Gluten free (and dairy free) curry and rice has become a regular in our house since two of our children were diagnosed with coeliac disease. It is an easy meal and is versatile – you can use whatever meat you have available and whatever vegetables that need using in the fridge. We usually cook double or more of the curry and freeze it, so it becomes an easy ‘take-away’ meal without having to go and buy it.
Raw Vegetable Ingredients
Ingredients
- Rice
- Meat – we used beef mince. Sometimes it is diced chicken, pork or sausages
- Vegetables – we used carrot, onion, capsicum, mushroom, broccoli. Sometimes we use zucchini, sweet potato, pumpkin, peas, celery, cabbage, Asian greens, etc.
- Garlic
- Ginger
- Curry paste – check it is gluten free (we get ours from an Asian supermarket)
- Coconut cream
Instructions
Cook the rice separately – we usually cook ours in the microwave 20-25 minutes for a family of six. Saute onion, garlic and ginger in a pan or pot. Brown meat in same pan.
Browning the Meat
Add curry paste (quantity according to taste) and hard vegetables (like carrot, pumpkin, potato) and simmer until almost cooked through. Add soft vegetables (the rest) and coconut cream (quantity according to taste – if you like your curry mild and it is too spicy, add more coconut cream) and simmer until cooked through. Serve with rice and enjoy!
Curry and Rice
