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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. Ingredients: 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.

This is one of my favorite soups because of it’s so simple to make yet still yields a rich, rustic texture. A few simple spices and fresh ginger beautifully compliment the sweetness of the potatoes. Unlike a lot of soups I prepare, I like to leave this one un-blended. The softness of the potatoes pieces is really comforting. This soup goes great with a piece of gluten-free bread. I also like to top it with a mild salsa or chutney. Mango chutney offers a delightful surprise to the palate and makes for a sophisticated presentation. Ingredients: 3 large sweet potatoes, peeled and diced 2 small yellow onions, chopped 4 gloves garlic, minced 1 tablespoon fresh ginger 1 tablespoon curry powder 1 teaspoon coriander 3 tablespoons butter 6 cups chicken stock Directions: Heat butter in a large stock pot or soup pot. Add onions and garlic and sauté until onions begin to sweat, 3-5 minutes. Add sweet potatoes, spices and fresh ginger, sauté for another 1-2 minutes. Slowly add chicken stock 1 cup at a time, slowly stirring. Gently simmer until potatoes are soft and easily pierced with a fork, about 45 minutes, depending on size of potato pieces. Serve in warmed bowls.

Layering different spices is a sensory indulgence as much as it is an experience in cooking. I love this recipe and curries in general because the spices work together to take command of the dish and infuse otherwise ordinary ingredients with brazen flavor. Most major manufacturers of spices will state on their label that they are gluten-free, but always double check because some brands use trace amounts of flour to prevent caking. This recipe can easily be substituted with canned chickpeas, but if time allows, always opt for fresh. If you can utilize beans in other recipes, purchasing dried chickpeas will actually save you money. This recipe makes enough to serve up to 8 people and is also great over rice. Cooked chickpeas double as the base for an endless variety of hummus dips! Ingredients: 3 cups dried chickpeas 2-3 large diced tomatoes with juices 2 medium onions thinly sliced 4 cloves minced garlic 2 tablespoons vegetable oil or ghee (check label for gluten-free) 2 teaspoons chili powder 2 teaspoons turmeric 2 teaspoons garam masala 2 teaspoons paprika 2 tablespoons ground cumin 2 tablespoons ground coriander 1 teaspoon allspice 1 teaspoon salt 1 bay leaf 1 tablespoon fresh parsley 6-8 gluten-free pitas Green onions trimmed, for tying (optional) Directions: Place dried chickpeas in a large bowl and cover with water at least three inches above the beans. Let soak overnight and beans will expand twice their size. Drain chickpeas and place in a large stockpot. Cover with fresh water at least three inches over the beans. Add bay leaf and bring to a gentle boil before reducing heat to low. Continue to simmer for about 1 hour or until beans are cooked, but not mushy. Discard bay leaf. Drain and reserve chickpeas. Heat oil in a large pan and cook onions about 5 minutes or until they become soft and translucent. Add garlic and cook for a minute longer, stirring. Add chili powder, turmeric, paprika, cumin, coriander, allspice and salt and stir over heat until the spices become very fragrant, only about a minute. Stir in reserved chickpeas and tomatoes until well-combined. Cover pan and simmer over low heat for 20-25 minutes, stirring occasionally. Stir in garam masala and simmer another 10 minutes. Top with fresh parsley. Serve wrapped in heated pitas. Tie loosely with trimmed onions for presentation.

Ingredients: 2 large sweet potatoes, grated 1 cup Nearly Normal All Purpose Gluten-Free Flour* 1 teaspoon gluten-free baking powder 2 teaspoons light brown sugar ¼ teaspoon turmeric 2 teaspoons curry powder 1 teaspoon ground cumin 1 teaspoon ground cinnamon ¼ teaspoon salt Dash ground pepper 5 large eggs, beaten ¼ cup vanilla soy milk or plain milk + 1 teaspoon gluten-free vanilla extract Canola oil for frying *The recipe for my Nearly Normal All Purpose Gluten-Free Flour may be found in my cookbook, Nearly Normal Cooking for Gluten-Free Eating, and in various media links on my website. You may also purchase a pre-mixed, patent-pending version of the flour there as well. Directions: Wash and grate sweet potatoes (skin on) in a food processor. In a large bowl, combine Nearly Normal All Purpose Flour, sugar, baking powder and spices. Add in the eggs and milk to the dry ingredients, then add the grated potatoes to the batter. If it is too thick, add more milk. Heat the oil to 375-400F in an electric skillet or deep skillet over a medium high flame. When hot, drop approximately 2 tablespoons of batter in circles and thin by spreading with the backside of a spoon. Cook each pancake until lightly browned on each side, flipping to cook both sides evenly. Remove with a slotted spatula onto a paper towel lined plate to cool. Serve warm with your accompaniment of choice. Accompaniments: Applesauce Mango salsa (page 15 Nearly Normal Cooking for Gluten-Free Eating) Sour cream A finished Sweet Potato Latke (Gluten-Free)

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