Looking for a guilt free gut friendly recipe 🍛 ...look no further: -
Makes 2 servings – add or substitute any vegetables that you prefer or have available (eg. butternut squash, cauliflower, peppers, leeks, peas)
1 tbsp coconut oil�
1 garlic clove, finely chopped or crushed
1 inch piece ginger, finely chopped or crushed
1 onion, finely chopped
¼ cup bone broth (chicken or beef) or vegetable broth substitute
2 medium courgettes, chopped�
2 small sweet potatoes, peeled and cubed
400ml tin coconut milk�
2 tbsp garam masala�
1 pinch sea salt�
1 pinch freshly ground black pepper�
2 tbsp chopped fresh parsley�
¾ cup cooked quinoa
Melt the coconut oil in a saucepan over a medium heat and add garlic, ginger and onion. Cook for about 5 minutes until onion is soft.
Add bone broth, courgette and sweet potato to the saucepan with the onions. Cook, stirring occasionally, for about 25 minutes until the vegetables are tender.
Meanwhile, warm coconut milk and garam masala, salt, and pepper in a separate small saucepan over low heat. Cook for about 15 minutes, stirring frequently.
Add the spiced coconut milk to the saucepan with the vegetables. Add parsley and stir to combine.
Turn the heat to low, cover and simmer for about 10 minutes.
Remove from heat, place quinoa on a plate and top with the curry. Garnish with extra fresh parsley or coriander and enjoy.
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