Anti-Inflammatory Coconut Curry


Prep time: 10 minutes

Cook time: 30 minutes

Makes about 4 large servings

I absolutely love Indian cuisine, but was always terrified to try and make it at home, and rather got my fix out on the town. However, I am often left in serious digestive unrest after indulging in a feast of canola oil and refined flours if I’m not careful about which restaurant I go to, so I decided one day to give it a try and was amazed by how simple (and satisfying) some of the classic sauces are to make! OK, so I am fully aware that this is by no means authentic or even traditional, and Indian cooks have some incredible tricks of their sleeves to achieve those mind-blowing flavours, but it’s a start at least. And a healthy start to boot! Made with a mix of cumin, coriander, fenugreek and turmeric, traditional curry powders are not only enticing to the tongue, but also help reduce systemic inflammation which can improve heart health and immunity, and reduces joint pain and allergies. Now a staple in my weekday rotation, I highly encourage you to take the leap and try making this incredibly easy and wonderfully healthful coconut curry dish.

*Note: The photo shows this curry sauce served with free-range chicken, kale, butternut squash, mushrooms, carrots, sprouted lentils and spouted wild rice.


  • 3 tbsp coconut oil
  • 2-3 cloves garlic, chopped
  • 1 onion, finely chopped
  • 1 14oz can diced tomatoes (or fresh in season)
  • 2 tbsp curry powder
  • 1 can coconut milk (400ml)
  • Salt to taste (1⁄2 – 1 tsp likely)
  • 1-1.5 lbs veggies and/or meat/fish
  • 1⁄2 tsp Garam Masala powder


1.     Heat oil in a saucepan over medium heat. Add garlic, onion, and tomatoes and sauté for about 15 minutes

2.     Add curry powder, salt and coconut milk.

3.     Turn up heat, stir, and cook about 5 more minutes. At this point you can whir the sauce with a hand blender for a smoother consistency, or leave it a bit chunkier.

4.     Either add the veggies and/or fish raw and let summer until they are cooked (about 10-20 minutes), or let sauce slightly reduce and mix in pre-cooked veggies, meat or fish.

5.     Once veggies/meat/fish are combined with curry sauce, stir in Garam Masala.

6.     Serve and enjoy!