Mmmmm curry! It’s so warming and comforting and it is SO good for you! Talk about anti-inflammatory! But to get a really good curry, it takes a loooong time to make. It just needs lots of love for all of the flavors to really develop.
This is my version of a quick and easy curry – I’ve added a can of diced tomatoes to help give more depth of flavor in a shorter amount of time. And always feel free to add a bit more curry powder as that will enhance the flavor as well! I always double whatever a recipe calls for! I went light on this one for my readers – as some like curry, but don’t LOVE curry like Mo and I do! So if you like curry – keep the measurements per my recipe below. If you love curry, up the ante a bit and double it!
If you don’t already know – what gives curry powder it’s yellow color is the turmeric that is in it. Turmeric is “all the rage” and super trendy right now. I’m halfway rolling my eyes. Ha! It’s been around for FOREVER but is really making it’s big debut in the last 2 or 3 years due to it’s anti-inflammatory benefits. It is truly a wonderful spice to use – I sprinkle it on my avocado toast, I use it in chili’s, soups, stews, stir-fry’s – anywhere I can sneak it in, I do! It is really wonderful for you in terms of keeping inflammation down and helping with aches and pains.
I made this recipe so that we would have lots of leftovers for lunches for the next couple of days… But, it was so good, I “accidentally” didn’t leave any leftovers! Ha! Oops! 🙂
I hope you enjoy this as much as I did!!
Primal Vegetable Curry
- 1 ½ tsp ghee butter
- 1 ¼lbs ground chicken
- 1 cup sweet potato, butternut squash or kabocha pumpkin, peeled and cubed
- 2 medium heads broccoli, chopped into florets
- ½ small yellow onion, julienned
- 2 tsp yellow curry powder
- ½ cup chicken bone broth or low sodium vegetable broth
- 1 cup canned coconut milk (light or full fat)
- 1, 15oz can diced tomatoes, low sodium and undrained
- ½ tsp sea salt
- ¼ bunch fresh cilantro, leaves only
- Heat butter in a large nonstick skillet over medium-high heat.
- Place the chicken into the pan with a couple of pinches of sea salt and brown until chicken is almost cooked through. Pour the chicken into a bowl and set aside.
- Add sweet potato/butternut/kabocha to the same pan with a little more salt and sauté 7-10 minutes, until potatoes just begin to soften/can be pierced with a fork. Decrease heat to medium.
- Add broccoli, onion, and curry powder and cook 1 minute, stirring constantly.
- Add broth, coconut milk, tomatoes and sea salt and bring to a boil.
- Add chicken back in and stir to combine.
- Cover, reduce heat, and simmer for at least 10 minutes, but up to 45 minutes, stirring occasionally. The longer this simmers, the more time the flavors will have to develop.
- Top with cilantro and serve on it’s own or with My Heart Beets 3 Ingredient Naan or my Coconut Rice.
- Feel free to omit the chicken and simply omit cooking the chicken (first step) and start by adding the sweet potato/butternut/kabocha to the pan with the ghee butter. Follow remainder of the recipe as written.