Gluten-free Curry Meatball Bowl

These curry meatball bowls are the perfect comfort food on busy weeknights.

Curry meatball bowls are the ultimate comfort food for busy weeknights. These bowls are filled with curry meatballs, cauliflower, vermicelli noodles and a creamy flavourful curry sauce. Top with fresh basil, lime juice and crunchy snap peas to make it over-the-top delicious! This gluten-free meal is delicious and your taste buds will love it.

Curry is one of those comfort foods that’s so easy to make and incredibly delicious. It’s prepared with creamy coconut milk, bone broth, curry paste, veggies, tasty meatballs, and noodles. Feel free to switch up the meatballs with crispy tofu if you want. This curry is always on the menu when it’s cold outside and, living in Calgary, our cold winter nights last a long time.

These curry meatball bowls are the perfect comfort food for busy weeknights.

This gluten-free curry bowl has the most flavourful meatballs and veggies in a creamy bone broth. My favourite veggie combo is cauliflower and carrots. You can also use whatever veggies you have on hand. Butternut squash, sweet potato, pumpkin or zucchini would work as well.

WHY I USE COCONUT MILK

I like to use full fat coconut milk in this recipe. Not only is it a great dairy-free alternative, coconut milk can benefit our health as it helps to lower cholesterol and contains MCT (medium-chain triglycerides). MCT helps to stimulate energy. Full fat coconut milk also contains lauric acid which supports the immune system.

The curry meatballs are made with ground chicken, shredded carrots, shallots and flavour from turmeric, curry, ginger and cilantro. Feel free to double the meatball recipe and keep the extra meatballs in the refrigerator for other meals during the week.

These curry meatball bowls are the perfect comfort food for busy weeknights.

This dish incorporates a variety of curry flavours and all with an abundance of crunch and creamy textures. The fresh basil topped chicken meatballs swim in a rich curry sauce with cauliflower.

THE BENEFITS OF TURMERIC

I added extra turmeric to the recipe not only for its brilliant yellow color but also all of its health benefits. Turmeric is high in antioxidants, boosts glucose control in treating diabetes, helps to lower cholesterol and reduces inflammation. It also speeds up wound healing and can increase serotonin levels and so much more.

Switch up from your typical spaghetti and meatballs and make this curry meatballs and vermicelli noodles instead! If you prefer, serve the curry meatballs and sauce over baked spaghetti squash, cauliflower rice, zucchini noodles or any low-carb pasta.

These curry meatball bowls are the perfect comfort food for busy weeknights.

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Here are a few more recipes on the blog that you might like for this week too. How about Slow Cooker Thai Green Curry, Sweet and Spicy Pork Noodle Salad or Instant Pot Mongolian Beef.

These gluten-free curry meatball bowls are the perfect comfort food for busy weeknights.

Gluten-free Curry Meatball Bowl

These curry meatball bowls are the perfect comfort food for busy weeknights. These bowls are filled with curry meatballs, veggies and the creamiest flavourful curry sauce. This gluten-free meal is delicious and you will love it.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course dinner
Cuisine Indian
Servings 2

Equipment

  • bowls
  • measuring cups
  • ice cream scoop
  • frying pan
  • Tongs

Ingredients
  

Instructions
 

  • In a medium bowl add ground chicken, spices, carrots, garlic, ginger and cilantro and mix well.
  • Use an ice cream scoop to make meatballs and drop onto a plate.
  • Heat a large frying pan on medium heat. Add the olive oil.
  • Add the meatballs and cook on medium heat for 10 minutes. Flip over and cook for another 5 minutes.
  • Remove meatballs and set aside.
  • Add the broth, coconut milk, paste and chili oil to frying pan.
  • Add the cauliflower and carrots and cook on medium heat for 10 minutes.
  • Add the meatballs back and turn to low heat and simmer for 20 minutes.
  • To serve- add cooked vermicelli noodles to each bowl.
  • Top with meatballs, cauliflower and broth.
  • Sprinkle fresh basil over plus snap peas.
  • Squeeze a bit of lime on each bowl and serve.
  • Enjoy!
Keyword comfort food, curry, curry bowl, dinner, gluten-free, meals, meatballs, weeknight meals, wheat-free
Tried this recipe?Let us know how it was!

Slow Cooker Thai Green Curry

This Thai green curry recipe is the perfect slow cooker dish.
This thai green curry is the perfect slow cooker dish.

This Thai green curry recipe is the perfect slow cooker dish. It is an easy dinner that tastes much better than takeout. I am a fan of anything that makes meal prep easier so I can focus on other things other than being in the kitchen.

One of the easiest ways to make a soup or curry is to do it in your slow cooker. Throw in meat of your choice, chopped vegetables, spices, vegetable or meat broth and that’s it. Turn on your slow cooker and walk away. Slow cooker meals allow you to spend more time with your family and with how busy we are all now, who doesn’t want more time.

29 low-carb, gluten-free and mostly keto recipes in this cookbook.
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The Crockpot MyTime technology brings food to a safe temperature and then adjusts the cook cycle based on when YOU want your meal to be ready. Select your food, choose amount of meat used and schedule your meal. Love this! This gluten-free slow cooker Thai green curry can be prepared really quickly and doesn’t involve standing over a pot on the stove for an hour.

This Thai green curry recipe is the perfect slow cooker dish.

The Crockpot MyTime takes the guess work out of cooking. No more trying to figure out when the slow cooked meal will be ready. It is very easy to create this lovely aromatic curry at home using the slow cooker. The slow cooker Thai green curry is healthy, dairy-free and gluten-free. It makes a delicious weeknight dinner when served with rice or vermicelli noodles.

WHAT INGREDIENTS ARE NEEDED IN THE RECIPE:

This Thai green curry recipe is the perfect slow cooker dish.

I have always loved Thai flavours and after visiting Thailand in Feb and eating all the amazing Thai food I could, I am even more in love with it. The food is just so flavourful. I added brown vermicelli noodles to my curry bowls which led to the quandary. Use a spoon or chopsticks to eat this meal?

I encourage you all to get your Crockpot out today and enjoy Crocktober with my new recipe!

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HOW TO MAKE THE SLOW COOKER CURRY:

  1. Plug in the slow cooker.
  2. Choose “schedule meal ” then “food” then press soup.
  3. Choose “half pot”.
  4. Use “hour/minute” buttons to select time that you would like the soup to be done.
  5. Press start.
  6. Add all the ingredients to the slow cooker and stir well with a wooden spoon.
  7. Place lid on slow cooker.
  8. To serve divide cooked vermicelli or rice to each bowl.
  9. Ladle curry on top.
  10. Cut up some fresh basil and cilantro and sprinkle on each bowl.
This Thai green curry recipe is the perfect slow cooker dish.

HERE ARE MORE THAI RECIPES TO TRY:

Thai Sweet Chili Sauce

Gluten-Free Thai Cabbage Salad

Gluten-Free Thai Bbq Chicken Pizza

Gluten-Free Thai Green Curry Soup

Follow me on Pinterest to see all the gluten-free recipe I share. Recipes like sweets and treats, meals, salads, cakes and so much more.
https://www.pinterest.ca/wheatfreemom/gluten-free-meal-recipes-by-wheatfreemom/

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ANY QUESTIONS ABOUT GLUTEN-FREE? Have any questions about gluten-free baking, cooking or living please send me a DM. I would love to connect.

This Thai green curry recipe is the perfect slow cooker dish.

Slow Cooker Thai Green Curry

This Thai green curry recipe is the perfect slow cooker dish. It is an easy gluten-free dinner that tastes better then take out.
Prep Time 10 mins
Total Time 6 hrs
Course dinner
Cuisine Thai

Equipment

  • slow cooker
  • measuring cups
  • knives
  • cutting board
  • wooden spoon

Ingredients
  

Instructions
 

  • This makes 4 servings.
  • Plug in slow cooker.
  • Choose “schedule meal” then “food” and press soup.
  • Choose “half pot”
  • Use “hour/ minute” buttons to select time they you would like soup to be done.
  • Press start.
  • Add all ingredients to the slow cooker and stir well with a wooden spoon.
  • Place lid on slow cooker.
  • To serve divide vermicelli noodles to each bowl.
  • Ladle curry on top.
  • Cut up some fresh basil and cilantro and sprinkle on each bowl.
  • Enjoy!
Keyword dairy-free, dinner, dinner recipes, gluten-free, green curry, slow cooker, slow cooker recipe, thai green curry, thai recipe
Tried this recipe?Let us know how it was!

Gluten Free Thai Green Curry Soup

Gluten Free Thai Green Curry Soup Recipe
It’s fall in Calgary! With our cooler weather I am craving warm soups and stews. Thus the slow cooker is getting used a lot. If you do not have a slow cooker I highly recommend you get one.
It is one of the simplest ways of cooking and for the gluten-free cook, it is a convenient way of eating a really good gluten free meal. Throw in some meat, vegetables, spices and broth and you can easily make soups or stews. All real ingredients with no hidden ingredients and no need for gluten. Vary the meats, veggies and spices and you’ll can switch things up easily.
It was my youngest sons birthday a couple of weeks ago and we all went out for Thai food. I was so impressed with the restaurant that I decided to make my own Thai curry soup the next day. I checked at my local Safeway stores Asian section and found they carried Home Gourmet spice paste for Thai green curry. It is gluten free and I thought it would make an easy slow cooker meal.
Most of my spice collection is packed up so I was looking for packaged spice mix that I could use.
I also wanted to switch this Thai recipe up and use kale in it. Kale is such a nutritious vegetable that I like to find ways of using it in my cooking. Kale stays fairly crunchy even when cooked, so it was a great choice in the slow cooker.

Gluten Free Thai Green Curry Soup Recipe

Gluten Free Thai Green Curry Soup Recipe

Gluten Free Thai Green Curry Soup

Ingredients
  

  • 1 pkg Home Gourmet GF Thai Green Curry spice paste
  • 1 can coconut milk
  • 1 litre Kitchen basics gf chicken or vegetable broth
  • 2 Chicken breasts Cut up into small chunks
  • 4 Carrots sliced
  • 1 cup jicama diced
  • 2 cup kale chopped
  • 1 shallot finely chopped
  • Fresh basil finely chopped for garnish

Instructions
 

  • Add all ingredients to slow cooker except fresh basil.
  • Stir to combine and turn slow cooker to high heat.
  • Let cook on high for 5 hours and then turn to low for another hour.
  • Once finished, top each individual bowl with chopped basil.
  • Enjoy!
Tried this recipe?Let us know how it was!

Gluten-Free Slow Cooker Vegan Squash and Chickpea Curry & Recipe for Cashew Butter

Gluten Free Slow Cooker Vegan Squash and Chickpea Curry


It is definitely fall around here in Calgary, even though we have had amazingly warm weather we are also witnessing leaves changing color and falling to the ground. What Fall also means to me is wonderful produce at the farmers market.
I went this past Friday and the abundance of fresh produce was a site for me. I actually get quite excited when I see all the multitude of colors down the aisles. What is supposed to be a quick grab of a few items always ends up with bags of yellow and red tomatoes, butternut squash, red, yellow and purple peppers, jalapenos, Hungarian and hot peppers, small round potatoes, swiss chard and fresh beans. That does not even include the fresh fruit- peaches, apples, and pears.


Gluten Free Slow Cooker Vegan Squash and Chickpea Curry


Gluten Free Slow Cooker Vegan Squash and Chickpea Curry


Gluten Free Slow Cooker Vegan Squash and Chickpea Curry


When I hear people complain about a gluten free lifestyle I encourage them to hit a farmers market and look at ALL the fresh food they can eat. Nothing makes me happier than slicing up a garden tomato and topping with fresh pepper and a sprinkle of Maldon sea salt.
I was also hosting a family dinner on Friday night for my son and his friend Jamie. She is vegan and thought it would be fun to cook a vegan, gluten free dinner. Cooking without dairy completely is a challenge for me, but like any challenge, I went for it.
For the main course I made squash and chickpea curry. I have to thank my good friend Michelle for this recipe. While in Toronto in May, Michelle made this dish for supper. Her daughter Alanna is vegan and I am happy to say, this dish was DELICIOUS! Michelle gratefully gave me the recipe and I am finally posting it for all to try. This really is a tasty dish and with Thanksgiving approaching it is a nice dish to cook for any vegetarians or vegans, actually anyone would be pleased to eat this.

Gluten Free Slow Cooker Vegan Squash and Chickpea Curry


Gluten Free Slow Cooker Vegan Squash and Chickpea Curry


Gluten Free Slow Cooker Vegan Squash and Chickpea Curry


Gluten Free Slow Cooker Vegan Squash and Chickpea Curry

Here are some photos from our vegan, gluten free dinner. I think the food turned out pretty well, however my husband and one son asked if they could bring a steak. Ahhh, meat eaters.
Gluten Free Slow Cooker Vegan Squash and Chickpea Curry
Gluten Free Slow Cooker Vegan Squash and Chickpea Curry
Gluten Free Slow Cooker Vegan Squash and Chickpea Curry
Gluten Free Slow Cooker Vegan Squash and Chickpea Curry
Gluten Free Slow Cooker Vegan Squash and Chickpea Curry

Vegan Squash and Chickpea Curry

Ingredients
  

  • 2 cups cubed butternut squash
  • 2 cups diced potatoes
  • 1 can chickpeas, drained (I made cooked up chickpeas earlier in the day in my pressure cooker)
  • 1 tbsp canola oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp minced fresh gingerroot
  • 3 tbsp mild curry paste
  • 1 can coconut milk
  • 1 cup gluten free vegetable stock (I like Kitchen Basics)
  • 1/2 cup cashew butter or peanut butter (I made my own cashew butter, recipe attached)
  • 1/4 tsp salt
  • 2 cups shredded swiss chard
  • 1 cup frozen peas
  • 2 tbsp chopped cilantro (Optional)

Instructions
 

  • In a slow cooker, combine squash, potato and chickpeas.
  • In a frying pan, heat oil over medium heat.
  • Fry onion, garlic and ginger, stirring occasionally, until light golden brown.
  • Add curry paste, stir and cook for about 1 minute.
  • Add onion mixture to slow cooker.
  • Add coconut milk to frying pan, scraping up any bits and pour milk into slow cooker.
  • Add vegetable stock to slow cooker, and then stir in cashew butter and salt.
  • Cover slow cooker and cook on low for 4 hours.
  • Usually you do not take the lid off a slow cooker and disturb, however I found that do to the thickness of the curry, stirring every once in awhile is better.
  • 15 minutes before serving, stir in swiss chard and peas.
  • Cover and cook on high for 15 minutes.
  • It is ready to serve.
  • I served this dish over a basmati rice.
Tried this recipe?Let us know how it was!


Gluten Free Cashew Butter


Gluten Free Cashew Butter


Gluten Free Cashew Butter

Gluten Free Cashew Butter


Gluten Free Cashew Butter

Cashew Butter

Ingredients
  

  • 2 cups raw cashews
  • 1/4 tsp sea salt
  • 1/2 tbsp vanilla extract
  • 1 tbsp honey

Instructions
 

  • Preheat oven to 250 degrees.
  • Roast cashews on cookie sheet for 30 minutes, stirring after 15 minutes.
  • Let cool for 5 minutes and then put in a food processor.
  • Process until cashews are smooth, scraping down sides occasionally.
  • Be patient, this process can take at least 8 minutes, but watch for all of a sudden it will be smooth.
  • Once smooth, add salt, vanilla and honey.
  • Process for a few minutes.
  • Depending on your cashews and food processor if you find it is not getting smooth you can add ½ Tbsp of canola or grapeseed oil.
  • I store my nut butter in the fridge, but I really think homemade cashew butter added a real richness to the curry.
  • Plus you can use the cashew butter for so many things.
Tried this recipe?Let us know how it was!