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Gluten and dairy free curry…


At the latest #Idealhome Exhibition in London, I found the Panjaban Curry paste.  I originally bought them from the Vitality show last year, and since I have managed to get them at various shows, and online and now available in some Wholefood stores, the Fulham store has them and at Partridges on Sloane Square in Chelsea

Here is my favourite way to use the mild curry base.


curry baseCurry – 2 jars of curry base +
Red pepper, sliced (anti-oxidants – cancer fitting)
Onion, chopped into eighths (immune busting)
500grams of tiger prawns (lean protein)
3 salmon fillets, cooked (high in omega 3 fats, anti-inflammatory)
1 large carrot, sliced into coins ( anti-oxidant, converted to vitamin A for liver and gut health)
Coconut oil (dessert spoon –  use the unflavoured if you prefer – high in medium chain fatty acids)

Brown rice (great source of fibre)
Peas (nice and sweet and high in vitamin K)
Onions (immune boosting)
Turmeric (anti-inflammatory)
Toasted cashew nuts – crushed (protein and minerals)

Add the chopped up peppers to a pan with the coconut oil and heat, sweat the peppers so they are soft.  Add in the onions and prawns and cook for 5 mins.

Open the jars of curry base and add to the pan, fill each jar 1/3 full of warm water and shake and add that to the pan too.   Stir everything together and heat until bubbling.    Then turn down to a very gentle simmer and add the lid, stirring occasionally.    Turn down as far as your hod will allow and cook for a few hours.  Take the salmon and flake it into the pan and stir, making sure you don’t break up the fish, serve with rice and a large salad.

Cook the rice, and add in a teaspoon of turmeric towards the end of cooking.  Fry off the onion, and once the rice is cooked add the onion and peas and sprinkle with the toasted cashew nuts.

Serve with a large salad of tomatoes, rocket, lettuce, mushrooms and cucumber – Serves 8

Hope you like it!  We all love it here…

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