Healing Thai Peanut Coconut Curry

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This recipe is probably my favorite of recent months - it’s insanely nourishing, satiating, and delicious. And the best part, it’s made solely from amazing anti-inflammatory nutrients found in plants. It’s also perfect for this time of year, as we slowly transition into the warmer months.

As the seasons begin to change, it’s incredibly important to focus on keeping our immune system’s strong. With all of the excitement of longer days with more sunshine comes the not-so-exciting reality of our tendency to get sick. In the spring when allergies are so common, our immune health is something to be especially mindful of.

Which is where this curry comes into the picture. It’s made all in one pot, with immune boosting and anti-inflammatory ingredients, and is seriously so good. It can also easily be customized to accommodate for your specific dietary needs and preferences, I typically use whatever vegetables I have on hand along with sunflower seed butter. But regardless of what you choose to use, you will not be disappointed.

So, nourish your body in the tastiest way and make this curry!

RECIPE:

Ingredients:

• 1 tbsp coconut oil

• 2 cloves minced garlic

• 2 tbsp fresh ginger

• 2 large chopped zucchini

• 2 large chopped carrots

• 2 cups chopped cauliflower

• Diced green onions

• 1 can of full-fat coconut milk

• ½  cup water

• 3 tbsp creamy peanut butter (sub any nut/seed butter)

• 2 tbsp coconut aminos

• ½ tsp turmeric

• 1 tsp red pepper flakes

• 2 tbsp curry powder

• 1 can of chickpeas

• 1 can of green peas

• Salt and pepper to taste

Directions:

• Cook ginger, garlic, green onion, zucchini, carrots and cauliflower in coconut oil over medium heat for 5 minutes, or until veggies soften.

• Pour in remaining ingredients and stir until combined. Bring to a boil, reduce the heat, and simmer for 15 minutes or until thick.

• Top with fresh cilantro, diced green onion, and whatever else sounds yummy to you.

Serve and enjoy!