Curries are a healthy and comforting meal to get your through the chilly winter months. They are also great for boosting the immune system, stimulating the sinuses and improving circulation to ward off colds and flus.
Try this low carb vegetable rich curry using one of my absolute favourite, versatile vegetables, ZUCCHINI! If you have seen some of my most recent immune posts, you will see all of the usual ingredient recommendations in this curry.
Spicy Veggie Curry
Serves 6 (great for lunch prep)
- 2 tsp fresh grated ginger
- 2 tsp fresh crushed garlic
- 1 brown onion, diced
- 2 tsp ground turmeric powder
- 2 tbsp ground curcumin
- 1 tsp freshly sliced chill (you can remove the seeds or leave the chilli out if you are easing into spicy foods)
- 2 tsp ground coriander (can be left out if you really dislike coriander)
- 4 kaffir lime leaves
- 2 tsp sesame oil
- 2 cups organic stock or water
- 160mL light organic coconut milk (available in the Asian section of the supermarket)
- 2 tbsp fresh lime juice
- 8 zucchini sliced thick
- Good quality as and pepper to taste (Himalayan or Celtic)
- In a medium bowl add all herbs and spices and combine.
- Heat 1 sesame oil in a large saucepan with a low heat.
- Stir in the combined spices from the first step with the onion and kaffir lime leaves.
- Continue to stir for 2-3 minutes or until fragrant.
- Add prepared zucchini to the saucepan and allow to cool for 2 minutes. Ensure the zucchini does not stick to the bottom of the pan.
- Add the liquids (water/stock, coconut milk, lime juice).
- Taste and add salt and pepper to desired taste.
- Allow mixture to come to a boil and reduce the heat to allow a gentle simmer for approximately 5 minutes (until zucchini is tender and sauce becomes thicker).
- Serve as is or over quinoa, brown rice or cauliflower rice.
**option to add some turkey or chicken breast after the spices and before the zucchini for a protein hit.