Veggie Curry
This is our go to recipe for the Cold & Flu Season!
Ingredients
- 1 can Full fat Coconut Cream / Milk - SIBO safe: Gum Free
- 1 box Chicken Bone Broth or Veggie Broth Homemade broth is best
- 6 Carrots
- 1 Large Head of Broccoli
- 2 Potatoes or Yams
- 1/2 Yellow or White Onion
- Add any other veggies you want!!
- 2 Organic Chicken breasts
- 1 Juice of 1 lime
HERBS / SPICES
- 2 tsp Curry Spice
- 1 tsp Turmeric
- 1/2 tsp Cumin
- 2 tsp Salt
- 4 slices Ginger root
- 2 Pressed or Chopped Garlic Cloves
- 2 Tbsp Honey to tast
OPTIONAL HERBS / SPICES
- 1/2 tsp Coriander
- 1 tsp Garam Marsala
- 1 Whole Lemon Grass
- 1 Fresh Bunch of Cilantro (chopped) add at end (flame off)
- 1 Fresh Bunch of Mint (chopped) add at end (flame off)
- 1 Fresh Bunch of Basil (chopped) add at end (flame off)
Instructions
- Cut everything into bite size chunks!
- Saute onions and chicken in coconut oil until onions are clear (chicken does not need to be cooked all the way because it will simmer in the sauce)
- Add Coconut Cream / Milk and broth (you can add water if you want more liquid)
- Add Spices
- Add Carrots, Potatoes (any harder root veggies)
- Simmer until desired veggie texture (soft or al dente)
- Turn flame off: Add fresh herbs, honey, lime juice, and broccoli and cover for 3 min