Well I’m posting a little late today. My house needed (and still needs) some desperate attention, so I felt as though today I needed to jump out of bed and immediately start cleaning. =) Still a long way too go, but that’s okay because I’ve had plenty of tidying-free days as of late.

I made these delicious curry pockets last week but just hadn’t got around to writing up a post about them. Let me just start by saying that I love Jennifer Katzinger’s Gluten-Free, Vegan Baking Book. It has been a valuable resource during my gluten-free experiment so far. (how is that going you might wonder…. not exactly sure yet =) but I’ve been recording everything I eat and every painful spell and they have definitely lessened. And bloating? I hardly ever get that anymore… we shall see for sure if it is helping in the next couple of weeks.)

But anyways, back to this recipe. I am still experimenting with less expensive xanthum gum substitutions, and I had much better luck this time around.

Indian Curry Pockets: Adapted from Flying Apron’s Cookbook

  • 2 TB olive oil
  • 1/2 tsp of ground mustard
  • 1 tsp of ground cumin
  • 2 tsp of curry powder
  • 1/8 tsp of cayenne
  • 1 medium onion, diced
  • 2 cloves of garlic, minced
  • 1 medium sweet potato, peeled and cut into 1/2-inch dice
  • 1 medium carrot, chopped
  • One 13.5 ounce can of coconut milk
  • 1 1/2 cups cauliflower florets
  • 1 cup fresh or frozen peas
  • One 15 ounce can of chickpeas, drained and rinsed
  • Sea salt
  • 1 batch of unbaked Gluten Free Bread (recipe below)
  • Brown rice flour, for rolling out dough

Heat the olive oil in a pan and then add the spices. Cook until all is fragrant. Add the onions and garlic and saute until the onion begins to soften.

Add the sweet potato and carrot, coating with the spice mixture. Add the coconut milk and simmer, covered, until the veggies are softened. Add the cauliflower and peas and simmer, covered until the cauliflower is softened. Add the garbanzo beans turn down heat until it is just enough to warm up everything.

Divide the dough into 8 pieces and dust counter liberally with brown rice flour. Preheat the oven to 350 degrees and then roll out each piece into 7 inch circles. Place 1/2 cup of filling on one half of the circle. Fold the other half of the dough over the filling and seal the edges. (I found it helpful to have a small dish of water to dip my fingers in a fix any tears in the dough).

Transfer the pockets to an oiled baking sheet. Bake until the edges start to brown, around 25 minutes.

Gluten Free Bread for Curry Cauliflower Pockets

  • 2 3/4 cups brown rice flour
  • 1 cup of garbanzo bean flour
  • 1/4 cup of flax meal
  • 1 1/2 tsp salt
  • 3/4 tsp of xanthan gum ( I used 3/4 tsp of gelatin (not vegan) with 3/4 tsp of flax dissolved in 1/4 cup of the lukewarm water –  I let it set for a couple of minutes before adding to the rest of the ingredients)
  • 1/4 cup of olive oil
  • 1/4 cup of honey
  • 1 cup of lukewarm water
  • 1/2 TB active dry yeast
  • 1/3 cup pureed pumpkin, or sweet potato

Combine olive oil, honey, 3/4 cup of water, and yeast and let sit until frothy. Also mix the 3/4 tsp of gelatin and 3/4 tsp of flax into the remaining half cup of water and let sit.

Mix all the dry ingredients together in a medium size bowl. Once the yeast is activated add the mixture to a large bowl along with the gelatin mixture. Now slowly alternate adding the dry mix and the pureed pumpkin. Stir until just incorporated and then knead three or four times on a floured surface.


Well, hope you enjoy this recipe! Don’t forget to like ahealthyendeavor on facebook here, and receive updates whenever there is a new post =)

Advertisements