Creamy Massaman Beef Ball Curry (Dairy and Gluten Free)
Raquel Bosustow
A delicious option for our gluten and dairy free foodies who love a curry! You can make this as spicy as you like!
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Serves 6
- 2 cups JASMINE RICE: , Or Basmati or rice noodles
- 500 grams BEEF MINCE:
- 500 ml COCONUT CREAM: , The brand is Kara in Asian Stores - you can substitute with another brand but this is honestly, the best!
- 2 c;loves GARLIC: , Finely sliced.
- 1 tbsp SPICES - TURMERIC CUMIN CINNAMON SMOKED PAPRIKA CURRY POWDER :
- 1 cup PASSATA:
- 1 cup FROZEN PEAS
Heat a large pot of water and bring it to a boil. Cook the rice as per instructions.
In a large bowl, mix the beef mince and garlic, Make small balls the size of a golf ball. Place to the side.
In a large frypan, drizzle some oil and add the spices. Stir and smell. Amazing! Then add the coconut cream and passata. Increase heat to just boil, then reduce to simmer. Add balls to the mixture. Place a lid on top.
Cook on low heat for about 20 minutes. You will notice the balls poaching and becoming firm. Towards the end, toss the balls over to enjoy the sauce and be completely covered.
Optional - you can roast pumpkin wedges seasoned with chili flakes, salt and pepper. Serve in the bowl with the rice.
To serve, add diced chili, lemon or lime and fresh herbs Or just on its own!
Serving: 1bowl | Calories: 735kcal | Carbohydrates: 59g | Protein: 23g | Fat: 47g | Saturated Fat: 33g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 75mg | Potassium: 770mg | Fiber: 4g | Sugar: 2g | Vitamin A: 222IU | Vitamin C: 7mg | Calcium: 54mg | Iron: 5mg
Course | DINNER
Cuisine | Indian