This golden coconut curry is a great way to boost your immune system with its select warming spices and herbs: turmeric and ginger. Both are high in compounds that help fight inflammation and guard you in times of cold or when you need a little boost in the digestive system.
Ginger works wonders for stimulating gastric acids and breaking up toxins, sending them south! Turmeric contains the active compound curcumin, that has been used in India for years as an alternative to medicine. That’s where curry gets it’s unique yellow color from! Turmeric is highly anti-inflammatory and one of the most powerful antioxidants out there for warding off oxidative stress; keeping you youthful and glowing!
This whole meal can be thrown together in minutes and left to simmer on the stove. If your in the Batch Build routine, this is one of my favorites to double recipe and use through the week. It tastes great the second, third, and forth days reheated!
As always, I like to make my recipes alterable to your liking via something I call “swaptions” ? (swap/options) !!
- Swap shrimp for crab, chicken, or another shellfish.
- Keep it plant based by adding extra garbanzo beans or lentils.
No go on broccoli? Use cauliflower! It comes from the same plant family, called Cruciferous, and packs a load of vitamins and minerals.
No bueno, on the beans?
- Simply leave the beans out and serve it with gluten-free crackers or homemade Naan bread!
- 1 cup garbanzo beans drained
- 2 cups broccoli steamed
- 1 cup yellow onion
- 2 cups butternut squash steamed
- 1 tbsp minced garlic
- 2 cup celery diced
- 1 cup light coconut milk
- 2 tbsp olive oil
- 2 tbsp curry powder
- 1 tsp ginger
- 8 oz cooked shrimp
Sautee the onion, garlic and celery in olive oil. Add the remained of ingredients and simmer on low for 20-30 minutes.