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Veggie Curry

Dr. Meaghan Dishman & Dr. Wendy Weintrob
This is our go to recipe for the Cold & Flu Season! 
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Servings 4 people

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
Keyword Anti-Inflammatory Diet, Coconut Curry, Dairy Free, Gluten Free