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Healing Coconut Vegetable Curry with Rice

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Going through chemotherapy treatment for cancer is one of the most harsh experiences the human body can go through. This is one of my healing recipes that I developed to support me during this difficult process.

Further Food Commentary:

Vitamin C (ascorbic acid) is a cofactor in several enzymatic reactions including the synthesis of collagen and neurotransmitters. It is vital for wound healing and acts as a powerful antioxidant to protect the body against stress and toxins. Immune cells are packed with vitamin C and it plays a role in helping the body fight infections. The vegetables in this dish: tomatoes, carrots, red bell peppers, broccoli, and sweet potatoes, are all great sources of vitamin C.

Turmeric is an Indian herb that gives curry its yellow color. It contains an active ingredient called curcumin, which imparts turmeric with powerful anti-inflammatory and antioxidant properties. Because curcumin is fat-soluble, the use of coconut oil in this dish will aid with its absorption in the body.

The healing properties of this warm, flavorful dish are ideal for oncology patients recovering from taxing chemotherapy and radiation treatments.

By Megan Fahey, MS, Nutritionist

Healing Coconut Vegetable Curry with Rice

Stars ( Reviews)

  • Prep Time:7 mins
  • Cook Time:20 mins
  • Servings: 4

Ingredients

2 tablespoons coconut oil

¼ cup chopped white onion

1-2 cloves garlic (minced)

¾ cup diced baby carrots

1 ½ tablespoons flour

sea salt to taste

curry powder to taste

turmeric to taste

maple syrup to taste

1 cup brown rice

½ block of tempeh (cubed)

1 small sweet potato (cubed)

½ cup tomatoes (diced, drained)

2-3 branches of broccoli (chopped)

1 red bell pepper (diced)

1 cup veggie broth

¾ cup lite coconut milk

Instructions

  1. Heat up coconut oil, onions, garlic, carrots over medium heat for about 2-3 minutes, until onion is translucent.
  2. Add in flour and stir until a paste forms.
  3. Next, add in veggie broth, coconut milk, curry, sea salt, turmeric and maple syrup and stir until the sauce comes together at a good consistency. You can add more broth if sauce is too thick or more flour if it’s too runny.
  4. Add in rice, the rest of the veggies and tempeh and let simmer for 35-40 minutes on low heat.
Heat up coconut oil, onions, garlic, carrots over medium heat for about 2-3 minutes, until onion is translucent. Add in flour and stir until a paste forms. Next, add in veggie broth, coconut milk, curry, sea salt, turmeric and maple syrup and stir until the sauce comes together at a good consistency. You can add more broth if sauce is too thick or more flour if it’s too runny. Add in rice, the rest of the veggies and tempeh and let simmer for 35-40 minutes on low heat.

Nutrition Information

Per Serving:  Calories: 378; Total Fat: 12g; Saturated Fat: 9g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 193mg; Potassium: 467mg; Carbohydrate: 54g; Fiber: 6g; Sugar: 4g; Protein: 10g


Nutrition Bonus:  Vit C: 33%; Vit A: 158%; Iron: 11%

 

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2 thoughts on “Healing Coconut Vegetable Curry with Rice

  1. Sharon Gornicki

    Is the rice cooked or uncooked when you add it? I would imagine uncooked if it is simmering for 30-40 minutes…

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