For May’s installation of the Potluck Dinner Club we settled on German Cuisine. As an ethnic cuisine, it is relatively gluten free (if you don’t count the beer and dessert of course), although full of meat and starch. We had a good turnout, and a good spread of food:
Pictured above in no particular order: Potato Salad, deviled eggs with capers, ‘German’ fries, an Austrian pasta dish (gluten free) containing sautéed potato and onion topped with apple sauce, vegetarian sausage, Frikadellen (German meatballs), homemade cheese loaf with radishes, curry sauce, hazelnut macaroons, bratwurst, and gluten free pretzel rolls.
The only things not gluten free on this table?: The one beer to the top left and the vegetarian sausage. I chowed down, as you can tell (this was plate number two):
My favorite dishes had to be the gluten free pretzel rolls, cheese loaf, and curry sauce. Might I add, they went great all together! Those rolls were gooey and delicious! But the Curry sauce? Well, it was WONDERFUL. Since the recipe is quick, I decided to share. I don’t know the original reference as it was made by a friend:
German Curry Sauce
Courtesy of my friend Carolyn
Author: Celtic Celiac
Ingredients
- 1 Onion, minced
- 2 TBS curry powder
- 1 TBS hot Paprika
- 1 can (15 oz) crushed tomatoes
- ½ cup sugar
- ¼ cup red wine vinegar
- salt to taste
Instructions
- In a sauce pan cook the onion in oil until soft.
- Add the curry powder and hot Paprika. Stir one minute.
- Add the crushed tomatoes, sugar, red wine vinegar, and salt to taste
- Simmer until thickened, approximately 25 minutes.
Notes
And if you are suspicious: yes curry is a thing in Germany. Curry Sauce, Curry Wurst and Curry Ketchup are a 'big deal' over there. I would love to know why that is...)