This easy dairy free chicken curry from the book Simply Dairy Free is a tasty midweek meal for all the family. It’s also egg free, gluten free and nut free!
One of my most favourite things to do is to get a new recipe book and try out some of the recipes. One of my latest books is Simply Dairy Freeby Lesley Waters, which I was sent to review.
The book promises fresh and simple lactose-free recipes for healthy eating every day. It’s full of beautiful pictures and tempting food. As a real fan of curry, one of the first recipes I made was the creamy dairy free chicken curry.
It’s a very mild coconut curry and Master Spice was happy to eat it too. In the past I would have added extra chillies to give it some more heat and if you like a hotter curry then you’ll probably need to. However, for an easy midweek meal that the whole family could enjoy together, this was a good choice. The spinach in the sauce means everyone is getting some green vegetables too!
I served the dairy free chicken curry with rice as it definitely needs something to mop up all that creamy sauce. I also made a simple tomato and chilli relish which cuts through the creaminess of the curry very well.
Lots of the recipes in the book use dairy-free milks. I tried the banana and peanut butter smoothie using almond milk. It was the first time I’d added peanut butter to a smoothie so I was keen to try it. I found it much more filling than the types of smoothies I usually make which tend to be more fruity. It wasn’t as sweet either and more like a milkshake, which is great if you’re looking for a smoothie to fill you up in the morning!
The first thing I noticed when I picked up the book was the eye-catching cover picture of three cones of raspberry ice cream. I wanted that ice-cream and I had to make it! It might have been the middle of winter but a bit of wind and rain was not going to stop me enjoying some ice cream!
The ice cream was so easy to make and very healthy too because of the berries and banana. I have a confession to make though. I forgot to add the icing sugar to the first batch I made. In fact, there is no added sugar in the ice cream in the pictures you see here. It was very very refreshing but not quite sweet enough. Then I realised what had gone wrong!
Luckily, it’s such a simple recipe that it wasn’t a problem to whip up another batch a few days later. Minus the photos that time though!
Overall, the book is great inspiration for anyone looking for easy healthy recipes. Some of the recipes in the book are recipes that would normally contain dairy products such as the corn and haddock chowder and lemon posset. So it’s great that the book offers dairy-free alternatives for these recipes. There are also a lot of recipes that don’t contain dairy products and which you wouldn’t expect to contain any diary. For example noodle salad with crispy duck legs.
Although all the recipes look great, I did think I might want more of the first kind of recipe if I was following a dairy-free diet. After all, it’s easy to find recipes that don’t contain dairy online or in other recipe books. I feel someone is more likely to need recipe help for those recipes that are traditionally not dairy free.
Overall though I would recommend the book. It has a useful Recipe Finder at the front so you can see which recipes are egg, nut or gluten free. It also shows which are vegan or vegetarian. As more and more people are suffering from food allergies and intolerancies this is definitely a useful addition.
Simply Dairy Free by Lesley Waters currently costs £9.99 and is available from Amazon.
A creamy dairy free chicken curry that's easy to make and mild enough for the whole family to enjoy!
- 15g (1 tbsp) coconut oil
- 1 onion, sliced
- 1 garlic clove, crushed
- 2 tsp turmeric
- 2 tsp ground coriander
- 1 tsp ground cumin
- 2/3 tsp ground cinnamon
- 2 bay leaves
- 3 tbsp desiccated coconut
- 3 chicken breasts, cut into chunks
- 420ml chicken stock
- 250ml coconut cream
- 150g spinach leaves
- Put the coconut oil in a saucepan and heat gently till it becomes liquid. Add the onion and cook gently for about 10 minutes.
- Stir in the garlic followed by the spices and bay leaves. Stir as it cooks for about a minute.
- Add the desiccated coconut and continue to stir for a minute so it gets coated in the spices.
- Add the chicken then the stock and coconut cream. Bring to the boil then lower the heat and simmer gently for 20 minutes.
- Stir in the spinach at the end.
- Serve with rice or bread.
Why not add butterbeans, chickpeas or butternut squash for a vegan alternative?
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