My family really enjoyed this gluten-free curry. We do like all types of curries. This one is full of flavour. If you don't like vegetables in your curry you can add more meat in place of the vegetables.

It is important to use gluten-free spices. I'm in Canada and our labelling laws are very strict regarding gluten containing ingredients. Gluten must legally be clearly labelled in the ingredients list of a product, even if the spices are not labelled gluten-free, or certified gluten-free. As long as the ingredients list doesn't include wheat, barley, rye or oats then you can safely use the spices. Note that in Canada the Canadian Celiac Association does advise that celiac's should avoid foods that have a high risk of contamination with gluten such as cereals, cornflour, cornmeal and oats that aren't labelled gluten free.

Also, it is important to cook the spices for about a minute. Spices can have a raw flavour and cooking them in the butter or oil for a few minutes, improves their flavour.

I've adjusted this recipe over time to the tastes of my family. Feel free to adjust to your tastes. Always add less sugar and honey to adjust to your tastes.

I don't always use broccoli, sometimes I add peas.

Gluten-Free Coconut Beef Curry Recipe

Ingredients

• 2 Tablespoons vegetable oil
• 2 Tablespoons butter
• 700 grams beef, cubed
• 600 grams potatoes, cut into large chunks
• 1 medium onion, diced (about 230 grams)
• 150 grams carrots, cut into chunks
• 5 large mushrooms, sliced
• 1 small crown of broccoli, cut in florets
• 2 cloves of garlic, minced
• 2 - 3 Tablespoons curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon fenugreek
• 1 teaspoon cumin powder
• 2 teaspoons paprika powder
• 1 Tablespoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 to 3 Tablespoons ketchup
• 2 Tablespoons tomato paste
• 1 Tablespoon ginger paste
• 1 to 2 Tablespoons honey
• 1 Tablespoon lime juice
• 1 bay leaf
• 3 to 4 beef bouillon cubes (start with 3 and taste before adding the 4th)
• 1/2 to 1 cup water
• 2 x 400 ml cans of coconut milk

Directions

1. In a large pot add the oil and beef and fry until brown. Remove beef to a bowl or plate.
2. While the beef is cooking, peel, wash and cut the vegetables, and put aside.
3. Add butter and onion fry till the onion is soft, add garlic then turn the heat to low, and add the dry spices (curry powder, turmeric powder, coriander powder, onion powder, garlic powder, fenugreek, cumin powder, paprika powder, salt and pepper). It is important to cook the spices, this takes the raw flavour away. Stir and cook for about a minute.
4. Add the ketchup, tomato paste, ginger paste, honey and lime juice and stir till combined.
5. Add the cooked beef.
6. Add the water, bouillon cubes and coconut milk and stir. Then add the vegetables and bay leaf.
7. Bring to a boil then lower the heat and cook on medium till the vegetables are soft.
8. Serve with your favourite rice or gluten-free noodles.

I usually serve with plain rice. This time I also served fried cauliflower rice and O'Dough's gluten-free O'Dippers Naan style. This curry goes well with noodles too. A side salad and mango chutney and plain yogurt or sour cream go well too.

I usually buy O'Dough's products at Safeway, Save on Foods, or Superstore. If you are interested in their gluten-products, here is a link to their website. This is a Canadian company and you can order from their site. I also enjoy their bagels and flat breads. Not sponsored.

Note: These are my personal experiences and opinions. Always seek out a medical opinion for medical concerns. Not sponsored. If sponsored I will always say so at the top of the post.