Curried Nachos (gf) Recipe

Chop and measure

Preheat oven to 375°F (190°C). Core, seed and thinly slice the red bell pepper into 1/4-inch strips. Peel and julienne or grate the carrots. Halve the cherry tomatoes. Finely dice the red onion. Roughly chop cilantro leaves and set aside. Shred or thinly slice the Habanero muenster so it will melt evenly (about 2 cups loosely packed). Set all components aside.

Heat a medium nonstick skillet over medium heat and add 1 tbs oil or a small pat of butter if needed. Add the diced red onion and sauté until translucent, about 3 minutes. Add the red bell pepper and carrots and sauté 4–5 minutes until slightly softened but still with some bite. Stir in the corn kernels and cook 1–2 minutes until heated through. Season lightly with a pinch (~1/8 tsp) of salt and pepper. Remove from heat.

In a small saucepan, melt 2 tbs butter or heat oil over medium heat. Add the finely diced yellow onion and cook 3–4 minutes until softened. Add minced garlic and grated ginger and cook 30 seconds until aromatic.

Stir in the curry powder, turmeric and cumin and cook 30–45 seconds to bloom the spices, stirring constantly to avoid burning.

Sprinkle in the gluten-free flour (or cornstarch) and stir for 20–30 seconds to remove raw taste. Gradually whisk in the stock until smooth, then add the coconut milk. Bring to a gentle simmer and cook 3–4 minutes until the sauce thickens slightly.

Remove from heat and whisk in lime juice, honey/maple syrup, salt and black pepper. Taste and adjust seasoning — add more salt or a pinch of chili flakes if desired. The sauce should be pourable but cling to the chips; if too thick, whisk in up to 2 tbs more stock; if too thin, simmer 1–2 minutes longer.

Spread 3 cups of the gluten-free corn tortilla chips in an even single layer on a large rimmed baking sheet or oven-safe platter. Spoon half of the cooked vegetable mixture evenly over the chips. Drizzle about half of the warm curry sauce evenly over the vegetables and chips. Scatter half of the shredded Habanero muenster over the sauced chips.

Add the remaining 3 cups of chips in a second layer on top. Spoon the remaining vegetables over this layer, drizzle the rest of the curry sauce, and finish with the remaining cheese so it covers the top layer evenly.

Place the assembled nachos in the preheated oven and bake 6–8 minutes, or until the cheese is fully melted and bubbly. For a slightly browned finish, switch to broil on high for 45–60 seconds while watching carefully to avoid burning.

Remove nachos from oven. Scatter halved cherry tomatoes and chopped cilantro over the top. Add pickled jalapeños and a light sprinkle of chili flakes if using. Serve immediately with lime wedges for squeezing over each portion.

Optional: serve extra warm curry sauce on the side for dipping.