Sweet Curried Beef

Ingredients

• 1 large onion
• 1 large cooking apple
• 500g minced beef
• 1 ½ tablespoons butter
• 1 tablespoon cornflour
• 1 tablespoon Keens curry powder [or your favourite brand of GF curry powder]
• 1 cup water 
• 2 GF chicken stock cubes
• 1 tablespoon chutney
• ¼ cup sultanas

Method

1. Peel and chop onions and apple.
2. Brown meat and onions in saucepan.  Pour off any fat.
3. Melt butter in another pan, add apple and cook until golden.
4. Add flour and curry powder and stir over low heat for a few minutes.
5. Gradually add water and stir until thickened.
6. Add stock cubes, chutney sultanas and mince and onion mix. 
7. Cook another 15 minutes.
8. Serve with rice [Optional: & peas]

Chicken Curry

Ingredients

• 4 chicken thigh fillets cut into matchbox sized pieces
• Peanut oil
• 1 onion coarsely chopped
• 1 heaped tbsp minced garlic
• 1 tsp ground cardamom seeds
• 1 tsp cumin powder
• 1 heaped tsp ground turmeric
• 1 tsp ground tarragon
• 1 cup broccoli flowerettes
• 1 cup cauliflower flowerettes
• ½ green beans chopped into 5 cm lengths
• 400 can coconut milk

Method

1. Heat small quantity of oil in a wok
2. Add onion & garlic, saute until onion golden
3. Add spices & saute for about 1 minute
4. Add chicken & saute until brown
5. Add coconut milk, bring to boil, cover and simmer for 15 minutes
6. Add vegetables, cover and simmer for a further 15 minutes
7. Remove cover, increase heat & cook, stirring frequently,  until thickened
8. Serve with brown rice

Vegetable Curry [mild]

Choko & garlic clove

No need to adhere exactly to the vegetable ingredients listed below. Use whatever you have: a few greens with potatoes, pumpkin & the like.

Ingredients

• 1 cup desiccated coconut
• 1 medium onion finely sliced and separated into rings
• 2 tbsp cooking oil (I prefer rice bran oil for stir frying)
• 1 clove garlic finely chopped
• 3 medium potatoes cut into ~3cm cubes
• 2 medium carrots sliced into 1/2 cm thick pieces
• 3 chokos skinned & cut into ~3cm cubes
• 1/2 large sweet potato (or one small one) cut into ~3cm cubes
• 1 cup frozen peas or beans
• 6 to 8 broccoli flowerettes (fresh or frozen)
• 1 tsp turmeric
• 1 tsp cumin
• 1/2 tsp cardamom seeds
• 1/2 tsp chilli powder
• 1 tsp tarragon

Method

1. Add 1 1/2 cups boiling water to the desiccated coconut and set aside
2. Heat oil in a wok and stir-fry onion and garlic until the onion is soft
3. Add potatoes and carrots and stir-fry for a few minutes
4. Add all the spices and toss contents of wok until evenly coated
5. Hold a fine strainer over the wok and pour the coconut water into the strainer. Squeeze a s much liquid out of the coconut as possible. Discard the coconut pulp.
6. Add the remaining vegetables excepts the peas & broccoli & stir. Place a lid over wok and simmer until all vegetables are cooked.
7. Add green vegetables and heat through
8. Serve

Dutch Rice Curry Casserole

Ingredients

• 2 cups uncooked brown rice
• 1kg chuck steak cut to bite size
• 1 small can pineapple pieces in syrup
• 1 cup large slices of celery
• 2 large carrots, cut in large slices
• 2 large onions, cut in large pieces
• 1 clove of garlic, crushed
• 1/2 cup desiccated or shredded coconut
• 2 1/2 cups of beef stock
• 2 tbs oil
• 3 tbs curry powder

Method

1. Set oven to 180 C so it can pre-heat while preparing the ingredients
2. Heat oil in a large frying pan or wok
3. Saute the curry powder with the garlic in the pan
4. Add the meat and brown thoroughly on all sides
5. Add the vegetables and saute for 5 minutes
6. Add all the remaining ingredients (except the coconut) and lightly combine
7. Transfer to a casserole dish and cover with a well fitting lid
8. Bake in oven for 3 hours
9. Sprinkle with coconut and serve