How to make gluten-free, dairy-free curry

The Harrow Inn, High Street, Wanborough,

01793 791792

At the Harrow Inn in recent months and years there has been a huge demand for gluten free, dairy free, food, so as this has been a growing trend we now make sure there are at least two vegan gluten free mains as an option, this is our best seller to date. It is also very healthy and incredibly tasty.

The recipe serves four people and is under 600 calories per person for those who are calorie counting.

Ingredients 1 tbsp extra virgin rapeseed oil 1 heaped teaspoon madras curry powder 1 tbsp cumin seeds 1 onion, finely sliced salt and black pepper 2 garlic cloves, crushed ½-1 tsp chilli flakes (to taste) 50g/1¾oz root ginger, peeled and grated 2 red peppers roasted and skinned.

2 leeks washed and chopped 1 x 400g/14oz tin tomatoes 750g/1lb 10oz sweet potato, peeled and cut into bite-sized cubes Handfyl chopped fresh coriander 200g/7oz rice Method Heat a large thick based saucepan over a medium heat and add the oil. Once hot, add the cumin seeds and fry for a minute, or until aromatic. Add the onion, chopped washed leeks and a pinch of salt and cook for 5-6 minutes, or until the onion is soft and translucent. Add the garlic, chilli flakes and ginger and fry for a further three minutes.

Meanwhile place the red peppers whole in a hot oven (about 220/230oc ) until they start to go black, remove them from the oven and allow to cool, then remove the seeds and stalk, and start to peel the skin off, cut the pepper into squares (this can be done up to a day in advance and placed in the fridge.

Add to the pan with the tomatoes and sweet potato. Add enough vegetable stock (approximately 500ml/18fl oz) to cover the leeks and sweet potatoes and bring to a simmer, stirring to mix everything together.

Cover with a lid and simmer over a low heat, stirring now and again, for 30-40 minutes, or until the potatoes are soft and beginning to break apart and the sauce has thickened. Top up with a little more vegetable stock during the cooking if needed.

Five minutes before serving add the coriander and red peppers.

Meanwhile, cook the rice according to the packet instructions.

Taste the curry and season to taste with salt and pepper. Serve immediately with the rice.