Finding safe gluten free food while dining out can be challenging, which is why I often wind up choosing ethnic cuisines like Indian, Thai, Vietnamese and Japanese. Favoring these types of restaurants has allowed me to try all kinds of foods, but especially curries … which is how I found this delicious gluten free Massaman Curry.
Indian and Thai curry dishes rarely have gluten — particularly if it’s an authentic restaurant — but of course I always ask to be sure. In fact, to impress upon you the importance of ALWAYS asking first, I have actually come across restaurants that add WHITE BREAD to their curry sauces to thicken them. Shocking, I know, but true. So please, please, please always ask about every dish before ordering, no matter how sure you are that it will be gluten free. Or better yet, just make it yourself at home, where you can control every variable!
From my sampling and experimenting over the years, I’ve acquired a few favorites: one of my favorite go-to curries has become Massaman Curry, a potato-peanut-onion based coconut curry. Just the simple description sounds delicious, doesn’t it? Of course you can add tofu or another favorite protein, if you like, or leave it deliciously un-adorned.
The only thing better than ordering a flavorful, savory dish like this out at a restaurant is successfully making it at home! The aromas from this delicious gluten free Massaman curry fill the kitchen while it’s cooking and beckon everyone to the table.
This recipe easily makes enough for four, or you can stretch it by serving it with my easy homemade gluten free flatbreads or naan breads, 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.
Gluten Free Massaman Curry
Gluten Free Massaman Curry is a dish that is so flavorful and filling: potato-peanut-coconut curry that's naturally vegan or feel free to add your protein of choice. Such an easy and satisfying dinner. Serve with homemade gluten free flatbreads or naan!
Ingredients
- 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 olive oil or avocado or other vegetable oil)
- 2 large baking potatoes, diced to 1/2 inch cubes (optional whether to peel)
- 1/2 large red or yellow onion, diced
- 1/4 cup coconut palm or brown sugar
- 2 lb. firm or extra firm tofu, pressed and cut into 1/2 inch cubes OR other protein like chicken or shrimp (optional)
- 1/4 cup peanut or almond butter
- 2 Tbs. coconut aminos or tamari
- 2 Tbs. balsamic or ume plum vinegar
- 2 Tbs. diced fresh ginger
- 2 tsp. minced garlic (or more, to taste)
- 2 tsp. ground cumin
- 1 tsp. ground cayenne pepper
- 1 tsp. ground turmeric
- 1/4 tsp. ground cardamom
- 1/4 tsp. ground cloves
- 1 can coconut milk (13.5 oz)
- 1/2 cup+ additional milk of choice (to thin sauce)
- 1-2 Tbs. chili pepper flakes (to taste)
- 2 cinnamon sticks, cut into quarters (optional)
- 1/2 cup roasted, salted peanuts for garnish
- fresh cilantro for garnish (optional)
Instructions
Prepare rice according to package directions.
Wash and prepare vegetables.
In a large saute pan, heat oil to medium-high. Add diced onions and potatoes, cooking until the onions are translucent. Add sugar and stir to coat the potatoes, cooking until the potatoes are fork tender. Stir occasionally to prevent burning.
Add cubed tofu (if using), peanut butter, coconut aminos, vinegar, ginger, garlic, cumin, cayenne, turmeric, cardamom, cloves and coconut milk. Stir to combine well and cook for 10 minutes. If using an alternate protein, cook until that protein is done.
Add more milk, as needed, to thin the sauce to the desired consistency to serve over rice. Taste the sauce and add chili flakes to add heat, to taste.
Serve over fluffed rice with a cinnamon stick quarter, peanuts and cilantro for garnish.
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Your recipe calls for baked potatoes, but I think you mean baking potatoes. I love your recipes. Thank you so much for so many delicious dishes.
Indeed, Denise. Baking potatoes, for sure! 🙂
I’ve made this recipe several times with several kinds of potatoes, but never with baked potatoes. LOL.
ENJOY!
~jules