Curry Sans-Coconut Milk (It’s possible!)

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I’ve been craving a good Indian curry for ages, but its been an “off-limits” cuisine because of the high calorie content (coconut milk being the main culprit).

For weeks, my search for the perfect no coconut milk curry was fruitless until my good friend and colleague shared her curry recipe with me.
Her secret weapon? Shan Curry Powder! I looked up the ingredients before running out and buying the stuff, but the list looks genuinely clean from added preservatives, colors and flavors:

Red chilli, salt, paprika, corriander, turmeric, cumin, cinnamon, papain, ginger, garlic, black pepper, green cardamom, dehydrated onion, fenugreek seed, nut meg, bay leaf, black cumin, clove, green mango, dried tomato

The only ingredient I didn’t quite know was “Papain“, but I was pleasantly surprised to find out that it’s a powerful digestive enzyme extracted from the papaya fruit and has been used for centuries by native South Americans as a digestive support for meat eating.
Not only am I making a healthy, fiber rich and guilt-free curry, I’m also supporting my digestive health- what more can I ask for?

Thank you Adeelah for sharing your recipe with me and I hope you enjoy making it at home too!

~.~.~.~.~

Beef and Vegetable Curry

Ingredients:
– Scotch fillet, cut into cubes 300g
– 1 medium tomato, finely sliced
– 2 teaspoons of coconut oil
– 3 brown onions, finely sliced
– 1 clove of garlic, pressed
– 2 tablespoons of garam masala
– 1 tablespoon of ground cumin
– 1 tablespoon of tumeric
– 1 to 2 cups of water
– fresh curry leaves
– 3-4 tablespoons of Shan Curry Powder
– salt
– fresh red chillis, sliced into strips (or chilli flakes)
– fresh coriander to garnish

Add vegetables:
– 1 eggplant, cut into medium cubes, for sauce thickness
– 1 small broccoli, cut evenly
– 1/4 small cauliflower, cut evenly
– 5-6 small okra, for sauce thickness

Method:
– Brown onions and beef in pan with coconut oil
– Put meat mix and all vegetables (including tomato) and spices including Shan Curry Powder, garlic and curry leaves into a large pot
– Add water to mix, cover and bring to simmer for 40 to 45 minutes until vegetables have formed a paste-like texture
– Add more spices as required and salt to liking
– Simmer until your liking and add fresh coriander to garnish

 

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