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  • Writer's pictureAmanda MacGregor

Nightshade-Free Japanese Curry with Rice

Updated: Jul 5, 2022

Nightshade-Free Japanese Curry with Rice - Amanda MacGregor - Food Allergy Recipe


For Curry Blend:

  • 4 teaspoons ground coriander

  • 2 to 3 tablespoons ground curry

  • 2 ½ teaspoons ground cumin

  • 1 ½ teaspoons ground ginger

  • ½ teaspoons ground cloves

  • ¼ teaspoon ground allspice

  • ⅛ teaspoon cinnamon

  • 3 teaspoons ground turmeric

  • ½ teaspoon of sea salt

  • ½ teaspoon onion powder

For the Stew:

  • 2 pounds skinless chicken or grass-fed steak, cut into 1-inch cubes

  • 2 tablespoons olive oil

  • 1 large yellow onion, diced

  • 3 medium carrots, peeled and cut into ½-inch pieces

  • 6 cups homemade beef broth or Kettle & Fire's Beef Bone Broth

  • 4 sweet potatoes or Yukon potatoes, peeled and cut into 1-inch cubes

  • Half of 1 gala apple, peeled and grated

  • ½ cup oil blend of sunflower and sesame oil

  • 2 garlic cloves, minced

  • ½ cup all-purpose gluten-free flour

  • 2 teaspoons fresh ginger root, grated

  • 3 tablespoons curry blend

  • Cooked brown rice, for serving

  • Minced scallions, for serving

  • Optional add-ins: chopped baby bok choy, chopped asparagus, cooked peas​


  1. For the Curry Spice Blend: Combine all the spices in a bowl and set aside.

  2. For the Stew: Season chicken or steak all over with salt and pepper. In a large skillet, heat olive oil over medium-high heat until shimmering. Add chicken/steak and cook.

  3. For the chicken: keep turning until browned on both sides, about 6 minutes. Transfer chicken to a plate and set aside.

  4. For the Steak: cook until medium rare and set aside.

  5. In a large soup pot, heat olive oil over medium-high, until shimmering. Add onion into the pot and lower heat to medium-low, and cook, stirring, until golden, about 5 to 10 minutes.

  6. Add carrots and cook for 4 minutes.

  7. Add beef broth and bring to a simmer over high heat; reduce heat to maintain a simmer.

  8. Cut up chicken/steak into the pot, along with any accumulated juices.

  9. Add potatoes and apple. Cook at a gentle simmer until potatoes are tender and carrots can easily be pierced with a fork, about 15 minutes.

  10. Meanwhile, in a medium saucepan, heat oil blend over medium heat until foaming. Stir in flour and cook, stirring, until roux is a deep caramel brown. Stir in ginger, garlic, and 3 tablespoons of the curry blend. Cook for about 10 minutes or until the mixture has started to thicken.

  11. Scrape roux into the stew pot, stir well, and simmer until broth has thickened (add extra flour if needed for extra thickness). Season with salt and pepper.

  12. Stir in optional veggies, if using, and cook until heated through.

  13. Serve curry with cooked rice and top with scallions.

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