Published On: Fri, Jul 19th, 2019

4 alternatives to a takeaway curry

Everyone loves a curry on the weekend – but rather than ordering a takeaway, give one of these gluten-free recipes a go. You won’t be able to tell the difference.

Thai tofu curry

Enjoy an explosion of flavours with this delicious Thai tofu curry.

Course Main Course
Cuisine Thai
Keyword curry, thai, tofu
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 664 kcal
Author James Wythe

Ingredients

  • 1 red onion peeled, sliced
  • 2 garlic cloves peeled, crushed
  • a thumb-sized piece of ginger finely chopped
  • 1 lemongrass stalk
  • 1 tsp ground coriander
  • ½ tsp paprika
  • ½ tsp cayenne pepper
  • 400g (14oz) firm tofu pressed, chopped into chunks
  • 1 red chilli deseeded, chopped
  • 1 red pepper roughly chopped
  • 1 broccoli head
  • 400g (14oz) tinned chickpeas drained and rinsed
  • 2 x 400ml (14fl oz) tins coconut milk
  • 1 tbsp tamari
  • a handful fresh basil
  • a handful of mangetout
  • a handful of spinach

Instructions

  1. Heat a little olive oil or coconut oil in a pan and add the onion, garlic, ginger, spices, red chilli and lemongrass (chop the ends off, bash with the side of a knife and slice down the middle from top to bottom flavour) and fry together for a couple of minutes.

  2. Add the tofu, broccoli, pepper and fry for a further minute, then add the chickpeas, coconut milk and tamari and stir. Cook on a medium heat for around 8-10 minutes.

  3. Finally add the basil, mangetout and spinach, wilt down, then serve (removing the lemongrass stalk).

Recipe Notes

TIP: Serve with brown rice, quinoa or just serve in a bowl on its own.

Nutrition Facts
Thai tofu curry
Amount Per Serving
Calories 664 Calories from Fat 329
% Daily Value*
Total Fat 36.5g 56%
Saturated Fat 26.7g 134%
Sugars 16.2g
Protein 25.9g 52%
* Percent Daily Values are based on a 2000 calorie diet.

 

Yellow Thai prawn curry

If you fancy adding some fish to your curry, give this fantastic prawn recipe a go!

Course Main Course
Cuisine Thai
Keyword curry, prawn, thai
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2
Calories 564 kcal
Author Waitrose

Ingredients

  • ½ x 385g (13oz) pack of butternut squash slices
  • ½ tbsp sunflower oil
  • 1 pack of Cooks' Ingredients Yellow Thai Curry Recipe Kit (yellow curry paste, coconut milk, baby corn and spices)
  • 150g (5½oz) pack pre-cooked Waitrose & Partners Extra Large King Prawns
  • 100g (3½oz) green beans trimmed, cut into 4cm (1½in) pieces
  • 1 tbsp light brown soft sugar
  • 1 tsp gluten-free fish sauce
  • a small handful of coriander roughly chopped
  • wedges of 1 lime

Instructions

  1. Preheat the oven to 220°C/Gas Mark 7. Arrange the squash in a parchment-lined roasting tin, drizzle with the oil and roast for 25 minutes, turning halfway through.

  2. Meanwhile, from the recipe kit, empty the container of coconut milk into a large saucepan, add 140ml (5fl oz) water and the dried chilli, lemongrass and lime leaf. Simmer for 2 minutes and stir in the curry paste and the drained pack of baby corn.

  3. Stir in the prawns, green beans, sugar and fish sauce. Check the seasoning, adding more fish sauce if liked, and simmer for 4 minutes.

  4. Take off the heat, then stir in the roasted squash and scatter with the coriander. Serve with the lime wedges for squeezing over, plus some jasmine rice, if desired.

Nutrition Facts
Yellow Thai prawn curry
Amount Per Serving
Calories 564 Calories from Fat 419
% Daily Value*
Total Fat 46.6g 72%
Saturated Fat 21g 105%
Sugars 11g
Protein 9.9g 20%
* Percent Daily Values are based on a 2000 calorie diet.

 

Red Thai aubergine and chickpea curry

Give this one a try if you've got more time to spare!

Course Main Course
Cuisine Thai
Keyword aubergine, chickpea, curry, thai
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2
Calories 719 kcal
Author Mindful Chef

Ingredients

  • 240g (8oz) chickpeas drained
  • 80g (3oz) green beans
  • 1 aubergine
  • 1 lime
  • 2 tbsp red Thai curry paste
  • 2 tomatoes
  • 2 tsp desiccated coconut
  • 4cm (1½in) piece of fresh ginger
  • 30g (1oz) creamed coconut
  • 100g (3½oz) black rice
  • sea salt and freshly ground black pepper
  • coconut oil or olive oil

Instructions

  1. Boil a kettle. Rinse the black rice and place in a saucepan with 500ml (18fl oz) boiling water and a pinch of sea salt. Simmer for 25-30 minutes until cooked.

  2. Peel and finely chop or grate the ginger. Cut the aubergine into 2cm (1in) pieces and roughly chop the tomatoes. Trim the green beans and slice in half widthways.

  3. Drain the chickpeas. Dissolve the creamed coconut in a jug with 200ml (7fl oz) boiling water.

  4. Heat a large pan with 2 tsp oil on a medium heat. Fry the aubergine for 5 minutes, then stir in the ginger and the curry paste. Cook for a further 2 minutes until the aubergine has softened. Add the creamed coconut, chickpeas and tomatoes and simmer for 10 minutes until the sauce has thickened. Season with a pinch of sea salt.

  5. Heat a frying pan with 1 tsp oil on a medium heat and add the green beans. Cook for 5 minutes, turning frequently, then add the desiccated coconut and cook for a further 2 minutes.

  6. Drain the black rice.

  7. Serve the curry on two warm plates alongside the black rice and the coconut green beans. Squeeze over the juice from the lime, to taste.

Nutrition Facts
Red Thai aubergine and chickpea curry
Amount Per Serving
Calories 719 Calories from Fat 304
% Daily Value*
Total Fat 33.8g 52%
Saturated Fat 24.8g 124%
Sugars 9.6g
Protein 14.4g 29%
* Percent Daily Values are based on a 2000 calorie diet.

 

Green curry

A simple, staple recipe to keep in mind for lazy days.

Course Main Course
Cuisine Thai
Keyword curry, thai
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 508 kcal
Author Peta Coote

Ingredients

  • 2 onions peeled
  • 400ml (14fl oz) coconut milk
  • 12-15 green chillies
  • 50g (1¾oz) soya beansprouts
  • 1 tsp wasabi
  • 3 tbsp gluten-free soy sauce
  • 3 tbsp olive oil or coconut oil
  • juice of 2 limes
  • 200g (7oz) tenderstem broccoli
  • a handful of kale
  • salt and freshly ground pepper
  • basmati rice to serve

Instructions

  1. Heat 1 tbsp oil in a large saucepan on a medium heat. Chop the onions into strips and add to the pan, cooking until golden brown. Add the coconut milk, thinly sliced chillies and beansprouts. Stir well and bring to a simmer. Add the wasabi, soy sauce, salt and pepper to season. Leave to cook for 20 minutes.

  2. Preheat the oven to 200°C/Gas Mark 6.

  3. Place the tenderstem broccoli and kale onto a baking tray, drizzle over the remaining olive oil and make sure it fully covers the broccoli and kale. Add a sprinkle of sea salt and pop into the oven to roast for 15 minutes, or until crunchy.

  4. Once the curry is cooked, remove from the heat and add the juice of 2 limes. Stir well and serve with basmati rice.

Nutrition Facts
Green curry
Amount Per Serving
Calories 508 Calories from Fat 317
% Daily Value*
Total Fat 35.2g 54%
Saturated Fat 23g 115%
Sugars 7.3g
Protein 8.3g 17%
* Percent Daily Values are based on a 2000 calorie diet.

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