Lots of people unfortunately suffer from food allergies that end up
getting in the way of what they would truly like to eat; whether it is
intolerance to lactose or wheat, or some other form.
Here at Indian restaurant in Oxford Street - Cinnamon Soho we don't want our customers to not be able to fully enjoy Indian street food in London and all that it has to offer. Thus, our Executive Chef, Vivek Singh has come up with a range of gourmet Indian recipes, including vegan recipes that will enable those with all kinds of diets including gluten free diets, to enjoy cooking with the ingredients that best suit them.
To demonstrate how having a food allergy shouldn't get in the way of enjoying Indian food we have provided one of Vivek's recipes for you that is perfect if you have gluten intolerance: curry leaf and tomato quinoa.
This recipe serves 4 or 2 as a main course.
Ingredients:
100g quinoa
2 tablespoons vegetable or corn oil
1 dried red chilli, broken into 3 pieces
1 teaspoon mustard seeds
20 fresh curry leaves
1 large onion, finely chopped
1 green chilli, finely chopped
1cm piece of fresh ginger, finely chopped
1 tomato, coarsely chopped
1 teaspoons salt
teaspoon red chilli powder
teaspoon sugar
1 tablespoon finely chopped fresh coriander or basil
juice lemon
Soak the quinoa in cold water for 15 minutes, then drain and rinse. Put in a pan with 300ml salted water, bring to the boil and simmer for 15 minutes, until the grains are cooked but still retain some bite (quinoa develops a white ring round the circumference of each grain when it is about ready). Drain off any excess water.
While the quinoa is cooking, start preparing the tempering. Heat the oil in a heavy-based pan and add the red chilli and mustard seeds. Let them crackle and splutter for about 30 seconds, then add the curry leaves.
As soon as they are crisp, add the onion and cook for 6-8 minutes, until starting to turn golden. Now add the green chilli and ginger and stir for a minute. Add the chopped tomato, salt and chilli powder and cook over a medium heat for 8-10 minutes, until most of the moisture from the tomato has evaporated and the mixture begins to come together.
Add the cooked quinoa and mix for a minute or two, until heated through. Finish with the sugar, coriander or basil and lemon juice. Mix thoroughly and serve hot. Absolutely fantastic!
Author : Harry Mclead
Here at Indian restaurant in Oxford Street - Cinnamon Soho we don't want our customers to not be able to fully enjoy Indian street food in London and all that it has to offer. Thus, our Executive Chef, Vivek Singh has come up with a range of gourmet Indian recipes, including vegan recipes that will enable those with all kinds of diets including gluten free diets, to enjoy cooking with the ingredients that best suit them.
To demonstrate how having a food allergy shouldn't get in the way of enjoying Indian food we have provided one of Vivek's recipes for you that is perfect if you have gluten intolerance: curry leaf and tomato quinoa.
This recipe serves 4 or 2 as a main course.
Ingredients:
100g quinoa
2 tablespoons vegetable or corn oil
1 dried red chilli, broken into 3 pieces
1 teaspoon mustard seeds
20 fresh curry leaves
1 large onion, finely chopped
1 green chilli, finely chopped
1cm piece of fresh ginger, finely chopped
1 tomato, coarsely chopped
1 teaspoons salt
teaspoon red chilli powder
teaspoon sugar
1 tablespoon finely chopped fresh coriander or basil
juice lemon
Soak the quinoa in cold water for 15 minutes, then drain and rinse. Put in a pan with 300ml salted water, bring to the boil and simmer for 15 minutes, until the grains are cooked but still retain some bite (quinoa develops a white ring round the circumference of each grain when it is about ready). Drain off any excess water.
While the quinoa is cooking, start preparing the tempering. Heat the oil in a heavy-based pan and add the red chilli and mustard seeds. Let them crackle and splutter for about 30 seconds, then add the curry leaves.
As soon as they are crisp, add the onion and cook for 6-8 minutes, until starting to turn golden. Now add the green chilli and ginger and stir for a minute. Add the chopped tomato, salt and chilli powder and cook over a medium heat for 8-10 minutes, until most of the moisture from the tomato has evaporated and the mixture begins to come together.
Add the cooked quinoa and mix for a minute or two, until heated through. Finish with the sugar, coriander or basil and lemon juice. Mix thoroughly and serve hot. Absolutely fantastic!
Author : Harry Mclead
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