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Dr. Meaghan Dishman & Dr. Wendy Weintrob

Veggie Curry

This is our go to recipe for the Cold & Flu Season! 
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Ingredients Method

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)

Method
 

  1. Cut everything into bite size chunks!
  2. 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)
  3. Add Coconut Cream / Milk and broth (you can add water if you want more liquid)
  4. Add Spices
  5. Add Carrots, Potatoes (any harder root veggies)
  6. Simmer until desired veggie texture (soft or al dente)
  7. Turn flame off: Add fresh herbs, honey, lime juice, and broccoli and cover for 3 min