Coconut Curry: Gluten-free, nut-free, dairy-free, tomato-free

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


  1. Heat coconut oil and sesame oil in a wok
  2. Cook garlic, onion and ginger until onion starts to turn translucent
  3. Add in curry powder, mix in with the oil for a minute
  4. Add in meat and cook over a high heat until meat is browned all over, then remove from heat
  5. Add in coconut milk, cornflour, veggies, the juice from the lime, and the curry leaves
  6. Return to a medium heat, stir everything through, add salt and pepper to taste, bring to a simmer
  7. 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!


5 Comments Add yours

  1. Hi there, I log on to your blog daily. Your writing style is
    witty, keep up the good work!

    1. Ali Morris says:

      Well thank-you very much! That’s so lovely to hear 🙂

  2. Ali Morris says:

    Well thanks 🙂 glad you like it!

  3. pauline says:

    Oh thankyou for this recipe, I have so many food intolerances its great to find something tasty I can make! 🙂

    1. Ali Morris says:

      You’re very welcome! Thanks for stopping by 🙂
      I hope to have more recipes up here soon! Have a great weekend!

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