Anti-Inflammatory Curry Bowls

Inflammation is a buzz word that has been thrown around quite a bit lately. While people use to primarily attribute inflammation to things like injuries, we have started to realize underlying inflammation in the body is a sneaky threat to our health.

Inflammation can contribute to…

  • Acne

  • Allergies & asthma

  • Auto-immune disease

  • Decreased function of various processes in the body

  • And MORE!

  • Weight gain

  • Joint pain

  • Digestive distress

  • Muscle pain & weakness

  • Infection

What you eat can either INCREASE or DECREASE inflammation in the body.

Swap out processed, high sugar foods for real foods in their whole form to begin reversing inflammation in the body. Additionally, you can add anti-inflammatory spices such as turmeric with black pepper to kick-start the anti-inflammatory process in the body.

One of my favorite ways to add turmeric to a dish is to eat it in the form of curry…

While I do enjoy many curry recipes I’ve tried, none of them quite hit the mark I wanted so naturally I came up with my own recipe. Try it out and let me know what you think!

INGREDIENTS:

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  • 1 TBS avocado oil (or olive oil)

  • 1 TBS peeled and minced fresh ginger (from a 1-inch piece)

  • 2 - 3 tsp minced garlic

  • 1 TBS curry powder

  • 1 tsp turmeric powder

  • 1 tsp cayenne pepper

  • 1 butternut squash, pealed and cubed

  • 3 - 4 stalks of bok choy

  • 2 - 3 cups kale, ripped

  • 1 red pepper, sliced

  • 1 (15-ounce) can chickpeas, drained and rinsed

  • 1 (13- to 14-ounce) can full-fat coconut milk

  • 1/2 cup water

  • 1 tsp sea salt

  • 1/4 tsp freshly ground black pepper

  • Cooked rice, for serving (optional)

  • Optional, but Suggested: Shrimp, Coconut Aminos, Sriracha, Juice From Lime

INSTRUCTIONS:

  1. Heat the oil in a large, deep skillet over medium heat until shimmering. Add the ginger & minced garlic and cook, stirring, for ~ 1 minute. Stir in the curry powder & turmeric and sauté for another minute.

  2. Add the butternut squash, kale, pepper, chickpeas, coconut milk, water, salt, & pepper and stir to combine. If you are adding shrimp, add at this time as well.

  3. Bring the mixture to a simmer, cover, and cook for ~20 minutes, or until the butternut squash cubes are tender and cooked through.

  4. Remove from the heat. Serve over rice if desired. Top with fresh squeezed lime juice, coconut aminos, sea salt & Sriracha.

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Holly Smothers