It can be difficult to find a delicious curry recipe that is easy to pull off but doesn’t come from the side of a packet mix. Many main meals are this way actually, but tonight let’s start with a curry.
These days you can get various brands of mixes gluten-free (like the “passage to…” brand) but when you look a little closer it is the additives in their “recipe” that can get you- hidden sugars and syrups, milk powders, preservative 220 (shudder).
And then for people like me who have to stay away from the “night-shades” – eggplant, tomato, chilli, bell peppers it can get even harder – many curry bases are tomato-based and chilli-based, and rightfully so! Tomato and chilli are delicious! But sadly some of us can’t really get into it without obvious consequences.
Curry itself has chilli powder in it, but only a marginal amount. For me, my naturopath cleared me for curry but not for chilli itself.
Garam Marsala is another flavourful spice blend traditionally without chilli, I think I’ll have to post a delicious recipe for that as well for those who can’t touch the chilli at all. Note here: some commercial blends will contain chilli powder, so ensure you purchase a good quality traditional blend free of chilli, although I’m going to do some research into a traditional recipe to make yourself.
On with the recipe! Keep in mind, I use a LOT of garlic, and whatever veggies I have in the fridge. I also provide alternates for those WITHOUT allergies- can’t exclude everybody now can I! And you can add or subtract any flavours you don’t like, mix it up!
Contains possible allergens as indicated in bold: sesame seed oil
- 500grams meat of choice sliced thick stir-fry style or in small chunks – chicken and beef work great. VEGAN option- replace meat with veggies, the rest of the recipe is suitable for vegans
- 3-4 tablespoons of coconut oil
- optional: 1 tsp sesame seed oil for those without nut/seed allergies
- 1 Garlic Bulb, yes a whole bulb, okay okay 3 -4 cloves, chopped
- 1/2 Onion, chopped
- 1-2 cm piece of fresh ginger, chopped finely (or grate it if you prefer)
- 1 heaped teaspoon (to 2 teaspoons) curry powder (classic “keens” works great!)
- 400ml coconut milk (optional: change it up dairy people with 400ml of plain yoghurt)
- 1/2 tablespoon cornflour
- 1 cup chopped veggies
- half a lime
- salt and pepper (preferably from grinders, no iodised salt! Pick up some sea salt)
- optional: 3-4 curry leaves
- optional: fresh coriander leaves
- Heat coconut oil and sesame oil in a wok
- Cook garlic, onion and ginger until onion starts to turn translucent
- Add in curry powder, mix in with the oil for a minute
- Add in meat and cook over a high heat until meat is browned all over, then remove from heat
- Add in coconut milk, cornflour, veggies, the juice from the lime, and the curry leaves
- Return to a medium heat, stir everything through, add salt and pepper to taste, bring to a simmer
- Keep on a low simmer for 15-20 mins, serve with Basmati* rice or Coconut Basmati Rice**
*Basmati rice is better than Jasmine rice for stomachs with a candida problem, Jasmine should be kept away from as much as possible (or cut out in my case) as it ferments in the stomach (so I learnt from my Naturopath!)
**Coconut rice – equal parts rice and water, plus half of coconut cream. Eg: 1 cup Rice, 1 cup water, 1/2 cup coconut cream, works great in an electric rice cooker
I hope you all enjoy this recipe as much as I do! Please I welcome all comments and would love to hear of any changes you made that were delicious!