B company makes a number of delicious curry blocks that I now cannot use because they all contain wheat flour. However...

    Melissa Reed
    Celiac.com 08/05/2014 - Summer Grill Favorite the Kebab: Gluten Free Smoked Keilbasa Sausage with Red Onion and Bell Peppers. Celiacs Rejoice!
    To make Sausage Kebabs you need:
    1 Package Gluten Free Smoked Sausage Kielbasa Red Onion Large Bell Pepper Bamboo Skewers Gluten Free Honey Mustard Olive Oil Salt and White Pepper to taste Directions:
    Soak the bamboo...

  • Forum Discussions

    Hi ...my 19 year old daughter in January of 2019 started having stomach pain. Since we have had endoscopy and colonoscopy...in April it was determined she had a non functioning gall bladder and was removed, we were happy just knowing that...
    About 30% or a bit more of the entire population has the celiac genes.  Only a tiny few actually develop celiac disease. The gene test just rules out celiac disease.   My advice is to find a medical doctor who is celiac savvy.  One th...
    I don’t know why you had a stool test instead of a blood test.  But taking the actual blood test for Celiac while gluten-free is not a good idea.  It tells you nothing.  If you have Celiac , and are eating gluten-free, you shouldn’t be mak...
×
×
  • Create New...