This recipe is a request from my Winter Park, Colorado retreat attendees! I am so glad they requested a curry because it is not something I generally make and now, I feel like it will be a staple in my house all the time! This is such a wonderful, healing dish because not only does it contain gut healing bone broth, but it is also made with anti-inflammatory and immune boosting curry plus full of health fats with the coconut milk and cream.
When I made the curry, I first added a few veggies (carrots, beans and onions) and sauteed. A few minutes before serving, I added the remaining veggies (peppers, mushrooms, tomatoes). Feel free to adapt this recipe to your liking, but I loved the combination of semi-cooked and nearly raw veggies for added texture and flavor. You can also change the heat profile by adding more or less red pepper flakes and even throw in some added basil or greens like bok choy or kale. Another great idea is adding a protein source like chicken or ground beef. So many variations of this dish, I hope you all enjoy!
- 2-3TBS coconut oil
- 1 red onion, diced
- 3-4 carrots, chopped
- handful green beans, chopped
- 1-2TBS grated ginger
- 1-2TBS curry
- 1tsp sea salt
- 2C chicken bone broth
- 1 can full fat coconut milk
- 1 can coconut cream
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1/2C crimini mushrooms, halved
- 1/2C cherry tomatoes
- handful asparagus, chopped
- red pepper flakes
- bok choy
- Melt coconut oil in a large pot and add onion, carrots and green beans. Saute for a few moments until they begin to sweat (2-3 minutes).
- Add sea salt, curry and ginger and mix.
- Add broth, coconut milk and coconut cream. Bring to boil then reduce to simmer for 12-15 minutes.
- Add remaining veggies and stir.
- Serve garnished with basil, jalapenos, red pepper flakes and optional to add in bok choy.