The takeaway problem

Curry itself is often naturally gluten-free — the danger hides at the edges: wheat-flour naan, batter on starters, asafoetida blends cut with wheat, and shared fryers. For coeliacs, the safest curry night is the one cooked at home, and it costs surprisingly little effort.

Warm the naan properly

A stone-baked gluten-free naan wants direct heat. Thirty to forty seconds per side in a hot dry pan — or two minutes in a 200°C oven — brings back the pillowy interior and light char. Brush with melted butter or garlic oil straight off the heat so it soaks in while warm.

Curries that are naturally safe

  • Chicken tikka masala: tomato-cream base, no flour needed — thicken by reduction.
  • Chana masala: chickpeas bring fibre and protein; vegan as standard.
  • Saag paneer or saag aloo: spinach-based and rich without any thickener.
  • Dal tadka: red lentils, finished with spiced butter — the easiest of them all.

Check stock cubes, spice blends and shop-bought sauces for hidden wheat — the usual suspects.

Round out the table

Basmati rice, a quick cucumber raita, and mango chutney (most are gluten-free — check the jar). Tear, scoop, repeat.

The Friday shortcut

Batch a double curry on Sunday, freeze half, and keep naan in the freezer. Curry night becomes a fifteen-minute assembly: defrost, simmer, warm the bread. Faster than delivery, and every bite safe.