Coconut Curry Bowl

This immune boosting, anti-inflammatory recipe offers a nutritious blend of medicinal spices to warm the body & support cellular strength. The absence of garlic & onion make this dish sattvic and gentle on digestion. It’s a fun recipe to mix and match your favorite veggies, proteins, and grains, plus optional fresh herbs to take your cleansing to the next level. Play around to personalize this hearty & health enhancing dish!

INGREDIENTS

2 tablespoons coconut oil

1 tablespoons minced peeled fresh ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric

½-1 teaspoon curry powder

½-1 teaspoon cayenne *optional

1 – 1.5 teaspoons himalayan sea salt

1-2 cans unsweetened (organic, no guar gum) coconut milk

1-3 cups of water – more or less-depending on how creamy you like it!!

1 Tbsp raw honey

A few splashes of coconut aminos

+ Any seasonal veggies you want!

*add chick peas, tempeh, chicken or fish (cook separately, then combine)

*serve over brown or basmati rice, soba or rice noodles

* add fresh herbs such as basil, cilantro, or lemongrass

DIRECTIONS

1. Warm coconut oil in a large pot.

2. Add spices and heat on low until aromatic but not burnt – 1 mins max and then remove from heat.

3. Add dense veggies like root vegetables, carrots, sweet potatoes, celery first then, Sauté for a few minutes with spices on low heat stirring to combine.

4. Add coconut milk, then water & bring to a boil – roughly 5-7 mins.

5. Then, add veggies like broccoli, kale, bok choy – anything you like – cook for roughly 3 mins.

6. Add a few splashes of coconut aminos + 1 heaping tablespoon of raw honey, mix to combine.

7. In a separate pans – cook protein & grains of choice until just cooked – add to curry mixture, serve & enjoy!

Photo: Alexa Gray