Quick anti-inflammatory chicken and vegetable curry
This is a fragrant and mild curry. Ginger and turmeric have been shown to have anti-inflammatory properties. The turmeric will be absorbed better if cooked and eaten with oil and pepper. If you can't tolerate cauliflower replace with broccoli. I find that many of my clients with IBS can usually tolerate cauliflower once symptoms are controlled.
2 tablespoons coconut oil
3 spring onions, green parts chopped
4 cherry tomatoes, finely chopped (omit for hay fever sufferers)
1 cauliflower, cut into bite-size florets
1 handful baby spinach leaves
2 inch piece fresh ginger, grated
1 and 1/2 tablespoon cumin powder
1 tablespoon coriander powder
1 teaspoon turmeric powder or fresh turmeric
1 tin coconut milk (or fresh stock if following Metabolic Balance phase 2)
1 teaspoon Himalayan sea salt
2 tablespoons chopped coriander
Heat the oil and add the spices. Sauté one minute then add the spring onions and tomatoes. Sauté a few minutes.
Add all the rest of the ingredients apart from the spinach and simmer, covered, for 15 minutes. Stir in the spinach to wilt and serve with cooked chicken (or another protein like prawns, chickpeas etc). Sprinkle with coriander.