Anti-inflammatory coconut curry


Those of you who have been following me for a while know that I love food. And that I don’t really do recipes.


I cook by taste, and usually (not always) it turns out pretty well. Sometimes I really like how a particular dish tastes, and then I’ll write down an approximation of what I did.


Recently, my partner and I were prepping for a ski day at Lake Louise, and we decided to cook up this curry on a whim based on the ingredients we had available. It was pretty darn tasty, and also made delicious leftover lunch for the ski hill! Which is why I decided to share it with you!



Prep & cook time: approx 45 mins

Servings: 4


Ingredients


Sauce:

  • 1 can of organic full-fat coconut milk

  • 2 tsp of ground turmeric

  • 2 tsp of ground cumin

  • 1/2 tsp of ground coriander

  • 1/2 tsp of ground cinnamon

  • Salt and pepper to taste


The substance:

  • 1 large handful of green beans

  • 1/2 onion, chopped

  • 3 large carrots, chopped into rounds

  • 1 medium zucchini, diced

  • 3 bell peppers, chopped

  • 5 cloves of garlic, minced

  • Protein: This is pretty flexible based on preference, but we used about 1lb of shrimp and 4 small chicken sausages.


Instructions:

  1. Chop vegetables.

  2. Heat a large pot or wok, and melt 1-2 Tbsp of coconut oil.

  3. Add vegetables to the pot, starting with green beans and carrots, then onions, zucchini, and bell peppers. Cover with a lid to expedite cooking.

  4. Add the garlic near the end.

  5. While the vegetables are cooking, cook your protein of choice, and make the sauce:

  6. Heat coconut milk in a saucepan and stir in spices. Simmer to thicken to desired consistency.

  7. Combine all ingredients in the pot/wok, and let cook gently for a few minutes.