Fragrant AIP Coconut Curry Recipe
One of my best friends is vegetarian, and she once asked if I did much work for the meatless crowd.
I honestly don’t.
Although I understand that people choose to become vegan or vegetarian for many reasons – and respect that – I hadn’t thought very much about recipes that would work for those who don’t eat meat.
Part of the reason is that meat has a lot going for it, nutritionally speaking.
While there are many ways to get iron for example, you’d struggle to find the volume you can get from a serving of liver, beef, or even shellfish from a plant.
So meat has a lot to offer those who make it a regular part of their diet.
Still, she really got me thinking. There are probably more than a few people out there with an autoimmune condition who would like to improve their health through food who just do not eat meat.
Well friends, it’s your lucky day!
This is my soon-to-be-famous fragrant AIP coconut curry recipe. It’s full of taste and devoid of meat or fish.
What is Curry Again?
I forget sometimes that because I’ve lived in many places and traveled the world that I’ve had an unusual opportunity to expand my recipe repertoire.
Thankfully, I can share this love of good food and different foods with you. A lot of people have heard of curry, but it can bring some confusion between the spice and the dish.
Curry powder is a blend of spices – what exactly those spices are can vary a lot. It may contain some blend of cumin, turmeric, ginger, fenugreek, coriander, dry mustard, and pepper.
There can be as many as 10 different spices in curry powder, which gives it its warm complexity.
Curry dishes are also rather broadly defined. A curry means different things to different people around the world.
Curries are savory and spiced. Typically, a sauce with turmeric and ginger is paired with meat and served over rice.
Sometimes a curry is more liquid and soup-like, while other curries are thicker like gravy.
This coconut curry falls somewhere in the middle – it’s not a thick paste, but it shouldn’t be watery either.
What’s Special About This Curry
As I mentioned before, most curries have meat. That’s why I love this version, which gives AIP folks who are meatless an opportunity to enjoy a good curry.
Instead, you get hearty chunks of zucchini that soak up the flavor. Mushrooms also help add some body to the dish.
White rice is not an option for AIP, so this curry is served over cauliflower rice.
Fortunately, you won’t miss the meat, because this curry retains its authentic flavor through the minced ginger, garlic, turmeric, and coconut milk.
Curry For Carnivores
If you’re looking for something similar, but with some meat to it, I’ve got just the thing.
Check out this wonderful AIP chicken korma recipe.
- 2 Tablespoons (30 ml) avocado oil, to cook with
- 2 large zucchinis, cut into chunks
- 20 white button mushrooms, chopped
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 1 thumb-size piece ginger (5 g), minced
- 1 Tablespoon (6 g) ground turmeric
- 1 can of coconut milk (400 ml)
- Salt, to taste
- 1 Tablespoon chopped cilantro, for garnish
- Serve with cooked cauliflower white rice
- Heat one tablespoon of avocado oil in a large pan and stir fry the zucchini and mushrooms until golden and caramelized. Remove from the pan and set aside.
- Heat the second tablespoon of avocado oil and cook the onions over moderate heat until softened.
- Add the garlic and ginger and cook until the onions partially caramelize.
- Stir in the turmeric and mix well, then return the cooked vegetables to the pan.
- Pour in the coconut milk and increase the heat.
- Cook until the coconut milk reduces and thickens, stirring continuously. Season the dish with salt.
- Garnish with chopped cilantro and serve with cooked cauliflower rice.
All nutritional data are estimated and based on per serving amounts.
- Calories: 558
- Sugar: 8 g
- Fat: 52 g
- Carbohydrates: 21 g
- Fiber: 5 g
- Protein: 7 g