Finding safe gluten-free food while dining out can be challenging, which is why I often wind up choosing ethnic cuisines like Indian, Thai and Vietnamese. Favoring these types of restaurants has allowed me to try all kinds of foods, but especially curries. Indian and Thai curry dishes rarely have gluten — particularly if it’s an “authentic” restaurant — but of course I always ask to be sure!
One of my favorite go-to curries has become “Massaman Curry,” a potato-based coconut curry with peanuts. The only thing better than ordering a flavorful, savory dish like this, is successfully making it at home! The aromas from this delicious curry filled the kitchen when I prepared this dish, calling everyone to the table. This recipe easily makes enough for four, or you can stretch it by serving it with easy homemade GF naan, and it will feed even more!
I hope this recipe inspires you to break out of any dinnertime doldrums you might be experiencing. There are so many delicious, naturally gluten-free foods out there just waiting to be tried! You never know when you might discover a new family favorite.
Massaman Curry & Rice
- 1 cup Basmati, Kasmati, Jasmine or brown rice (prepare according to package)
- 1 Tbs. toasted sesame oil (or vegetable oil)
- 1 Tbs. sunflower oil (or vegetable oil)
- 1/2 large red onion, diced
- 1 lb. tofu, pressed and cut into 1/2 inch cubes
- 1 Tbs. diced fresh ginger
- 1 tsp. minced garlic (or more, to taste)
- 1 tsp. ground cumin
- 1 tsp. ground turmeric
- 1/4 tsp. ground cardamom
- 1/4 tsp. ground cloves
- 1/4 tsp. cayenne pepper
- 1 Tbs. balsamic vinegar
- 1 can coconut milk (13.5 oz)
- 2 large baked potatoes, peeled and diced to 1/2 inch cubes
- 2 Tbs. brown sugar, packed
- 2 cinnamon sticks, cut into quarters
- 1/2 cup roasted, salted peanuts
- fresh cilantro for garnish
Prepare rice according to package directions.
Wash and prepare vegetables.
In a large saute pan, heat oil to medium-high. Add diced onions and cook until translucent, stirring occasionally to prevent burning.
Add cubed tofu, ginger, garlic, cumin, turmeric, cardamom, cloves and cayenne. Stir to combine well and cook for 10 minutes, or until the edges of the tofu are beginning to brown.
Add the balsamic vinegar, coconut milk, diced potatoes, brown sugar and cinnamon sticks. Cook at least 15 more minutes, or until the potatoes are fork tender, stirring every few minutes to combine and prevent burning. Once the potatoes are soft, add the peanuts.
Serve over fluffed rice with a cinnamon stick quarter and cilantro for garnish.