No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter





Ads by Google:


Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts
SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Vegetarian Tikka Masala (Gluten-Free)


Photo: CC/avlxyz

This recipe is very exciting to me, because it is a vegetarian version of my favorite food. Prior to going gluten-free and eliminating meat from my diet, I loved chicken tikka masala. This recipe is wonderful because it is an easy gluten-free, dairy-free, and meat-free recipe!

Vegetarian Tikka Masala (Gluten-Free)
(serves four)

Ads by Google:

Ingredients:

Masala Paste:

  • 2 teaspoons fresh ginger, minced
  • 2 teaspoons garlic, minced
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • ¼ teaspoon turmeric
  • 1 teaspoon cayenne pepper powder
  • 1 tablespoo paprika
  • 1 teaspoon garam masala
Everything Else:
  • 4 tablespoons olive oil
  • 5 cardamom pods
  • 1 cinnamon stick
  • 1 ½ sweet onions, finely diced
  • 1 large tomato, finely diced
  • ½ cup water
  • himalayan or sea salt to taste
  • 2 medium russet potatoes, diced
  • ½ green cabbage, sliced into thin strips
  • 2 cups frozen or fresh peas
  • coconut milk
To Make:
  1. Mix all of the ingredients for the Masala Paste together.
  2. Start  cooking the rice cooking according to the package instructions.
  3. Heat the olive oil in a large skillet over medium heat.
  4. Add the cinnamon stick and cardamom pods for just a few seconds to add fragrance to the oil, then remove them. Careful not to leave them too long or it will overwhelm the flavor of your masala.
  5. Add the onions and stir until they are browned.
  6. Add the masala paste and stir for a minute, then add the tomato and stir for another minute, then add the water and bring it to a simmer. 
  7. Add Salt to taste.
  8. Add the chopped potatoes, cabbage, and peas. Reduce the heat to medium-low and cook, stirring frequently, until the potatoes and cabbage are tender and a fork can slide easily through the potato pieces.
  9. Add coconut milk to taste--the coconut milk will create a sauce. Note: you can substitute yogurt for coconut milk if you like.
  10. Serve over aromatic Basmati rice or rice of your choice.

Celiac.com welcomes your comments below (registration is NOT required).












Related Articles



2 Responses:

 
Penny
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
12 Jul 2010 12:28:54 PM PDT
Hi Destiny! This recipe is great and delicious! I made it the other day and my whole family loved it. I did, however, take a short cut. Instead of making the masala sauce, I used ready-made Tikka Masala simmer sauce from the brand Tastybite. Almost all of their products are gluten-free, so the sauce made making the dish a lot easier. You should definitely look into their products, which are preservative-free, low fat/salt/calories, and use very simple ingredients. Overall the dish was still delicious. Thanks for the great recipe!

 
Bethany
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
14 Mar 2013 8:00:20 PM PDT
Thank you! Our family has to eat dairy and gluten-free. I thought we'd never eat curry again! Can't wait to try this.




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


Here's a link that discusses Mast Cell Activation Syndrome (histamine intolerance) and recommended tests. http://www.thepatientceliac.com/tag/mast-cell-activation-syndrome/ This article explains how POTS is related to MCAS. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3545645/#!po...

First degree relatives of celiacs should be tested every 2 years in the absence of symptoms & immediately if symptoms present since celiac can present at any age. Celiac affects every cell in the body & inflammation is common. My inflammation began in my lower back and the bend of my leg (on...

Thanks for all that info and the links. It would be such a relief if I could know what is causing the fever, and that maybe it will go away as I stay gluten-free. Both my gastro dr and rheum dr said to still stay gluten-free even though I apparently don't have celiac. They are saying to give i...

HEB organics does not bother me at all. Their plain one has to be boiled before I can drink it so I tend to use it in moderation in cooking...it also has xantham gum which explained that issue. MALK gives me no issues (Local Only Brand I think). Used to drink something called Mooala but could not...

Oh goodness me so do you guys bother to get histamine level diagnosed or do you just treat it as you did the food diary ? taking note of high histamine time of year/ season and diet into your seasonal food diet? I'm pretty good at rotating foods I've done that longer than I've known about my issu...