Mild Indian Coconut Curry
A warming Indian-inspired curry with coconut milk, turmeric, and fresh vegetables.
🥘 Ingredients
- 1 lb fresh chicken thighs or vegetables
- 1 can (14 oz) coconut milk
- 2 cups cauliflower florets
- 1 cup carrots, chopped
- 1 cup zucchini, diced
- 1 onion, diced
- 2 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 2 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 2 tbsp coconut oil
- Sea salt to taste
- Fresh cilantro for garnish
- Rice for serving
👨🍳 Instructions
- Cook rice separately according to package directions
- Heat coconut oil in large pot
- Sauté onion, ginger, and garlic for 3 minutes
- Add turmeric, cumin, and coriander, stir for 1 minute
- Add chicken or vegetables, cook for 5 minutes
- Add cauliflower and carrots, stir well
- Pour in coconut milk and bring to simmer
- Cook for 15 minutes until chicken is cooked through
- Add zucchini in last 5 minutes
- Season with salt
- Garnish with fresh cilantro
- Serve over rice immediately
Chef's Tips
Turmeric and ginger are anti-inflammatory. Use mild spices only. This curry is gentle and healing.
Why This Recipe is Safe
This recipe uses only fresh, low-histamine ingredients. All components are generally well-tolerated on a low histamine diet when prepared fresh and eaten immediately.