Since being diagnosed as having certain food intolerances I have had to give my diet a major overhaul. Certain foods you learn to live without and certain foods you have to find substitutes for. This week I have been really craving a lovely thick, hot curry sauce but with wheat and dairy being big no-nos, what was I to do?

In to the kitchen to experiment! Lots of spices and attempts later and I’m really happy with the end result. Dairy, gluten, sugar and salt free too, bonus!

 

Ingredients:

2 tbsp tomato puree

1 heaped tbsp medium curry powder

1/2 tsp garam masala

1 tsp tumeric

1/2 tsp garlic powder

1/2 tsp cumin

couple sprigs or fresh corriander

1/2 tsp hot chilli (optional)

1/2 tbsp coconut oil

small amount of coconut flour

water

 

 

Method:

In a heavy based pan dissolve tom puree  in half a cup of water. (adjust water to suit personal taste)

Add spices and bring close to the boil.  Stir in well and add more water if needed.

Take off the heat and stir in the coconut oil. If you like it really creamy you can add a little more.

Gradually stir in  enough coconut flour to get to your desired consistency.

Blend well to make sure all the spices have mixed.

 

Get your sweet potato fries ready and enjoy!!