I like foods with function. And I love curry. So here’s a simple recipe that I have been making a lot that is high in antioxidants (some of these spices are high on the ORAC index) and easy to digest since coconut oil bypasses the gall bladder. Keep in mind that whole spices are the most flavorful so you can toast whole seeds and grind them in a spice grinder instead. Also feel free to use whatever vegetables are seasonal at the farmers market.
Ingredients
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 tablespoon turmeric
1 shallot, sliced thin
2-3 stalks celery, chopped
3 carrots, chopped
3-4 potatoes, peeled and chopped
1/2 lb green beans, ends removed and cut in half
Free range chicken legs (3-4) or 1 block non-GMO tofu, cubed
1-2 tablespoons coconut oil
1 can organic full fat coconut milk
Fresh cilantro
Method
Heat large pot or Dutch oven over medium heat. When pot is heated, add coconut oil and shallot and stir for a few seconds.
Add cumin, coriander and turmeric and stir into shallot mixture until softened.
Add celery, carrot and potato and saute for a few minutes.
Add protein of choice. If using green beans with tofu, add at the same time. If using chicken, add green beans later. Add 1 can of coconut milk then fill up the empty can with water and add that to the pot as well. Bring to a simmer and cover. If you’re doing a vegetarian curry, simmer until veggies are soft. If using chicken, simmer until chicken is cooked through.
This can be served with rice but I feel that this is sufficient by itself as a meal. Garnish with fresh cilantro.
yes beatifull