Fragrant AIP Coconut Curry Recipe #aip

Fragrant AIP Coconut Curry Recipe

  • Author: Louise Hendon
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Category: Dinner, Entree'
  • Cuisine: Indian


  • 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


  1. 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.
  2. Heat the second tablespoon of avocado oil and cook the onions over moderate heat until softened.
  3. Add the garlic and ginger and cook until the onions partially caramelize.
  4. Stir in the turmeric and mix well, then return the cooked vegetables to the pan.
  5. Pour in the coconut milk and increase the heat.
  6. Cook until the coconut milk reduces and thickens, stirring continuously. Season the dish with salt.
  7. 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