A person with celiacs isn't typically allergic to spelt.
Yes
no
No reason why not ! If a recipe calls for a specific ingredient, it can always be substituted for another similar one. It's down to the cook to decide what's in the dish ! Curry paste is curry paste - the only difference is the ratio of the ingredients.
yes yes and no....the red ones tend to be spicer than the green ones....like WAY spicer!
Gele curry is apparently also called 'yellow curry paste' which is from Thailand
Curry soup can be made relatively easily. The soup requires the broth which consists of curry mixture diluted with a broth or just water. The curry can be a paste or in powder form, but for soups it is better to use a paste.
usually tomato puree is added to a curry (chicken curry) to add a red/orange color along with turmeric however there are some curries which do not have tomato paste in it
Curries make for delightful eating and have many variations. For Balti curry paste, consider substituting madras curry or korma, either store brought or homemade.
One and 3/4 tablespoons is equal to 50g of curry paste. This can also depend on how dense the curry paste is as well.
No, diseases are rarely capable of eating crustaceans.
I eat usually eat curry with pork, chicken, carrots, potato, and Indian Pancakes.