Curry can be good for you as well, including your inflammation. From the pumpkin to the coconut, cauliflower, and turmeric, there are many anti-inflammatory spices and foods in this wonderful recipe. Grab a taste of India, and the coconut cream really helps to set it all off.
- ¾ lb. Butternut Pumpkin, Mashed & Cooked
- 2 1/4lb Chicken Thighs, Diced
- 1 Tin Coconut Cream
- 3 Teaspoons Tamarind Paste
- ½ Cup Water
- 2 Cups Cauliflower, Chopped Small
- 3 Teaspoons Sweet Paprika
- ½ Teaspoon Chili Flakes, Dried
- 1 ½ Teaspoons Ginger, Grated
- 1 Large Onion, Diced
- 1 Tablespoon Olive Oil
- 1 Teaspoon Turmeric Powder
- 3 Teaspoons Cilantro, Dried
Make sure to heat all the oil in a pan, and then add in the ginger and onion. It should cook for five minutes and be slightly browned before you remove it from the pan.
Add more oil to the pan, and fry up the chicken until you see that it’s browned slightly.
Add in the spices. The tamarind paste as well as the chili and onion mix should be in the pan, and it should be stirred until it’s aromatic.
Add in your cauliflower, cooking for five more minutes
The coconut milk and water needs stirred in, and if it’s too thick add a little more water, as well as the mashed pumpkin.
Bring everything to a boil, letting it simmer for three to four minutes.
Turn the heat off, and let sit for ten minutes before eating.