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    Scott Adams

    Sweet Indian Curry (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Carrie in Canada.



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    1 tablespoon fresh lime juice
    1 ginger root, minced
    4 fresh tomatoes, blended until juice (I cut them up into small pieces and use a garlic press)
    3 cloves of garlic, minced
    5 green onions, diced
    1 onion, diced
    1 teaspoon cumin
    1 teaspoon coriander
    1 teaspoon turmeric
    2-3 tablespoons of honey (add more or less depending on taste)
    2-3 tablespoons of olive oil
    Optional: 1-2 cups of vegetables, shrimp, or other meat.

    Cook onions, garlic, and ginger root in the oil until done. Add tomato juice, spices, honey, and lime juice. Add vegetables or shrimp and simmer until done. Serve over basmati rice.

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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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