Coconut Vegetable Curry Over Quinoa

"A nourishing, aromatic curry full of anti-inflammatory veggies, herbs, and spices is one of the easiest (and most delicious) ways to support your health. This vegetable curry recipe packs tons of flavor with spices like garam masala, and aromatics like ginger, garlic, and onion. There’s also antioxidant vitamins and minerals from the sweet potatoes, zucchini, and cilantro. While this recipe supports overall health, it’s particularly beneficial to gut health because it contains collagen-rich bone broth, as well as lauric acid from the coconut milk — a fatty acid that can help reduce intestinal inflammation. PS: Feel free to add extra veggies or other protein sources to this recipe. Chicken pairs well with this curry. And if you’re not on a gut-healing plan, yellow and red peppers also taste great here. (Peppers are a nightshade vegetable that can cause inflammation in those with severe digestive problems or other inflammatory conditions, such as arthritis.)"

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Serves2 People

Preparation Time10 min

Cooking Time45 min

Ingredients

1 tablespoon coconut oil
1 garlic clove minced
1 inch piece ginger
1 green onion finely chopped
1 cup Kettle & Fire Beef Bone Broth
2 medium zucchini chopped
2 small sweet potatoes peeled and cubed
400 milliliters can light coconut milk
2 tablespoons garam masala
1 pinch sea salt

In a saucepan over medium heat, melt coconut oil. Add garlic, ginger and green onion and cook until onion is soft and translucent, about 5 minutes.
Add bone broth, zucchini, and sweet potato to the pot with the onions. Cook, stirring occasionally, until the vegetables are tender, about 25 minutes.
Meanwhile, in a separate small saucepan over low heat, warm coconut milk and garam masala, salt, and pepper. Cook, stirring frequently, until fragrant, about 15 minutes.
Add the spiced coconut milk to the pot with the vegetables. Add parsley, and stir to combine.
Turn the heat to low, cover, and simmer for about 10 minutes longer. Remove from heat and discard the piece of ginger.
Place quinoa on a plate and top with curry. Garnish with extra parsley or cilantro and enjoy!