- For people who struggle with chronic inflammation, making key dietary choices can make a real difference.
Certain foods and spices help to keep inflammation under control but they also help relieve joint pain, strengthen bones, aid in weight loss and even boost the immune system.
Being an avid runner and fitness guru, I tend to suffer from sore joints and muscles especially during these cold winter months. So in order to support my body I tend to incorporate anti-inflammatory meals more often to reduce my symptoms
All of my clients have been loving my Anti-inflammatory Coconut Thai Curry recipe which I have been easily meal prepping and enjoying for either lunch or dinner throughout the week.
I hope you enjoy it too
Natalie’s Anti-inflammatory Coconut Thai Curry Recipe: serves 6 . ~
Ingredients:
2 cans full fat coconut milk @chasorganics
1 can @muirglen fire roasted tomatoes
Good chunk of ginger, peeled & grated (I don’t measure ♀️)
1/4 tsp smoky paprika
2 teaspoons mild curry spice
1 teaspoon ground turmeric
Sea salt and pepper, to taste
1 lrg butternut squash
1 medium eggplant
Handful of fresh parsley, finely chopped
1 can organic chickpeas
2 lrg handfuls spinach
Sprouted brown rice, to serve.
Directions:
Put the coconut milk, canned tomatoes, grated ginger and spices into a large saucepan with sea salt and pepper & allot it to heat until boiling.
As it heats up, peel the squash and cut both the squash & eggplants into bite-sized pieces.
Add these to the coconut and tomato in the pan.
Allow the mixture to cook on low for about 45 minutes (make sure it is lightly simmering), at which point add the parsley, spinach and chickpeas to the pan. Simmer for an additional 3-5 minutes.
Serve the coconut curry with the brown rice. I love to also top with nuts and seeds, sometimes of I opt out of the brown rice il have it with a side of avocado toast! Store any leftovers in a container in the fridge for 3-4 days or freezer for longer. ENJOY!
XOXO, NATALIE.
