An Herb-Packed Green Curry Recipe

If you ever travel to India and farther eastward and down, there is a culinary tradition that is hard to miss. It revolves around one of the most potent food herbs on the planet — turmeric — and is the epitome of Hippocrates’ famous statement “let food be thy medicine.”

Below, I’ve shared a scrumptious veggie curry recipe that will thrill your taste buds, comfort your mind and nourish your body.

Recipe inspired by Nick Polizzi, host of Healing Kitchen: Let Food Be Thy Medicine and founder of The Sacred Science.

Ingredients

• 2 teaspoons Coconut Oil
• 1 can (14 oz) Coconut Milk
• ½ teaspoon Cumin Seed
• 2 cloves Garlic, minced
• 2 tablespoons Fresh Ginger, minced
• 1 teaspoon Garam Masala
• 2 tablespoons Thai Green Chili Paste (available in most grocery stores)
• 2 teaspoons Fresh Turmeric, finely chopped
• 1 Yellow Onion, chopped
• 2 Red Peppers, sliced
• 1 Large Eggplant, sliced into ½ inch cubes
• 2 cups Spinach
• 3 Medium Carrots, sliced
• ½ cup Basil — fresh leaves
• Soy Sauce or Sea Salt
• Water

Preparation

1. In a large skillet or pan, add coconut oil and cumin seeds. Cook on medium heat until the seeds are lightly toasted. Add garlic and ginger. Sauté for 5 minutes or until garlic is lightly browned.
2. Add the red onion and sauté until translucent. Add the fresh turmeric, garam masala, and salt. Cook for 5 minutes.
3. Add all vegetables (except for spinach) and cook for 3 minutes.
4. Add the Thai green chili paste, coconut milk, and enough water to barely cover the vegetables. Place a lid on the pan and simmer for 15 minutes — or until veggies are tender.
5. Add spinach and, depending on how thick you’d like the sauce, add a touch more water to reach desired consistency. Cook for 2 more minutes. Add Soy Sauce or Sea Salt to taste.
6. Serve over basmati rice (quinoa is a nutritious alternative if you’d prefer.) Top each bowl with fresh basil leaves.