Flavorful Anti-Inflammatory Curry: Easy & Healthy Weeknight Dinner
This vibrant curry combines anti-inflammatory spices with hearty vegetables and protein, making it a perfect healthy weeknight meal.
Ingredients
Oil
- 2 tbsp coconut oil
Vegetables
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
Spices
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- Pinch optional chili flakes
Liquids
- 1 can (400g) diced tomatoes
- 1 can (400ml) full-fat coconut milk
- 1 cup vegetable broth
Protein & Vegetables
- 1 lb chicken breast or tofu, cubed (or 2 cups chickpeas)
- 2 cups mixed vegetables ((e.g., cauliflower, potatoes, bell peppers))
- 4 cups fresh spinach, chopped
Seasonings
Salt and pepper
- to taste Salt and pepper
Garnish
- as needed Fresh cilantro, chopped
For serving
- as needed Cooked rice
Instructions
- Heat coconut oil in a large pot over medium heat.
- Add chopped onion and sauté until softened, about 5-7 minutes. Add garlic and ginger, cook for 1 minute.
- Stir in spices and cook for 1-2 minutes until fragrant. Add tomatoes, coconut milk, and broth; stir well.
- Add protein and vegetables, simmer until cooked. Stir in spinach and season with salt and pepper.
- Serve hot over cooked rice, garnished with cilantro.
Notes
Adjust spice levels to taste and add more vegetables for extra nutrition.