“Sharing will enrich everyone with more knowledge.” Ana Monnar
Recently, I received a post from one of the blogs that I follow, pepsfreefromkitchen.wordpress.com. The recipe is for Carob Syrup Curry, as the title of this blog states. Just reading the combination of spices made my mouth water and I immediately combined them and inhaled the happy aroma.
The recipes on the blog, pepsfreefromkitchen are gluten and nightshade free. What a lovely gift.
The recipe below is used with permission.
Carob Syrup Curry
AUGUST 18, 2018 ~ PEP’SFREEFROMKITCHEN
1 Chicken Breast, Chopped
160ml Coconut Milk
1/2 Yellow Onion, Chopped Fine
2 Cloves Garlic, Minced
1 Tbsp Olive Oil
1 Tbsp Smooth Natural Peanut Butter
1 Tbsp Carob Syrup
1/2 Tsp Ground Ginger
1/2 Tsp Sugar
1/4 Tsp Cumin
1/4 Tsp Ground Cardamom
1/8 Tsp Ground Coriander
1/8 Tsp Black Pepper
1/8 Tsp Ground Cloves
1/8 Tsp Ground Cinnamon
1. Heat Olive Oil in a large non-stick pan and when warm add Onion and Garlic mix and let cook for 5-10 minutes, on a medium heat, or until soft.
2. Add Spices, Peanut Butter and Chicken stir together and cook for 5 minutes.
3. Turn heat to medium and add Coconut Milk and mix together. Then add Carob Syrup and stir until combined. Turn to medium and cook for 20 minutes. Increase heat if sauce needs to thicken more, but don’t let the Coconut Milk boil.
The picture is also from the pepsfreefromkitchen blog.
This blog originates in Ireland and in this particular post I learned a lot about carob syrup, which was not part of my repertoire. The gluten free bread recipe that immediately caught my eye was a recipe for Quinoa Flour Bread.
Although these recipes use millimeters instead of ounces, there are conversion tables online to assist. FYI – 160 ml is about 5.5 ounces. You’re welcome.
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.