Gluten-Free Gourd and Beef Curry
Dive into the comforting warmth of this Gluten-Free Gourd and Beef Curry—a hearty, flavor-packed dish that bridges nutrition and taste in every bite. Tender chunks of beef chuck roast are slow-simmered in a creamy, aromatic coconut milk base, infused with gluten-free curry powder, freshly grated ginger, and a medley of spices like cumin, turmeric, and coriander. The addition of bottle gourd (or any available gourd) not only adds a subtle sweetness but also boosts the dish’s wholesome appeal. This recipe is perfect for those seeking a gluten-free, dairy-free meal that doesn’t compromise on flavor. Ready in just under two hours, this one-pot wonder is ideal for weeknight dinners or special family gatherings. Serve it with steamed rice or gluten-free bread for a complete and satisfying meal.
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Recipe Information
Ingredients
- 500 grams Beef chuck roast
- 400 grams Gourd (bottle gourd or other type)
- 2 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 3 minced Garlic cloves
- 1 tablespoon, grated Ginger
- 2 tablespoons Gluten-free curry powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 400 milliliters Coconut milk
- 200 milliliters Water
- 2 tablespoons, chopped Fresh cilantro leaves
- 1 tablespoon Gluten-free soy sauce
Instructions
Cut the beef into 1-inch cubes. Peel the gourd and cut it into bite-sized pieces.
Heat the olive oil in a large pot over medium-high heat. Add the beef cubes and brown them evenly on all sides, about 6-8 minutes.
Remove the beef from the pot and set it aside. In the same pot, add the cumin seeds and let them sizzle for a few seconds.
Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
Lower the heat to medium and add the curry powder, coriander powder, turmeric powder, red chili powder, salt, and black pepper. Stir well to coat the onions with the spices, cooking for 1-2 minutes.
Return the beef to the pot, mixing it well with the spiced onion mixture.
Pour in the coconut milk and water, and add the gluten-free soy sauce. Bring the mixture to a boil.
Reduce the heat to low, cover, and let the curry simmer for 45 minutes.
Add the gourd pieces to the pot, cover, and continue to simmer for another 30 minutes, or until the beef is tender and the gourd is cooked through.
Taste and adjust seasoning if necessary.
Garnish the curry with chopped cilantro before serving.
Serve hot with gluten-free rice or bread.
Nutrition Facts
Calories |
1872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.3 g | 170% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 3697 mg | 161% | |
| Total Carbohydrate | 83.0 g | 30% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 40.6 g | ||
| Protein | 99.2 g | 198% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 349 mg | 27% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 3017 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
