When I’m feeling the aches of the flu or a bad cold, I crave a meal that can fight the inflammation in my body. This Anti-Inflammatory Curry is quick and easy enough to make when you’re sick (yes, I know from experience) but is light and easy on the stomach, since it’s not spicy. So often curries are heavy and fatty, but this curry is more like a broth. Pairs perfectly with a side of brown rice!
Prep time: 10 minutes
Cooking time: 30 minutes
What (your ingredients):
1 teaspoon coconut oil
2 bell peppers, medium diced
1 block extra-firm tofu, cubed
1 head broccoli, cut into florets
2 large carrots, diced
1 teaspoon fresh ginger, minced
2 tablespoons red curry paste
1 15-oz. can coconut milk
Brown rice to serve
How (your directions):
In a large skillet, heat coconut oil over medium heat. Add bell peppers and tofu, then sauté for 5 minutes.
Add broccoli florets, diced carrots, and minced ginger. Sauté for 5 minutes.
Add red curry paste and coconut milk and stir to combine. Bring to a simmer, then cover and cook on low heat for 20 minutes.
Serve over brown rice, and salt to taste.
Why (the science): Curries make powerful anti-inflammatory meals because they so often include foods to reduce oxidative stress in the body. Coconut oil, broccoli, turmeric, and ginger are all found in this recipe, which means this curry battles oxidation and inflammation in a variety of ways.