If you have seen any of my other challenge weeks, you’ll know I regularly make this potato curry as it’s so simple and tastes delicious. Instead of our usual chapati bread though, we made Naan breads as it’s a bit easier with the gluten free flour. We also made a spicy Asian salad using one of the roasted peppers from the jar.

For lunch we made pea soups and some bread rolls with the GF flour. The recipe for the soup is on one of my first challenge days, you can find it on the search button.

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Breakfast
Porridge

Lunch
Homemade bread rolls with Pea soup (recipe on earlier on the blog)

Dinner
Potato sag Aloo with spicy salad and Homemade GF Nann style breads

Snack
Lime cheese cake

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Potato sag Aloo with spicey salad and homemade gluten free Nann style breads
Adapted from Jamie Oliver Save with Jamie book

Ingredients Sag Aloo

1 onion
1 tomatoes
Handful of coriander
1 tablespoons of the Rogan Josh curry paste
1/2 tablespoon olive oil
1 large potatoes chopped
2 cloves of garlic
1/2 fresh chilli or 1/2 teaspoon chilli flakes
1 teaspoons cumin seeds
200g frozen spinach, defrosted

Ingredients for the Asian inspired salad

1 teaspoon of black mustard seeds
1 tablespoon of oil.
1 Large carrot, grated
1 red pepper from the jar finely sliced
1 small red onion finely sliced
Handful coriander.
1 chilli finely sliced
A little lemon juice,
Salt and pepper to taste.

Ingredients for the homemade gluten free Naan style breads
Recipe from the Coeliac UK website

200g gluten free flour
1 teaspoon dried yeast
1 1/2 teaspoon sugar
3 1/2 fl oz hand hot milk
1/4 teaspoon salt
1/2 teaspoon gluten free baking powder
1/2 egg beaten
1 tablespoon oil
2 tablespoons natural yoghurt
Method for the Sag Aloo

Wash and cut the potatoes in to 3cm chunks, leaving the skins on for extra nutrition.

Peel the onion and blitz with the tomato and coriander stalks and the curry paste.

Heat some oil in a pan and cook for a few minutes. Then add the potatoes to the pan, with pinch of salt and pepper. Then pour in enough water to come halfway up the potatoes but not cover them. Bring to the boil then put the lid on and simmer  for 10-15 minutes until cooked through but still firm.

Remove the lid and turn up to a medium heat until the liquid is reduced – about 15 minutes.

Meanwhile make the flavoured oil by peeling and slicing the garlic with the chilli and place in a pan with the cumin seeds and a tablespoon of oil. Cook for 5 minutes on a low heat until golden. Take off the heat and put to one side.

When the potatoes are ready, stir in the defrosted spinach and cook for a further 5 minute, while you cook the Naans.

Stir in the flavoured oil, then serve the Sag Aloo with the salad and naans and some natural yogurt and a scatter of the chopped coriander if available.

Method for the Asian inspired salad

Fry a teaspoon of black mustard seeds in a tablespoon of oil.

Let that cool while you grate a carrot, then chop a bit of red pepper from the jar and a red onion and mix this together with some coriander.

Finely slice half a chilli and stir this altogether with a little lemon juice, the seeds in oil and some salt and pepper to taste.

Method for the Homemade Gluten free Naan style breads

Dissolve the yeast and the sugar in the milk and leave in a warm place for 10 minutes until frothy.

Sieve together the flour, baking powder, and salt.

Add the yeast mixture, oil and yoghurt and mix to a soft dough. Place in a greased plastic bag and leave in a warm place for 45-60 minutes.

Dust a surface with gluten free flour and kneed the dough for 1 minute.

Divide into 2 or 4 pieces shape in to ovals and cook under preheated grill for 2-3 minutes.