Feeling under the weather after the holidays? We have been too. The non-stop drinking, over-eating and little-to-no sleep left me feeling pretty bad when we got home from our Christmas and New Years celebrations. This week I’ve been focusing on cooking foods that are not only healthy but that will also help kick this cold I’ve gotten and what could be better to do that than turmeric?
Known for its golden hue, turmeric is an antioxidant, a natural anti-inflammatory and is believed to negate the progression of cancers and brain diseases. To receive the benefits of this super spice, I decided to make a turmeric-infused curry tonight. In addition to the turmeric, I threw in a ton of veggies and other spices that will hopefully have me feeling back to normal by morning.
Ingredients:
- 3 tbsp. coconut oil
- 1 yellow onion
- 1 lb. boneless, skinless chicken tenders (pounded and diced)
- 3 cloves garlic (minced)
- 3 tsp. ground turmeric
- 2 tsp. ground ginger
- 2 tsp. ground coriander
- 4 tbsp. yellow curry paste
- 1 can of coconut milk (13.5 oz.)
- 1 cup shredded carrots
- 3 cups fresh spinach
- ¼ cup chopped cilantro
- Basmati rice for serving
To Make:
- Heat coconut oil in a large skillet over medium-high heat. Add onions and cook for five minutes. Stir and make sure the onions do not burn.
- Add the diced chicken to the onions and cook for another five minutes. Make sure the chicken is cooked through.
- Add the garlic, turmeric, ginger, coriander and cook for one minute.
- Add the curry paste, coconut milk and carrots to the mixture and stir to combine. Reduce heat to medium and cook for another five minutes.
- Add the spinach and stir until wilted and remove from heat.
- Serve the curry over basmati rice and top with cilantro.
- Enjoy!
- Heat coconut oil in a large skillet over medium-high heat. Add onions and cook for five minutes. Stir and make sure the onions do not burn.
- Add the diced chicken to the onions and cook for another five minutes. Make sure the chicken is cooked through.
- Add the garlic, turmeric, ginger, coriander and cook for one minute.
- Add the curry paste, coconut milk and carrots to the mixture and stir to combine. Reduce heat to medium and cook for another five minutes.
- Add the spinach and stir until wilted and remove from heat.
- Serve the curry over basmati rice and top with cilantro.
- Enjoy!
In addition to it being healthy and delicious, I love making curry because I only have to use ONE pan! It makes the cooking a breeze and the clean-up even easier! I hope you love this golden curry and I can’t wait to hear your thoughts on it. Happy cooking!
XO,
Brit
BASICALLY BRIT 