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Cold and FLu Season Natural Immune Support

VEGGIE CURRY

This is our go to recipe for the Cold & Flu Season! 

Course Main Course
Cuisine Thai
Keyword Anti-Inflammatory Diet, Coconut Curry, Curry, Dairy Free, Gluten Free, SIBO Diet
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Author Dr. Meaghan Dishman & Dr. Wendy Weintrob

Ingredients

  • 1 can Full Fat Coconut Milk - SIBO safe: Gum/Carrageenan free (Brands: Arroy-D, Trader Joe's)
  • 1 box Chicken Bone Broth or Veggie Broth Homemade broth is the best!
  • 6 Carrots
  • 1 Large Head of Broccoli
  • 2 Potatoes or Yams
  • ½ Yellow or White Onion
  • Add any other veggies you want!!
  • 2 Organic Chicken breasts optional
  • 1 Juice of 1 lime

HERBS / SPICES

  • 2 tsp Curry Spice
  • 1 tsp Turmeric
  • ½ tsp Cumin
  • 2 tsp Salt
  • 4 slices Ginger root
  • 2 Pressed or Chopped Garlic Cloves
  • 2 Tbsp Honey to taste

OPTIONAL HERBS / SPICES

  • ½ 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

  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